Toasted Bread / Egg / Tea

Akara & Pap /Custard

Akara are savory, deep-fried fritters or "bean cakes" made from puréed beans. They have a crunchy outer crust and a soft, fluffy interior. It's a common street food and breakfast staple across West Africa and in Brazilian cuisine. The custard served with akara in Nigeria is a warm, creamy pudding often made from a cornmeal or custard powder base. It is typically milky and sweetened, contrasting with the spiciness of the akara.

Boiled Yam & egg sauce

The base of the meal is white yam, a starchy tuber that is a staple food in West Africa. When boiled, the yam becomes soft, tender, and fluffy, with a mild, earthy taste. The egg sauce is a savory, colorful scramble made with a blend of fresh ingredients. Its rich, slightly spicy flavor provides a delicious contrast to the simple boiled yam.

Fried Yam with Egg Sauce

The base of the meal consists of crispy yam sticks or cubes, which have a tender, starchy interior. Unlike its boiled counterpart, fried yam offers a distinct flavor and a crunchy golden-brown exterior. The egg sauce, also known as Nigerian scrambled eggs, is a flavorful and savory accompaniment to the fried yam. The richness of the eggs is enhanced by being cooked in a sauce of tomatoes, onions, and peppers.

Indomie & Scrambled eggs

Indomie is a brand of instant noodles that arrived in Nigeria in the 1980s and quickly became a pantry staple due to its affordability and convenience. Eggs add a protein boost and richness to the noodles, transforming a simple snack into a more complete meal.

Moi-Moi with Pap / Ogi / Custard

Moi-moi is a savory steamed bean pudding made from a paste of blended, peeled beans (often black-eyed peas) mixed with onions, fresh peppers, and spices. The mixture is cooked until it sets into a soft, cake-like consistency. Pap, also known as ogi or akamu in different Nigerian languages, is a soft and creamy porridge made from fermented maize, millet, or sorghum.

Plantains And Fried Eggs

Known as dodo in Nigeria, fried plantains are slices of ripe plantain fried in oil until golden brown and caramelized. The cooking process brings out their natural sweetness and gives them a crispy exterior while remaining soft inside. The egg component complements the sweet plantains with its savory and sometimes spicy taste. A hot cup of tea is the traditional beverage served alongside this dish. It provides a warm, comforting element that ties the meal together.

Afang Soup

Nigerian Afang soup is a delicious dish that

Afang Soup/Fufu

Ayamase Soup

Banga Soup

Banga Soup/Fufu

Bitter leaf Soup

Bitter Leaf Soup/Fufu

Cassava Leaf Soup

Edidangikong Soup

Edikangikong Soup/Fufu

Egusi Soup

Egusi Soup/Fufu

Nsala Soup / White Soup

Nsala Soup/Fufu

Large Cassava Leaf Soup

Okra Soup

Okra Soup/Fufu

Ogbono soup

Ogbonu Soup/Fufu

Oha Soup

Oha Soup/Fufu

Peanut Butter Soup

Peanut Butter Soup/Fufu

Stew

Vegetable Soup

Vegetable Soup/Fufu

Amstel Malta

Juice

Malta India

Pop

Power Malt

Vita Malt Ginger

Water