Discover
Chops
Ghanaian food over charcoal, in Osu, from four until the last table is done.
Jollof
Chichinga
Kelewele
Waakye
Palm nut soup
Grilled tilapia
Red red
Light soup
Kpakpo shito
Bofrot
Jollof
Chichinga
Kelewele
Waakye
Palm nut soup
Grilled tilapia
Red red
Light soup
Kpakpo shito
Bofrot
Since 2011
A chop bar that never learned to be quiet.
Chops started as four plastic tables and one coalpot behind a barber's shop on Oxford Street. The rule then is the rule now: nothing arrives at a table that the cook would not eat standing up in the kitchen.
Fifteen years later there is a roof, a proper grill and a wine list — and the pepper is still ground fresh every afternoon by someone who is not in a hurry.
Our story15
Years in Osu
64
Seats, plus the yard
31
Dishes on the board
100%
Cooked over charcoal
What we cook
Four plates worth crossing town for.
Chops jollof
₵75
Long-grain rice cooked down in smoked pepper stock until the bottom catches. Goat or chicken.
Tilapia & banku
₵95
Whole lagoon tilapia scored, salted and grilled over coals, with banku and green shito.
Chichinga skewers
₵45
Beef rubbed in groundnut, ginger and chilli, turned slowly until the edges char.
Kelewele
₵28
Ripe plantain diced with ginger, cayenne and calabash nutmeg, fried hard and salted hot.
More than dinner
The grill is only half of it.
The yard takes a whole party, the counter teaches on Saturday mornings, and the kitchen will cook your event anywhere in Greater Accra.
The yard
Private dining for up to forty
Long tables under the netting, one menu agreed in advance, and the grill working all evening for your table only.
Private diningSaturdays
Cooking classes at the counter
Three hours, six pairs of hands, and you leave able to build a pepper base without reading anything.
See the classesOff-site
We will bring the fire to you
Weddings, outdoorings and office parties across Greater Accra, cooked on site rather than reheated in a van.
Menus & pricesThe people
Six of us, one fire, and a rule about pepper.
Kwesi Boateng
Head chef & founder
Adjoa Mensah
Executive sous chef
Nii Armah
Grill & fire
Zainab Iddrisu
Pastry & sweet things
Come by
We open when the coals do.
The grill is lit at four and we cook until the last table has finished. Walk-ins get whatever is left; a table booked ahead gets the whole menu.
Book a tableMonday
Closed — the market day
Tuesday to Thursday
4pm — 10pm
Friday
4pm — midnight
Saturday
12pm — midnight
Sunday
12pm — 10pm
Word of mouth
What people say on the way out.
“The jollof has a bottom to it. You can taste the pot. I have been trying to explain this to my sister for a year.”
Serwaa Nyarko
Regular since 2019
“We booked the yard for forty people and nobody once had to queue at a buffet. The grill just kept going.”
Emmanuel Mensah
Booked the yard, March
“I took my mother, who has opinions about tilapia. She asked for the chef. That has never happened.”
Naa Boye
Osu
Tonight
There is a table with your name on it.
Two to twelve people, seven days less one. Tell us when, and whether anyone at the table is frightened of pepper.
Book a table