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Asaro is stewed yam, a beloved dish in Nigerian cuisine, made by boiling chunks of yam until soft and then simmering them in a richly seasoned tomato and pepper sauce. The yams break down slightly during cooking, creating a thick, comforting consistency that blends beautifully with the vibrant flavours of the sauce. Asaro is cooked in flavourful blend of blend of tomatoes, red bell peppers, Scotch bonnet chillies, and onions with palm oil and seasonings. This dish is celebrated for its bold taste, vibrant colour, and satisfying texture.

Jollof rice is a beloved West African dish known for its vibrant colour, bold flavour, and cultural significance. Typically made with long-grain rice simmered in a rich tomato-based sauce infused with onions, peppers, and a blend of spices, it is often accompanied by meat, fish, or vegetables depending on regional preferences.

Fried rice is a vibrant and flavour-packed dish made by stir-frying parboiled long-grain rice with a colourful mix of vegetables like carrots, peas, green beans, and bell peppers, all infused with aromatic spices such as curry powder, turmeric and thyme.

White rice is a staple grain across culture. This is parboiled long grain rice that could be served as a neutral base for savoury sauces, stews, steamed vegetables and stir-fries. It is a go-to comfort food.

Steamed yam offers a hearty base when paired with fried eggs cooked with onions, tomatoes, and peppers for added flavour and texture. This combination delivers a delightful contrast. This food brings comfort and nostalgia.

Cooked honey beans are known for their tender and creamy texture and are rich in flavour. These are prepared plain and are packed with protein, fibre, and essential nutrients. Cooked honey beans are both nourishing and deeply comforting.

Cooked honey beans are known for their tender and creamy texture and are rich in flavour. These are prepared with onions, palm oil, and spices, and packed with protein, fibre, and essential nutrients. Stewed honey beans are both nourishing and deeply comforting.

Cooked honey beans are known for their tender and creamy texture and are rich in flavour. These are prepared with sweetcorn, onions, palm oil, and spices, and packed with protein, fibre, and essential nutrients. Cooked honey beans with sweet corn are both nourishing and deeply comforting.

This is a vibrant and flavourful dish that pairs the mild, flaky texture of tilapia with the bold crunch of sautéed bell peppers, onions, and aromatic spices. The fish is typically lightly seasoned and grilled until golden. The fish is accompanied by a colourful medley of vegetables including red and green peppers, onions and spices for added depth. This combination creates a balanced plate; light yet satisfying, with a hint of sweetness and heat from the peppers. Could be served with rice or noodles.

This is a vibrant and flavourful dish that pairs the mild texture and juicy chicken with the bold crunch of sautéed bell peppers, onions, and aromatic spices. The chicken is lightly seasoned, grilled until golden and accompanied by a colourful medley of vegetables including red and green peppers, onions and spices for added depth. The plate is a complete and balanced.

Pasta with sausages and vegetables is packed with flavour and hearty taste. This dish features tender pasta tossed with slices of savoury sausage and a vibrant mix of sautéed vegetables including colourful bell peppers, onions and mixed vegetables. The ingredients are typically cooked together in spice-infused sauce, with a splash of soy sauce. This dish strikes a perfect balance between richness and freshness. A good choice for casual gatherings, quick lunch and busy evenings.

Moi Moi or bean pudding is a savoury dish made from peeled black-eyed beans or honey beans blended with peppers, onions, and spices. The mixture is enriched with ingredients like boiled eggs or fish (your preference) before steaming in banana leaves for added flavour. This dish is full of nutrients, moist and flavourful. It could be enjoyed as a main or side.

Peppered goat is a flavourful delicacy made from fried goat meat tossed in a vibrant blend of spicy peppers, onions, and aromatic seasonings. The dish is known for its bold heat, featuring Scotch bonnet peppers. The meat is typically marinated, slow-cooked and fried to enhance its natural richness, then sautéed in the pepper mix until it is coated in a glossy, spicy glaze. Peppered goat could be served as a side with jollof rice, fried rice, fried plantains, or enjoyed on its own as a savoury treat.

Peppered beef is a flavourful delicacy made from fried cow meat tossed in a vibrant blend of spicy peppers, onions, and aromatic seasonings. The dish is known for its bold heat, featuring Scotch bonnet peppers. The meat is typically marinated, slow-cooked and fried to enhance its natural richness, then sautéed in the pepper mix until it is coated in a glossy, spicy glaze. Peppered beef could be served as a side with jollof rice, fried rice, fried plantains, or enjoyed on its own as a savoury treat.

Peppered turkey is a flavourful delicacy made from fried turkey meat tossed in a vibrant blend of spicy peppers, onions, and aromatic seasonings. The dish is known for its bold heat, featuring Scotch bonnet peppers. The meat is typically marinated, slow-cooked and fried to enhance its natural richness, then sautéed in the pepper mix until it is coated in a glossy, spicy glaze. Peppered turkey could be served as a side with jollof rice, fried rice, fried plantains, or enjoyed on its own as a savoury treat.

Dodo is made from ripe plantains sliced and fried until golden brown. Frying intensifies its sweet flavour, creating a soft interior with crisp edges that make it irresistibly satisfying. Often served as a side dish with rice, beans, eggs, or stews, dodo adds a touch of sweetness and texture to any meal. It is enjoyable whether served at breakfast, lunch, or dinner.

Gizz -dodo is a bold and flavourful dish that combines crispy fried plantains (dodo) with tender, seasoned chicken or turkey gizzards, all tossed in a rich, spicy pepper sauce. The gizzards are boiled until tender, fried to a golden crisp and mixed with the sweet plantains and a sauce of tomatoes, Scotch bonnet peppers and onions. Gizz dodo is usually served as a side with jollof rice, fried rice or enjoyed on its own as a savoury snack.

Igba, also known as aubergine sauce or garden egg sauce, is made from mashed garden eggs /eggplant simmered with spicy peppers, tomatoes and onions. Igba is cooked with palm oil and could go with steamed or boiled yam, plantains, or rice and it is packed with flavour and nutrients.

Efo riro is made by simmering spinach in tomato, onion and pepper sauce. It is cooked with palm oil and a variety of proteins like assorted meat or dried fish. The aroma is enhanced with seasonings. Efo riro prides itself in its vibrant colour and texture and goes well with rice, yam, plantains, or swallows like semovita, amala, fufu and pounded yam.

Egusi soup is made from ground melon seeds and has a nutty flavour. It is cooked with palm oil, a blend of tomato, onion and pepper and a variety of proteins such as assorted meat or dried fish. The aroma is enhanced with seasonings Spinach is added to this egusi towards the end of the cooking to give a nutritious and colourful stew. Egusi can be enjoyed with rice, yam, plantains, or swallows like semovita, amala, fufu and pounded yam.

Okra soup is a nutritious, slippery and silky soup made with a blend of chopped okra, palm oil, spicy peppers and onions. The aroma is enhanced with seasonings and enriched with assorted meats or fish. Okra can be enjoyed with swallows like semovita, amala, fufu and pounded yam

Ogbono soup is a slippery and silky soup. The ogbono seed used for the preparation of the soup is from the wild African bush mango. Cooking brings out the viscosity characteristic of this soup. The aroma is enhanced with seasonings and enriched with assorted meats or fish. Ogbona can be enjoyed with swallows like semovita, amala, fufu and pounded yam.

Ayamase stew is a blend of green bell peppers, Scotch bonnets, onions, and seasonings. It is a hot and spicy soup that is cooked in bleached palm oil ; the bleached oil gives it the smoky aroma. It is packed with assorted meats and could include boiled eggs (based on your preference). Ayamase goes with any type of rice.

Obe ata is a tomato and pepper-based stew made by blending fresh tomatoes, red bell peppers, Scotch bonnet peppers, and onions, then simmering vegetable oil with seasonings. Obe ata can be accompanied with proteins such as beef, chicken, turkey or fish, and is often used as a base for other dishes like rice, swallow or as a topping for other soups.

Pepper soup is a spicy, aromatic broth made with a blend of indigenous spices known for their bold flavour and medicinal qualities. Typically prepared with assorted meats such as goat, beef, tripe, chicken or offals. You can also have tilapia fish version (based on your preference) the soup is infused with ingredients like calabash nutmeg, nutritious dried seeds and chilli peppers, creating a deeply warming and invigorating dish. Pepper soups are intensely flavoured and could be served as a starter, comfort food, or remedy for fevers, cold or for warmth during cold winters.

Meat pie is a savoury pastry filled with a delicious mixture of minced meat, diced potatoes, and carrots; all seasoned with onions, thyme, and curry powder for a rich, comforting flavour. The filling is encased in a golden, flaky crust made from flour, butter, and eggs, then baked to perfection. Popular as a snack or light meal, meat pies are a staple at parties and home snacks.

Puff puff is a popular snack made from flour, sugar, yeast, water and nutmeg for enhanced flavour. The dough is allowed to rise and then deep-fried until golden brown. The inner part is fluffy and soft while the outer part is slightly crispy. Puff puff is sweet and can be enjoyed a s a starter, dessert or snack in between meals

Akara, also known as bean cake, is made from peeled black-eyed beans blended with onions and peppers. The batter is then deep-fried into golden and crispy akara. The inner part is fluffy and soft while the outer part is slightly crispy, and it is rich in protein. Akara is a savoury snack that can be enjoyed anytime of the day. It is typically served with pap (fermented corn pudding), bread, or custard.