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The goat pepper soup rocks hardest at this new Nigerian, named after an international arts festival in Lagos. Loaded with internal organs, the goat soup tingles the mouth with grains of paradise, a pepper indigenous to West Africa. If you dislike offal, the fish pepper soup is equally as good and equally as spicy. Other main courses are like gravies, made to be eaten with pounded yam and based on botanicals like egusi (ground melon seeds) and bitter leaf (an African shrub). Finally, there are snacks that go well with beer, like chin-chin (little globular cookies) and northern Nigerian suya (flattened beef kebabs littered with crushed peanuts).