![]() There’s no elegant way to eat the grilled prawn ‘soup’ (a peppery seafood broth) or the latke-inspired cassava fritters, but that’s what the stack of napkins is for. The menu changes frequently (snacks every week, larger plates depending on what ingredients look good) with a rotation of fiery, no-frills dishes such as bavette steak rubbed with yaji dressing (served with the requisite quarter-tomato as is custom, Rafal explains), and ekuru with pumpkin-seed pestou and Scotch bonnet sauce. Joké’s Nigerian heritage is at the forefront of her home-style cooking, and it’s hugely exciting – if not long overdue – to see a business run by a Black woman flourishing in Brixton’s competitive restaurant scene.
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