African
Dynasty.

Our signature West African jollof rice slow-cooked in a tomato-pepper base, served with perfectly seasoned grilled chicken and fried plantains.

Ethiopian slow-braised chicken in a rich, deeply spiced berbere sauce with hard-boiled eggs. Served on injera flatbread for an authentic experience.

Ground melon seeds simmered with leafy greens, smoked fish, and seasoning cubes in palm oil. Served alongside smooth, handcrafted cassava fufu.

Slow-cooked peanut stew with your choice of chicken or goat, tomatoes, and Ghanaian spices. Served with white rice or boiled yam.

North African poached eggs in a bold, spiced tomato and pepper sauce with harissa, cumin, and fresh herbs. Served with warm pita bread.

Whole tilapia marinated in a chermoula herb paste and grilled to perfection. Served with seasoned rice, sautéed greens, and a citrus salsa.

Ripe plantains fried golden-brown — caramelized, sweet, and soft. The classic companion to any West African main course.

Slow-braised Ethiopian-style collard greens (gomen) with caramelized onions, garlic, and turmeric. Simple, earthy, and soul-satisfying.

Our famous smoky, tomato-based Jollof rice — served as a generous side portion. The pride of West Africa on every plate.

Traditional Ethiopian sourdough flatbread — spongy, tangy, and perfect for scooping stews. Baked fresh in-house from our teff starter.

Tender boiled white yam served with our house pepper sauce — a classic pairing from Nigerian and Ghanaian cooking traditions.

Ghanaian spiced black-eyed pea stew with palm oil and tomatoes. Rich, hearty, and deeply flavorful — served with fried plantains.

Traditional Nigerian hibiscus flower drink — deep ruby red, refreshing with notes of ginger, clove, and citrus. Served chilled over ice.

Sweet-sour tamarind blended with fresh lemon juice and a hint of chili salt. A bold, unexpected drink from East African tradition.

Pure young coconut water — light, hydrating, and naturally sweet. Sourced fresh and served chilled, a staple of coastal African cuisines.

House-brewed ginger beer with lemon, turmeric, and black pepper. Warming and fiery — a great pairing with any of our spiced dishes.

Creamy tiger nut milk drink blended with dates and spices. Nutty, slightly sweet, and incredibly satisfying — a Northern Nigerian classic.

Ceremonial-style Ethiopian coffee — single-origin Yirgacheffe beans, brewed strong and served with sugar and cardamom. The birthplace of coffee.

A feast for two: Jollof rice, Doro Wat, Suya skewers, fried plantains, Kelewele, collard greens, and fresh injera. Our most generous offering.

Rich, aromatic goat or catfish pepper soup — a deeply warming broth loaded with African pepper spices and herbs. Available Saturdays & Sundays.

Slow-braised Moroccan lamb with preserved lemons, olives, saffron, and warm spices. Served over couscous and garnished with toasted almonds.

Fall-off-the-bone braised oxtail in a rich, peppery tomato base. Southern African comfort food at its finest, served with pap (maize porridge).

North African spiced chicken or beef shawarma, thinly sliced and served with warm flatbread, tahini, garlic sauce, pickled vegetables, and fries.

Ethiopian red lentil stew slow-cooked with berbere, ginger, and garlic until thick and deeply spiced. Served on injera with ayib (fresh cheese).