Supper Club and Events Menu

NKWOBI

This is an indigenous Igbo land traditional delicacy, rarely found in restaurants and thoroughly enjoyed at high profile events and functions in Igbo land Nigeria or in private homes. This is a dish your lovely Nigerian Igbo aunty will want to impress you with or express her fond love for you. A meat salad of an assortment of delicately cooked diced meats, eg tripe, cow foot, beef, chicken, tossed in a spicy dressing of smoked shrimp and palm oil. The varieties of meat is optional here and you can equally enjoy it with just one type of meat.
 

ABACHA OR AFRICAN SALAD

Shredded cassava salad tossed in a spicy dressing of smoked shrimp and palm oil dressing. This is a real rare treat and a really bold hearty flavoured salad indigenous to the IGBO tribe of eastern Nigeria. It is generally served warm or at room temperature AKARA with Akamu. • Akara is a spicy bean batter of black eyed beans fried into rustic balls served with akamu, (a corn flour sweet and slightly sour fermented custard). Akara a wonderful light spicy bean fritter is acknowledged as a staple breakfast in Nigeria and is accompanied and traditionally eaten with a corn flour custard. but makes for a wonderful snack or as a light entre to a main meal. I have paired it with a lemon and parsley yoghurt dip and it would even work well with an avocado dip.
 

MOI MOI

A spicy bean batter with tomatoes and smoked shrimp steamed or baked into small moulds. Moi moi is a smooth, soft, moist spicy bean cake which usually accompanies our flagship dish of jollof rice. It also makes a wonderful light meal served with a salad or it can also be served as a starter course to a main meal as I have presented it on several occasions in this way.
 

ASSORTED MEAT PEPPER SOUP

An assortment of delicately cooked diced meats , cooked in an earthy spicy broth of traditional herbs and spices . This exotic flavour of indigenous IGBO spices is like nothing you have ever tasted before. Usually cooked with an assortment of small diced meats like chicken, gizzard, tripe, beef and cow foot, your choice of meats for this dish is optional and is equally satisfying with either just one type of meat or just fish.
 

FISH PEPPER SOUP

Catfish , mackerel fish or pangasuis fish cooked in a really hearty flavoured spicy broth of indigenous traditional spices and herbs.
 

AFRICAN BEAN AND EGG SALAD.

This salad is quite a rich and heavy based salads with a mixture of fish, beans, sweetcorn, eggs, shredded cabbage and grated or shredded carrots, in a salad cream dressing. It is synonymous with high profile or ceremonial events.

Main Courses
 

JOLLOF RICE SERVED WITH FRIED PLANTAIN
AND SAUTED BEEF OR CHICKEN

Jollof rice is the flagship dish of most west African countries and although we inherited this dish from the wollof tribe of Senegal, it has long been our traditional flagship dish synonymous with all of Nigeria. Jollof rice is a rice dish cooked in a hearty smoked spicy tomato sauce. Anyone who wants a taste of Nigeria must try this dish
 

EGUSI SOUP WITH EBA

Egusi soup is a typical Nigerian traditional soup. A spicy based soup thickened with ground dried pumpkin or melon seeds. It contains dried smoked shrimp and sliced leafy green spinach or greens. It is served with meat generally beef or chicken and sometimes offal like tripe or chicken gizzard, or even cow foot. Egusi soup will always accompany various types of fu fu, . The most commonly eaten fu fu in Nigeria is Eba. Eba is a cooked stiff cassava dough made from using a coarse grain cassava flour, similar to polenta. Traditionally eaten with ones fingers, a small amount of eba dough is pinched from the main mould to form a smaller mould using the fingers and it is always eaten with the right hand. The pinched off eba dough is placed into the thick Egusi soup and then pinched or scooped up with the thick Egusi soup and eaten.
 

OKRA SOUP WITH EBA

Okra soup is a thick spicy viscous soup thickened with chopped okra (ladies fingers) and cooked with traditional flavours of dried crushed fermented locus beans, dried grounded shrimp, and the nutty flavours of palm nut oil. All traditional soups are cooked with meats of your choice, eg chicken, beef, cow foot, or tripe. Your choice of meats are optional for your preference.

EDIKAIKO SOUP NSALA OR WHITE SOUP
WITH POUNDED YAM

Nsala soup is a spicy broth of unique traditional herbs and spices indigenous to the Igbo tribe of Nigeria, West Africa. It is generally cooked using cat fish or a meaty type of fish. The broth is then thickened with cocoyam and served up with a stiff cooked smooth dough of yam (pounded yam) or cassava dough (eba). Traditionally eaten with ones hand.
 

YAM POTTAGE

Yam is a dense starchy root tuber vegetable, generally similar though much denser than a potato in texture. Yam pottage is a dish of chunky diced yams stewed in a rich spicy thick luscious sauce with smoked crawfish and nutty flavours of palm oil.
 

RED STEW

Red stew is a meaty spicy tomato based sauce cooked with either meat or fish., Another flagship dish of Nigeria and is generally served on white rice, boiled or fried yams or plantain or on beans and rice combined. Stewed meats or fish with white rice.
 

YAM AND GREENS

Bean pottage with plantain
 

Side Dishes
 

Blanched Seasoned Greens
Plantain - Fried or Jacket Steamed
Green Garden Salad

Dessert
 

FRUIT SALAD

Melon fruit salad with mint and pomegranate with maple SYRUP or treacle syrup

CRUMBLE

Banana and rum crumble with coconut whipped cream.