BIRD

our recipe uses stewing hens, or "hard chicken" as nigerian aunties call it. hard chicken is a more flavorful, gamey and lean bird.


BRINE

we brine our birds for 24 hours in a special house yaji. 
yaji is a northern nigerian spice & condiment blend, with false cubeb, dehydrated peanuts.


JACKET

our chicken is lacquered in filo and speckled in gold flecks.
we're kiddin' about the gold flecks.
we thought about it tho, but it's way too pricey


SAUCE

finally, the bird is tossed in a deeply savory, spicy,
palm oil-fried pepper sauce.


SIDES

we have a smattering of nigerian staples:
YAM POTTAGE, JOLLOF RICE, FRIED SWEET PLANTAINS,
EFO RIRO (stewed spinach) --
basically all the things that informed what is southern cuisine.