The Restaurant Menu

Oxtail is pressure-cooked so Chef Adjo's spices infuse every piece, then simmered in rich palm nut stew until tender and falling from the bone. Choose fufu or jollof rice on the side.

A hearty West African stew of ground melon seeds, leafy greens, peppers, and spices, simmered until rich and nutty. Its thick, comforting texture is perfect for scooping with fufu.

Tender pieces of goat simmer in a spicy, aromatic broth layered with ginger and West African seasonings. This warming classic is a gathering-table staple with a satisfying pepper kick.

Tender beef is slow-cooked in a rich tomato base infused with garlic, ginger, and West African spices. Robust, warming, and gently spiced, it comes with your choice of fufu or jollof rice.

Chicken wings are marinated with Chef Adjo's special blend of West African spices and herbs, then grilled until juicy with a crisp, flavorful finish. Spicy, smoky, and made for sharing.

Soft, smooth fufu made with plantain and yam flour is kneaded to a firm, stretchy texture. Tear off a piece and use it to scoop up every bit of your favorite stew or soup.

Fluffy rice is cooked in a vibrant tomato sauce with peppers, onions, garlic, ginger, and Chef Adjo's West African curry. It is a colorful celebration staple with layers of savory spice.

Ripe plantains are fried until golden, with caramelized edges and soft, tender centers. Their sweet-and-savory flavor makes them a comforting complement to any meal.

Light, fluffy pastries are fried until pillowy, then finished with a generous dusting of powdered sugar. Sweet, airy, and best enjoyed fresh from the kitchen.

Black-eyed peas are simmered slowly in a savory broth enriched with herbs and spices. Simple, nourishing ingredients develop into a comforting side with remarkable depth.