A family buka in Kaduna serving Yoruba and northern plates from clay pots. Every dish on our menu turns over like a card, so you can see what is inside before you order.
Served on a leaf, with assorted meat
Three decades of the same ayamase recipe, from Mama Ronke’s kitchen.
Every plate has its story on the back: what is in it, how peppery it is, and the price. Here are four favourites.
Our namesake, from Ogun State
Pepper
Unpolished local rice, steamed and served on a leaf, with green pepper stew, assorted meat and a boiled egg.
Soft rice swallow, baobab leaf soup
Pepper
Soft tuwo made from sticky rice, with miyan kuka of dried baobab leaves, dawadawa and beef.
Abula, the Ibadan way
Pepper
Yam flour amala with ewedu, gbegiri bean soup and a ladle of red stew. Ask for extra ponmo.
Uziza and scent leaf
Pepper
Goat meat on the bone, boiled slowly with our pepper soup spice, uziza and scent leaf. It clears the head.
Fresh catfish from 5pm, goat meat all day. Come early, the catfish goes fast.
See the week
Office packs ready in ten minutes. Call ahead and skip the queue.
Barnawa, Narayi and High Cost. Further areas from ₦1,500.
From 20 to 500 guests, packed hot in coolers or served by our team.
Catering prices
“The ayamase tastes exactly like my grandmother’s in Abeokuta. I did not expect that in Kaduna.”
Tope, example client“Tuwo and miyan kuka on Tuesday is the best in Barnawa.”
Example clientfrom 900 reviews. Example figures for this demo.
“We order forty packs for the office every Friday. Always hot, always on time.”
Hassan, example client
Turn the cards, build your order and send it to us on WhatsApp. Ready for pick up in 15 minutes.