The menu
What we are cooking
Five courses, six dishes that never move, and a board that changes every Tuesday around whatever came back from the market that morning.
Course one
Mains
Everything here goes over charcoal or into a pot that has been on since two in the afternoon. Six of them never leave the board.
Jollof, chicken, shito
The long-grain cooked down in the pepper base, chicken from the grill, green shito on the side.
₵ 95
Whole grilled tilapia
Split, marinated overnight, twenty minutes on the coals. Comes with banku and a pepper you should respect.
₵ 145
Palm nut soup with goat
Fruit, not the tin. Four hours, and the goat goes in at the top of the third.
₵ 120
Waakye, the full plate
Rice and beans, spaghetti, boiled egg, wele, gari and the stew. Saturdays only, until it goes.
₵ 85
Red red with fried plantain
Black-eyed beans in palm oil, plantain fried dark and sweet. The kitchen's own favourite.
₵ 70
Groundnut soup with fufu
Pounded to order — which takes eleven minutes, and is worth every one of them.
₵ 110
Course two
Sides
Ordered by the table and finished by whoever is quickest.
Kelewele
Ripe plantain, ginger, pepper, cubed and fried hard.
₵ 35
Suya skewers
Beef, yaji, red onion. Three to a plate.
₵ 55
Grilled corn and coconut
The street version, done on the same coals.
₵ 30
Yam chips and shito mayo
Cut thick, twice-fried.
₵ 40
Gari foto
With egg, tomato and a lot of onion.
₵ 38
Course three
Salads
Cold plates for the heat, dressed in the kitchen rather than at the table.
Garden salad, groundnut dressing
Cucumber, tomato, red onion, a dressing that is basically soup's cousin.
₵ 45
Avocado and green pepper
With lime, coriander and toasted egusi over the top.
₵ 52
Charred cabbage and peanut
Quartered, blackened on the grill, dressed hot.
₵ 48
Course four
Desserts
Three of them, and they do not change, because these are the three that work.
Chocolate and baobab tart
Dark, sharp, barely sweet.
₵ 55
Bofrot with condensed milk
Fried to order. Four to a plate, five if the kitchen likes you.
₵ 38
Coconut and lime ice
Made here every morning.
₵ 32
Course five
Drinks
The bar takes sobolo, palm wine and asaana as seriously as it takes gin, which is the whole point of it.
Sobolo negroni
Hibiscus, gin, bitter red. The one everybody orders twice.
₵ 75
Palm wine spritz
Fresh palm wine, soda, lime, plenty of ice.
₵ 65
Smoked old fashioned
Rum, bitters, and thirty seconds under the cloche.
₵ 90
Asaana cooler
Fermented corn and caramel, non-alcoholic, and not a compromise.
₵ 40
Ginger and bissap, no alcohol
Pressed in the morning, and gone by nine.
₵ 35
Wine, by the glass
Six on rotation, written on the board by the bar.
from ₵ 60
Tuesdays
The board moves
Six dishes are fixed. Everything else is written up on Tuesday morning around whatever came back from Makola, so the menu you read here is the shape of the thing rather than the whole of it.
Prices include VAT and the tourism levy. Service is not added — if the room looked after you, the team splits whatever you leave.
Before you order
Tell us
Almost everything here has groundnut, palm or shellfish somewhere in it, and most of it can be cooked without. Say so when you book and the kitchen will have already thought about it by the time you sit down.
Reservations
Reserve
Tables for two to eight are held online. For nine and over, or for the back room on its own, call the house and we will build the evening around you.
Tuesday to Sunday, 5pm until late
+233 30 274 1180
14 Sixth Circular Road, Labone
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