A market every morning
On port days the kitchen team is ashore by seven. In Cotonou it is croaker and prawns; in Accra, garden eggs, kontomire and shito from a woman who has sold to us since 2019. What we buy at seven is on the plate at lunch.
Seven courses along the coast
The menu moves west to east with the voyage. Pepper soup from Calabar, suya spice from the north, ayamase from Lagos, kelewele from Ghana and cocoa from São Tomé. Each course comes with a short story from the waiter, if you want it.
Smoke without a fire
Open flames are not allowed below deck, so the grill sits on the pool deck and the smoky notes come from a cold smoker in the galley. It took two years to make a smoked fish that tastes like the beach at Badagry.
On a small ship, the kitchen is also the market, the smokehouse and the bakery. That is what makes it ours.
Cooking for every guest
Every plate can be made halal, vegetarian, gluten free or nut free. Tell us when you book and the chef writes to you on the first evening with your version of the menu.
Booking a table
Kola is included in your fare. Book a night in My voyages or at guest services on the first afternoon; the second night of each voyage fills first.
Published October 2026. Example article for this demo.