Four Hungry Onions gathered here to go through the entire menu of West African delights. It’s a pint-sized menu, so fully justified.
The overall quality is sky-high, yet there is one tip I can give you when you show up: The small one-page menu is double-sided. On the flip side are two items: the red red and a groundnut soup with fufu. Do not sleep on the red red. We almost missed it. The texture of the beans, the spiciness and richness of the sauce is exceptional. Accompanying plantains we not too sweet. We vacuumed this up before I could get a photo.
When we told the proprietress we wanted to share, she proposed serving family style. After the groundnut soup (there is better in the area), these dishes hit the table:
A bowl of salmon with rice, kale salad, spinach and egushie suace, and two kinds of shito (hot sauce), red and green. Red is very spicy, green is herbal and vinegary, both on the side:
Next up was the oxtail that comes in its own beefy sauce which has a nice multiplying factor on the oxtail:
And finally chicken which comes out in chunks and somewhat shredded in a tomato gravy with pickled cabbage:
All dishes come with your choice of jollof rice, coconut rice or waakye (rice with black eyed peas). We had all three. I learned that waakye is pronounced ‘wah-chay’, so I can claim it as an educational expense.
For dessert we didn’t say no to fried balls of dough with powedered sugar. We also had homemade sorel to drink. Great depth to this.
Nether the chicken or the tomato gray is the reason to come here, though it is indeed a really nice bowl.
