Ẹ káàbọ̀ · Welcome
Bold flavors.
Naija roots.
Smoky jollof, rich stews, efo riro with pounded yam and spiced beef suya — Lagos favorites, cooked slow and served by the bowl.
Jollof Rice✦Efo Riro✦Beef Suya✦Pounded Yam✦Fried Plantain✦Puff-Puff✦Nigerian Beans✦
Signature Bowls
The plates Lagos lines up for.
Lagos Bowl Combo
House favorite
Jollof rice with chicken or beef, fried plantain and puff-puff — a little of everything.
Jollof & Stew
Chicken, beef or turkey
Jollof or white rice with your choice of chicken, beef or turkey stew, and fried plantain.
Efo Riro
With rice or pounded yam
Spinach stew with peppers and assorted meats, served with white rice or pounded yam.
Beef Suya & Jollof
Spiced and grilled
Spiced grilled beef with bold Nigerian seasoning, jollof rice and a fresh tomato-onion salad.
Roots of the Bowl
Every dish has a hometown — and a history.
Lagos is Nigeria's biggest city, and its food carries the whole country — Yorùbá kitchens of the Southwest right alongside suya from the north.
01
Jollof’s long road
The dish is named for the Wolof people of Senegambia, and every West African country cooks its own. Nigerians swear by “party jollof” — the smoky rice from big pots cooked over firewood at celebrations.
02
Efo riro: “stirred greens”
In Yorùbá, ẹ̀fọ́ means leafy greens and rírò means stirred. The spinach is folded into a pepper stew at the end, so it stays bright and tender.
03
Suya came south
Suya comes from the Hausa people of northern Nigeria: thin beef rubbed with yaji, a spice blend built on ground peanuts and chili, then grilled on skewers. Suya grills are now a fixture of Lagos nights.
04
Dodo & puff-puff
In Lagos, fried plantain goes by its Yorùbá name, dòdò. Puff-puff — soft, sweet fried dough — is a must on any “small chops” tray at a Nigerian party.
From our kitchen
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