From Accra to Phoenix — authentic Ghanaian & West African cuisine made with love, tradition, and the freshest ingredients.
Spiced ripe plantain cubes, deep-fried with ginger, chili, and anise. A beloved Ghanaian street food.
Flaky golden pastry filled with seasoned ground beef, onions, and potatoes. Baked fresh daily.
Crispy rolls stuffed with seasoned vegetables and minced chicken. Served with chili sauce.
Crunchy fried dough bites seasoned with nutmeg and a touch of sweetness. Addictively snackable.
Crispy bean cakes made from ground black-eyed peas, onions, and scotch bonnet. A Nigerian classic.
Rich peanut-based soup with tender chicken, tomatoes, and aromatic spices. Served with your choice of fufu.
Clear, peppery tomato-based soup with your choice of protein. A Ghanaian household staple.
Velvety soup made from palm fruit extract with crab, smoked fish, and kontomire. Complex and unforgettable.
Thick melon seed soup with spinach, assorted meats, and stockfish. A Nigerian masterpiece.
Silky okra stew with smoked fish, crab, and dawadawa spice. Pairs perfectly with banku.
The undisputed king — smoky, tomato-rich rice slow-cooked to perfection. Served with fried plantain and coleslaw.
Rice and beans cooked with millet stalks for a signature red-brown color. Topped with shito, spaghetti, egg, and protein.
West African-style fried rice with mixed vegetables, shrimp, and chicken. Vibrant and flavorful.
Senegalese one-pot rice with fish, vegetables, and tamarind-tomato sauce. The national dish of Senegal.
Family-size jollof rice with grilled chicken, suya beef, fried plantain, and coleslaw. Feeds 3-4.
Smooth pounded cassava and plantain served with your choice of soup (groundnut, light, palm nut, or egusi).
Fermented corn and cassava dough ball with okra soup, grilled tilapia, and fresh pepper.
Garri (cassava flour) swallow with rich egusi soup, assorted meats, and stockfish.
Northern Ghanaian corn flour dish served with ayoyo soup and grilled guinea fowl.
Spicy peanut-crusted beef strips grilled over charcoal. Served with sliced onions, tomatoes, and yaji spice.
Whole tilapia marinated in ginger, garlic, and scotch bonnet, grilled over open flame. Served with banku and shito.
Half chicken marinated in our signature suya-herb blend, slow-grilled to juicy perfection.
Tender goat meat in a fiery, aromatic broth with uziza and calabash nutmeg. Warming and bold.
Grilled goat meat tossed in scotch bonnet, onions, and bell peppers. A Nigerian party favorite.
Crispy wings tossed in our house suya spice blend. Served with yaji dipping sauce.
Sweet ripe plantain slices, perfectly caramelized.
Crispy fries tossed in our signature jollof seasoning blend.
Creamy house-made coleslaw with a hint of lime.
Extra portion of our house-made black chili sauce with dried shrimp and ginger.
Fresh mixed greens with tomatoes, cucumbers, baked beans, eggs, and a tangy vinaigrette.
Chilled hibiscus flower drink with ginger, cloves, and a touch of pineapple. Naturally refreshing.
Pure chilled coconut water. Nothing added, nothing taken away.
Fiery, fresh-pressed ginger with lime and honey. Bold and effervescent.
Nigeria's signature mocktail — Fanta, Sprite, grenadine, cucumber, and a splash of Angostura bitters.
Classic West African malt beverage. Rich, sweet, and non-alcoholic.
Soft, golden fried dough balls dusted with powdered sugar and cinnamon. A West African donut.
Chewy, caramelized coconut and sugar confection. A nostalgic Ghanaian treat.
Creamy vanilla or chocolate ice cream served in a waffle bowl with roasted peanuts.
Caramelized plantain topped with dark chocolate, sea salt, and chopped pistachios.