// The journal //
What the kitchen is arguing about
Fish at six in the morning, charcoal against gas, and why a bar list of forty drinks is a bar list of forty bad ones.
// This month //
Why we still buy fish at six in the morning
Every restaurant on this street could have fish delivered. We drive to Tema instead, because the boat that lands at five has already sold its best box by seven — and by the time it reaches a delivery van it has been iced twice and is a day older than it looks.
It costs us two hours and a driver, three mornings a week. It is the single biggest reason the tilapia tastes the way it does.
See what is on today// The journal //
Three more worth the ten minutes
Charcoal, and why we will not switch to gas
Gas is cleaner, cheaper and faster, and it cannot do the one thing we want. A note on smoke, dry heat and the ten minutes either side of it.
What a Tuesday at Makola actually buys
Ama's market run, listed line by line, with what each thing cost and where it ended up on Wednesday's board.
Eight drinks is the right number
// Every Wednesday //
The board goes up before the room opens
Whatever came in on Tuesday is written up on Wednesday morning and posted before service. It is the only reliable way to know what is on before you walk in.
// Reservations //
Secure your table for a memorable meal
Two sittings a night, Tuesday to Sunday. Tables of eight and over are best booked a week ahead — we hold the long table by the window for them.
