Take your time.
This is not the kind of place to bring your middle-American “where are my goddamn mozzarella sticks” mindset. Time and people move slower in hot places, even when transplanted to the other side of the world. So relax, cause it’s gonna be worth it.
From the start, this place feels right. It’s a bare bones kinda joint; a few tables, a back patio, fridges in the dining room, food passed through a tiny window. I’ve eaten in this restaurant a hundred times all over the world – sweating, drinking “hot-country lager”, listening to people talk. Being a foreigner here myself, it’s a bit of continuity from a vagabond life.
Akadi is “West-African” which is about as helpful as “Chinese”. But, she’s hitting the highlights hard:
Fried Cassava – It’s what it says on the tin. The real kicker is the sauce that comes with it. It’s the mild version – apparently there is a hot – because you all are wimps. Seriously, y’all need to strap up cause my inability to get a spice fix that isn’t wings or Indian will eventually become a major sticking point in our relationship.
Okra Stew – West African surf and turf. They were out of goat the night we were in, but subbing lamb was definitely the right way to go. Fishy, oily, and slimy in all the right ways. Just needed a bit more heat. I’m going to bitch about this a bunch, but I want to make it clear: this isn’t her fault. Y’all just won’t buy it if it’s spiced like it is back in the old country.
Cassava Leaf Stew – This one was totally new to me. The nearest cognate I can come up is spinach, but with an earthier undertone. This one came with lamb as well, since goat. As an aside, does anyone have a goat supply guy? I have needs.
Jollof Rice – It’s not a fucking side; it’s the reason we came. Rice cooked in a tomato based sauce with spices. As with many simple things, this is absurdly good. It’s like a couple of bucks extra, but if you don’t get it there’s basically no point to you. At all.
Go grab a Tusker and slow down. Cause it’s gonna be all right.