Fire first.
Everything else follows.

Whole fish, peppered and kissed by the flame until the skin crackles. Smoky, tender, unmistakably grilled.

Crisp char on the outside, tender all the way through. Salt, pepper, and nothing in the way.

Grilled over charcoal until the edges char and the centre stays juicy. Seasoned deep, cooked slow.

Sliced, hit with the grill, charred at the edges. Richer than the chicken, and worth the detour.

Ripe plantain fried until the edges caramelise. Sweet outside, soft within — the reason people linger.

Roasted and crisped at the edges, soft and naturally sweet inside. Comfort that earns its place.

Yam batons fried to a shattering crunch, salted and seasoned while still hot.

A healthy fruit blend, served cold to cut through the smoke and lift the spice.

Hibiscus steeped until deep and tart, chilled hard. The traditional finish to a good grill.

Assorted grill, golden plantain, sweet potato and a refreshing drink. Everything that matters, beautifully packed.

Beef and chicken skewers buried in groundnut yaji, with onion and sides. Built for sharing.

Whole grilled fish, smoky party jollof and plantain. The going-out meal, delivered your way.