The Atlantic's whisper echoes in Yoruba soups, where seafood marries earth in harmonious bowls. Our Yam Croquettes draw from smoked catfish essence, a nod to coastal traditions where fish drying preserves bounty. Infused with herb aioli, these crisp bites evoke market mornings in Lagos, where sustainable catches from Badagry sustain families.

Flavor pairings shine: Pair prawns from our Jollof Rice Royale with uziza's citrusy bite uziza, a West African pepper leaf, adds depth without overwhelming. Our Ofe Nsala, an Igbo specialty we fuse lightly, stands apart from Yoruba's ewure (goat) soups it's lighter, yam-thickened, sans palm oil, whispering uziza for subtlety. Differences? Yoruba soups like ewedu are mucilaginous, drawing for swallow ease, while nsala's white broth focuses on fresh fish purity.

Guest post from fisherman Baba Tunde: "The sea gives if we respect it solar drying keeps flavors alive without waste." His catfish stars in our veloutés.

Pre-book our seafood soiree and dive into these waves.