The Full Menu

Wood-smoked party jollof, blackened gulf shrimp, charred okra, fried plantain, suya crumb.

Louisiana crawfish in a Senegalese peanut-tomato stew over jasmine rice. Soulful and silky.

Toasted French bread, Cajun andouille rubbed in yaji spice, pickled red onion, scotch-bonnet remoulade.

Smoky jambalaya with West African red palm oil, smoked turkey, holy trinity, dried crayfish.

Dark roux gumbo built with egusi seeds, collards, andouille, and Gulf shrimp. Roots run deep.

Tender beef ribeye dusted in our toasted yaji rub, grilled hot, served with onions, tomato, lime.

Coconut-stewed black-eyed peas, fried plantain, sautéed greens, scotch-bonnet pepper sauce.

Whole okra blistered over wood, finished with palm oil and sea salt.

Crispy Creole rice fritters, dusted with cane sugar and cinnamon. A NOLA secret.

Single scoop of our smoke-kissed jollof rice, scallions, fried onions.

Caramelized sweet plantain, sea salt, lime.

Crispy fries tossed in suya yaji and Cajun seasoning.

Six pillowy West African puff-puff dough balls + three NOLA calas, dusted with sugar, drizzled honey.

NOLA beignets meet Beninois akara — light, hot, cloud-soft.

Bread pudding with coconut cream, cane syrup, candied ginger.

Cold-brewed hibiscus, ginger, pineapple, mint.

Creamy West African tigernut milk, vanilla bean, cinnamon.

Strong sweet tea steeped with bay leaf and lemon.

Sparkling palm wine, lime, hibiscus syrup. 21+