Rice Pancake

Green Shito

Sosu Kaani

Cabbage, Abunu-abunu (Ghanaian Green Sauce)

Baby Gem, Crispy Shallots

Grilled Pork, Yam Sauce & Fermented Chilli

Butterflied Sea Bream, Green Nokoss, Yassa Onion Salad

Lagos Chicken (BBQ Poussin), Crispy Skin

Grilled Snapper, Lemon Sauce & Parsley Rof

BBQ Cod Collar, Moqueca & Swiss Chard

Beef Kulikuli Yaji, Onion

King Oyster Mushroom, Kokoro Yaji

Beef Fataya, Ata din din emulsion

Pressed Yam, Green Shito

Green Plantain Chips, Aubergine Yassa

Sinasir Rice Pancake, Black-eyed Bean Hummus

2023 Chateau Cristi, Dóldora

Nairobi

2019 Thelema, Oryx Red Blend

2023 Ken Forester Wines, Petit Chenin Blanc

2023 Planeta, La Segreta Grillo Organic

2019 Cerro Chapeu, La Ventana

Dreamsake Daiginjo No.1

Devaux D. Millésimé

In a large mixing bowl, combine the rice flour, salt, sugar, and baking powder. Mix well to ensure there are no lumps.

Prepare the Batter

Gradually add the water to the dry ingredients, stirring continuously to create a smooth batter. If you are using eggs, beat them in a separate bowl and then add to the batter, mixing thoroughly.

Add Liquid Ingredients

Fold in the chopped green onions into the batter until evenly distributed.

Incorporate Green Onions

Heat a non-stick skillet or frying pan over medium heat. Add a tablespoon of oil and let it heat up.

Heat the Pan

Pour a ladleful of batter onto the hot skillet. Spread it out gently to form a circle, about 1/4 inch thick. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.

Cook the Pancakes

Carefully flip the pancake using a spatula and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter, adding more oil to the pan as needed.

Flip and Finish Cooking

Serve the rice pancakes warm, optionally topped with your choice of sauce or additional green onions.

Serve

Rice flour

Water

Salt

Sugar

Baking powder

Oil (for frying)

Green onions (chopped)

Eggs (optional)

Wash the green bell peppers and scotch bonnet peppers thoroughly. Remove the stems and seeds from the green bell peppers and cut them into smaller pieces. For the scotch bonnet peppers, you may choose to leave the seeds in for added heat or remove them for a milder flavor.

Prepare the Peppers

Peel the garlic cloves and ginger. Finely chop the garlic, ginger, and onion. Set aside.

Chop the Aromatics

In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the chopped garlic and ginger, stirring for another 2 minutes until fragrant.

Sauté the Vegetables

Add the chopped green bell peppers and scotch bonnet peppers to the skillet. Stir well and cook for about 10-15 minutes until the peppers are soft and their color has brightened.

Add the Peppers

Remove the skillet from heat and allow the mixture to cool slightly. Transfer the mixture to a blender or food processor and blend until you achieve a smooth paste.

Blend the Mixture

Return the blended mixture to the skillet. Add salt and any optional ingredients like dried fish or seasoning cubes. Stir well and cook on low heat for an additional 5-10 minutes to meld the flavors together.

Season the Shito

Green bell peppers

Scotch bonnet peppers

Garlic cloves

Ginger

Onion

Vegetable oil

Dried fish (or shrimp)

Seasoning cube

Bring a pot of water to a boil. Add soba noodles and cook according to package instructions, typically 4-6 minutes. Stir occasionally to prevent sticking.

Boil the Noodles

Once cooked, drain the noodles in a colander and rinse under cold water to stop the cooking process. Set aside.

Drain and Rinse

Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

Prepare the Tofu

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Sauté the Tofu

In the same skillet, add minced garlic and ginger, sauté for 1-2 minutes until fragrant. Add the mixed vegetables and stir-fry until tender-crisp, about 5 minutes.

Cook the Vegetables

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, and chili flakes until well combined.

Combine Sauce Ingredients

Return the tofu to the skillet with the sautéed vegetables. Add the cooked soba noodles and pour over the sauce. Toss everything together until the noodles are well coated and heated through, about 2-3 minutes.

Combine Everything

Transfer the Sosu Kaani to serving plates. Garnish with sesame seeds or green onions if desired and serve immediately.

Soba noodles

Mixed vegetables (carrot, bell pepper, broccoli)

Tofu

Garlic, minced

Ginger, minced

Soy sauce

Sesame oil

Rice vinegar

Brown sugar

Chili flakes

Wash the cabbage thoroughly under running water, then chop it into bite-sized pieces and set aside.

Prepare the Vegetables

In a blender, combine the fresh basil leaves, scotch bonnet pepper (remove seeds if you prefer less heat), onion, tomatoes, garlic cloves, and ginger. Blend until smooth.

Blend the Sauce Ingredients

In a large pot, heat the palm oil over medium heat until hot. Add the blended sauce mixture and stir to combine. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate slightly.

Cook the Sauce

Add the chopped cabbage to the pot and stir well to coat the cabbage with the sauce. Sprinkle salt and black pepper over the top.

Add the Cabbage

Cover the pot and let the mixture simmer on low heat for about 20-25 minutes, or until the cabbage is tender but still vibrant green. Stir occasionally to prevent sticking.

Simmer the Dish

Taste the sauce and adjust seasoning if necessary, adding more salt or black pepper as desired.

Adjust Seasoning

Once cooked, remove from heat and allow to cool slightly. Serve the Abunu-abunu hot as a side dish or over rice.

Cabbage

Fresh basil leaves

Scotch bonnet pepper

Tomatoes

Palm oil

Black pepper

Peel the shallots and slice them thinly into rings.

Slice the Shallots

In a bowl, mix together the flour and cornstarch. Dredge the sliced shallots in the flour mixture until fully coated.

Prepare the Coating

In a deep pan, heat the vegetable oil over medium heat until hot but not smoking.

Heat the Oil

Carefully add the coated shallots to the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Shallots

Shallots

Flour

Cornstarch

Vegetable Oil

In a bowl, combine the olive oil, minced garlic, salt, black pepper, and chopped thyme. Add the pork loin and coat it well in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Pork

Preheat the grill to medium-high heat. Remove the pork from the marinade and place it on the grill. Grill for about 6-7 minutes on each side or until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Pork

In a pot, add the diced yams and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Yams

Add the coconut milk, lime juice, salt, and chili powder to the cooked yams. Use an immersion blender to puree the mixture until smooth. If too thick, add a little water to reach desired consistency.

Blend the Sauce

In a blender, combine fresh red chilies, garlic, and salt. Blend until you get a paste. Transfer to a clean jar.

Prepare the Chilies

Add water to the jar until the chilies are fully submerged. Cover with a cloth and secure with a rubber band. Let it sit at room temperature for about 5-7 days until it ferments to your desired taste, stirring daily.

Ferment the Mixture

Pork loin

Olive oil

Garlic cloves, minced

Fresh thyme, chopped

Yams, peeled and diced

Coconut milk

Lime juice

Chili powder

Fresh red chilies

Rinse the whole sea bream under cold water and pat it dry with paper towels.

Prepare the Fish

Using a sharp knife, make an incision along the backbone of the fish from head to tail, cutting down to the bone but not through it. Open the fish like a book.

Butterfly the Fish

In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Rub this mixture all over the fish, including inside the cavity. Let it marinate for at least 30 minutes.

Marinate the Fish

Preheat a grill to medium-high heat. Place the butterflied sea bream on the grill, skin side down. Grill for about 5-7 minutes on each side or until the fish is cooked through and flakes easily with a fork.

Grill the Fish

In a large bowl, combine fresh spinach, chopped green bell pepper, and diced cucumber.

In a small bowl, whisk together lime juice, salt, and olive oil. Pour the dressing over the vegetable mixture and toss gently to combine.

Dress the Salad

Serve the Green Nokoss alongside the grilled sea bream.

In a mixing bowl, combine the thinly sliced red onions with salt and black pepper. Let it sit for about 10 minutes to draw out the moisture.

Prepare the Onions

In a small saucepan, heat the vegetable oil over medium heat. Remove from heat and stir in white vinegar and mustard.

Make the Dressing

Pour the dressing over the onions, add water, and mix well. Let it rest for at least 15 minutes before serving to allow the flavors to meld. Serve alongside the grilled fish and Green Nokoss.

Combine and Serve

whole sea bream

olive oil

lemon juice

garlic cloves, minced

fresh parsley, chopped

salt

black pepper

fresh spinach

green bell pepper, chopped

cucumber, diced

lime juice

red onions, thinly sliced

vegetable oil

white vinegar

mustard

water

In a large bowl, combine minced garlic, grated ginger, red chili powder, paprika, ground cumin, vegetable oil, lemon juice, salt, and black pepper to create a marinade.

Prepare the Marinade

Add the poussin to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more flavor.

Marinate the Poussin

Soak wood chips in water for at least 30 minutes. Preheat your grill to medium-high heat, ensuring one side is hotter for direct grilling and the other side cooler for indirect cooking.

Prepare the Grill

Remove the poussin from the marinade and let any excess drip off. Place the poussin on the hot side of the grill, skin side down. Grill for about 5-7 minutes until the skin is crispy and golden brown.

Grill the Poussin

Flip the poussin and transfer them to the cooler side of the grill. Add soaked wood chips to the hot side for smoking. Close the grill lid and cook for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Finish Cooking

Once cooked, remove the poussin from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute for maximum flavor.

Rest and Serve

Poussin (young chicken)

Fresh ginger, grated

Red chili powder

Paprika

Ground cumin

Lemon juice

Wood chips (for smoking)

In a bowl, combine the olive oil, salt, and black pepper. Rub this mixture over the snapper fillets. Let them marinate for at least 15 minutes.

Marinate the Snapper

Preheat your grill to a medium-high heat (about 375°F to 450°F).

Preheat the Grill

In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.