A melting pot of culture equals captivating fare from West Africa...

Nigeria is one of the most ethnically diverse countries in the world, resulting in a colourful cuisine that features lots of unique flavours and ingredients. Here we’re starting with suya, a very popular Nigerian barbecued street food consisting of meat marinated in a dry rub of toasted peanuts and spices.

Next, we’ve got Jollof rice - a dish found throughout West Africa and thought to be the origin of the Cajun jambalaya - served with a peppery salad and hot pepper sauce. Finally, there’s a refreshing zobo (hibiscus) ice that makes for a lovely finish to a boldly-flavoured, satisfying meal.

SUYA COATING SPICES: Black pepper, Sichuan pepper, garlic, ginger, paprika, green chilli flakes
SUYA HERB BLEND: Thyme, bay, white pepper, onion
RED OIL SPICES: Annatto seeds
JOLLOF SPICES:  Turmeric, coriander, allspice, cumin, thyme, paprika, smoked paprika, smoked garlic, ginger, green chilli flakes, bay, red pepper, shrimp powder(shrimp, starch)
SALAD SPICES: Shrimp powder(shrimp, starch), red pepper, grains of paradise, chives
PEPPER SAUCE SPICES: Red pepper, paprika, smoked paprika, cayenne pepper, garlic, ginger
HIBISCUS.

*Allergens

• 300g diced chicken (thighs are best)
• 100g large prawns (raw are best)
• 1 medium onion
• 2 cloves of garlic
• 1 large carrot
• 1 red pepper
• 1 tomato
• 1 lemon
• 200g melon (watermelon is best) (optional)
• 30g salted, roasted peanuts
• 20g dry breadcrumbs or plain crackers (any type)
• 2 tsp tomato puree
• 150g standard long grain (not easy cook) or basmati rice
• 60g sugar