African Food in Los Angeles

Tender boiled yam served with scrambled egg and vegetable sauce.

Scrambled eggs simmered with tomatoes, peppers, and onions.

Vegetable fried rice with golden plantains and your protein choice.

Brown honey beans and fried ripe plantains come with protein.

Chopped spinach simmers in a savory tomato and pepper stew.

Ground melon seed soup simmers with fish and leafy greens.

Goat and plantains simmer in a fragrant, spicy pepper broth.

Steamed rice, tomato stew, fried plantains, and chosen protein.

Sun-dried African peppers bring bold heat to soups, stews, and sauces.

A liter of rich red palm oil for cooking African dishes.

West African soup spice blends ginger, uda, and pepper.

Tender African yams are boiled until soft.

Smoky tomato-pepper rice, fried plantains, and beef, chicken, fish, or goat.

Half trays of Jollof rice, fried plantains, and chosen protein serve 8–10.

Three full trays serve 15–20, with Jollof rice, plantains, and protein.

Long-grain rice simmered in tomato, pepper, and spices.

Smooth, stretchy cassava dough for scooping up soups and stews.

Choose fufu, soup, and protein for a Nigerian comfort meal.

Smooth, elastic dough made from green plantain flour.

Smooth, stretchy dough made from yam is served as a swallow.

Thinly sliced beef grilled with peanut, ginger, and chili spices.

Golden fried dough bites are fluffy inside with crisp edges.

Ripe plantain slices are lightly fried into sweet, crisp chips.

Smoky grilled goat is sautéed with fiery pepper and onion.