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Our menu
Five boards, thirty-one dishes and one grill they all have to pass. Prices in cedis, and everything on the page is cooked to order.
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Board one
Small chops
What arrives while you are still deciding. Made to be eaten with fingers and shared badly.
Kelewele
₵28
Ripe plantain diced with ginger, cayenne and calabash nutmeg, fried hard and salted hot.
Chichinga skewers
₵45
Beef rubbed in groundnut, ginger and chilli, turned slowly until the edges char.
Gizzard & yam
₵42
Peppered gizzards with yam chips cut thick, and a wedge of lime.
Kpakpo shito prawns
₵65
Tiger prawns in green chilli, garlic and lime, grilled in the shell.
Bofrot & spiced honey
₵24
Six warm doughnuts, dusted, with honey we have argued about.
Grilled corn & coconut
₵25
One cob off the coals, one wedge of fresh coconut. Nothing else needed.
Board two
From the fire
Everything here meets charcoal. The grill runs from four; the last order goes on an hour before we close.
Whole tilapia & banku
₵95
Lagoon tilapia scored, salted and grilled, with banku and green shito.
Charcoal chicken, half
₵90
Marinated overnight in ginger, garlic and scotch bonnet, then taken slowly.
Chichinga platter
₵120
Beef, chicken and gizzard skewers for the table, with sliced onion and suya spice.
Grilled goat chops
₵110
Chops from the shoulder, rubbed dry and finished with pepper and lime.
Guinea fowl, spatchcocked
₵135
A Saturday bird, brined for a day, cooked hard and rested properly.
Board three
Bowls & soups
The long-cooked half of the kitchen. Nothing on this board takes less than three hours to make.
Chops jollof
₵75
Long-grain rice cooked down in smoked pepper stock until the bottom catches. Goat or chicken.
Waakye plate
₵68
Rice and beans with shito, wele, boiled egg, gari and a spoon of salad.
Light soup with goat
₵85
Clear, hot and fresh with ginger, served with fufu or rice balls.
Palm nut soup & fufu
₵88
Palm fruit pounded and simmered with smoked fish and beef.
Groundnut soup & omo tuo
₵82
Peanut soup with chicken and rice balls. The Sunday order, on any day.
Red red
₵55
Black-eyed beans stewed in palm oil with fried plantain and gari.
One thing
Tell us about the pepper before you order, not after.
Everything on the board is cooked at kitchen heat, which is hotter than most restaurants in town. Every dish can be built milder and none of us will mind — but it has to be said at the point of ordering, because the pepper goes in at the beginning.
Board four
Sweet things
Zainab's half of the kitchen, and the reason people stay for another hour.
Coconut caramel
₵35
Burnt caramel, toasted coconut, sea salt. Served cold, eaten fast.
Bofrot with tiger nut cream
₵32
The doughnuts again, this time with sweetened tiger nut milk whipped soft.
Roast plantain & shea ice cream
₵38
Overripe plantain from the coals with ice cream churned on shea butter.
Sobolo sorbet
₵28
Hibiscus, ginger and clove, frozen hard and scooped over crushed ice.
Groundnut
Peanut is in the suya spice, the soup and half the sauces. Say so and we will cook around it.
Fish & shellfish
Smoked fish is in most soup bases. There is a fish-free stock made fresh each service.
Vegetarian
Nine dishes on the board are cooked without meat or fish from the start, not adapted.
Service
Prices include VAT and levies. Service is not added; the tip jar is split at close of night.
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
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