The scallops were perfectly cooked, tender, and flavorful, paired beautifully with a creamy risotto and seasonal vegetables. The presentation was artful, showcasing the chefs attention to detail.
Melon seed soup (most popular)
Draw soup (thick, slimy texture)
Vegetable + okra base
Leafy vegetable (Efik origin)
Rich vegetable soup
Yoruba spinach stew
Slightly bitter leaf-based
Eastern Nigerian leaf soup
No palm oil, catfish-based
Palm fruit soup
Seafood-based (premium)
Light/heavy spicy broth
Yoruba combo soup
Cow feet in spicy sauce
Goat head in spicy sauce
Snack enriched with vitamins
Party-style tomato rice
Mixed veggies
Plain rice + tomato stew
Local rice + green pepper sauce
Cooked in coconut milk
Mixed rice and beans
Tomato sauce for any food
Spicy pepper sauce
