Spicy Safari Menu

Atama soup is another traditional Nigerian soup, mainly associated with the Efik and Ibibio people of Southern Nigeria, just like afang soup. The key ingredient in atama soup is atama leaves, which are native to the region and have a distinct flavor. Similar to afang soup, atama soup is prepared with a combination of meats (such as beef, goat meat, or fish), crayfish, palm oil, and seasonings.\n\nOne notable difference between atama soup and afang soup is the type of leaves used. While afang soup uses afang leaves, atama soup uses atama leaves, which contribute a unique taste and aroma to the dish. Atama soup is also typically served with fufu or pounded yam, similar to many other Nigerian soups.

Egusi soup is a popular Nigerian dish made with ground melon seeds (egusi seeds) as the main ingredient. It is a rich and flavorful soup that is enjoyed across Nigeria and among the Nigerian diaspora. The soup is typically prepared with a variety of meats such as beef, chicken, or fish, along with vegetables like spinach, bitter leaf, or pumpkin leaves. \n\nOther ingredients commonly used in egusi soup include palm oil, onions, crayfish, and assorted spices. Egusi soup can be served with a variety of starchy side dishes such as pounded yam, fufu, eba, or rice. It's a hearty and satisfying dish that is often served at special occasions and gatherings.

Efo riro is a traditional Nigerian soup that originates from the Yoruba ethnic group in Nigeria. It is a rich and flavorful soup made primarily with leafy green vegetables, such as spinach or amaranth leaves (known as efo in Yoruba), hence the name "efo riro," which translates to "stirred leafy vegetable" in English.\n\nThe key ingredients in efo riro include the leafy greens (efo), palm oil, assorted meats like beef, chicken, or fish, and a variety of spices and seasonings such as onions, peppers, crayfish, and locust beans (iru). Some variations of efo riro may also include ingredients like stockfish, smoked fish, or shrimp for added flavor and texture.\n\nEfo riro is known for its rich taste, vibrant color, and nutritious profile, making it a popular dish in Nigerian cuisine. It is often served with a starchy side dish like pounded yam, fufu, or rice.

White rice served with stewed meat.

African local brown rice served with Ayamase sauce (pepper based gravy with assorted meat).

Stir-fried instant noodles with eggs.

Contains seafood.

A traditional dish made with goat head.

A plate contains samosa wrap and spring rolls, puff-puff with fried chicken.