Spices are the heartbeat of Yoruba cuisine, pulsing with history and heat that awaken the senses. At Ilé Onjẹ́, we alchemize these elements into elevated forms, like our Asun Terrine with Ata Dindin Glaze—a refined take on the spicy roasted goat beloved by the Ondo people. Traditionally grilled over open flames for that smoky depth, asun embodies communal joy, often starring at Lagos weddings with its bold, peppery punch. We press it into a terrine, glazing with silky chili reduction, honoring its roots while whispering luxury.

Our chef's technique unfolds in three steps: First, marinate goat in a blend of ginger, garlic, and suya spice—drawing from Yoruba lore where spices ward off ills and ignite flavor. Slow-roast for tenderness, then sauté in ata dindin (a pepper sauce that's Yoruba's fiery signature). Pro tip: Balance heat with a dash of palm honey at home. Our spice profile chart breaks it down: Ata dindin for fruity scorch, suya for nutty earthiness—contrasts that define dishes like Jollof Rice Royale.

Cultural lore weaves through: In Yoruba feasts, food like this carries "seven spirits," evoking profound satisfaction. We nod to this in our Eko & Moin-Moin Duo, layering corn pudding with bean mousse—moin-moin's steamed heritage elevated with tomato-pepper coulis.

For a home twist, try our adapted Eko & Moin-Moin: Blend beans with onions, wrap in leaves, steam 40 minutes.