Our history
Eleven years, told the long way
Every decision this restaurant has made is still visible somewhere in the room. Here they are in order.
2015 — 2019
Eighteen covers and a borrowed grill
2015
Kojo comes home and signs a lease he cannot afford
A dry-cleaner's on Nortei Ababio Loop, eighteen covers, and a charcoal grill borrowed from his aunt's chop bar in Madina. Opens on a Tuesday in March to four people, three of whom are related to him.
2016
The first tasting menu
Seven courses at ₵180, built entirely from what the growers at Tarkwa Junction had. It sells out for two weeks and then does not sell at all for four months.
2017
Efua arrives from Lagos
Hired to run one section and running the whole pass within a year. The Monday menu meeting that still writes the board starts the week she joins.
2018
The wall comes down
Thirty-four covers, a bar for eight, and the pass opened up so the room can watch. Closed for eleven weeks; reopened with a queue.
2019
Selorm and the cellar
Ninety labels become two hundred and forty. The pairing flight is introduced and doubles the average spend within a season.
2020 — 2022
The years that nearly ended it
2020
Closed in March, cooking by April
Six plates packed cold with instructions, delivered by two of the waiters on their own motorbikes. It keeps eleven people paid through the year.
2021
The terrace
Built in six weeks out of necessity and kept because it turned out to be the nicest place to sit in Accra between six and eight.
2022
Abena, and pudding stops being an afterthought
Hired to make one dessert and given the whole last course within a month. The soufflé has not come off the board since.
2023 — today
Fifty-two covers and a private room
2023
The private room opens
The old dry store behind the kitchen, one oak table, ten chairs and a sliding screen. Booked out four months ahead within a year.
2024
Thirty-one growers, named on the menu
Every supplier printed on the back of the board, with what they grow and where. Three of them have since opened stalls at Madina purely on the strength of it.
2025
A decade
Ten years to the day, cooking the original seven courses at the original price for one night. Two hundred and forty people apply for fifty-two seats.
2026
The cellar reaches four hundred
And Selorm still refuses to stock anything he cannot tell you a story about.
What has not changed
The grill, the pepper, and who grinds it
Everything about this building is different from 2015 except three things: every protein still meets charcoal, the pepper is still ground by hand at four in the afternoon, and Kojo has cooked every service since the day it opened.
Meet the kitchen
Eleven years, one fire.
And the same aunt's grill, kept in the yard
Morsel
Reserve your table
Your seat awaits. Reserve a memorable dining experience
Two to ten covers, Tuesday through Sunday. The kitchen takes its last order at half past nine and the room stays open long after it.
Order for collection insteadReserve your table
Tell us the date, the number of covers and anything the kitchen should know, and Yaa will confirm within the hour.
Service
Tue — Sun, 6pm till late
Last order
9:30pm
Table held
20 minutes
Larger parties
The private room, up to 10
Experience the taste
at Morsel
Your favourite table for modern dining in Accra.
