The kitchen
Northern and coastal favourites in small plates and big pots, served until the last note. Drinks lead with zobo, kunu aya and fresh juices.
Chapter IIIThe kitchen
Cooked by Mama Rakiya’s team
Our head cook, Rakiya Sule, ran a buka near the Barnawa market for fifteen years before she joined us. Her goat stew starts at noon and is ready by the first set. The suya spice is ground in house every Monday, and the zobo is brewed fresh daily with ginger, cloves and pineapple peel.
- Halal meat from a single supplier in Kawo
- Vegetarian dishes on every section of the menu
- Nothing fried in reused oil, ever
Chapter IVOrdering
How ordering works
Before the set
Order as you sit down. Mains take about 20 minutes, so the food arrives with the first tune.
During the set
Raise your table card and a server will come quietly. Small plates only during ballads, please.
Paying
Pay at the end of the night by card, transfer or POS at your table. A 7.5% service charge is added for groups of six or more.
CodaLast call for tables
Hungry already?
Book a table and order when you arrive.
Evening shows are for guests aged 18 and over. Please bring ID.