The house magazine

Recipes & Journal

Recipes, ingredient stories, traditions and news. Contemporary African cooking told from our stoves.

The real Jollof Rice

The jollof wars rage between Nigeria and Ghana. Here's our version — wood-fired, with crushed tomato and bush spices.

Roasted peanut, ginger, chilli, stock cube. The spice blend that turns a simple skewer into cult street food.

Far more than a roadside eatery: the chop bar is the social heart of West African towns. A short history of an institution.