Every plate tells
a Windhoek story.

Iconic one-pot tomato and pepper rice slow-cooked to perfection with smoked paprika and thyme, topped with spicy suya-grilled chicken thighs and fried plantain.

Senegalese peanut stew with tender lamb shank, sweet potato, carrots and aromatics, simmered in a rich spiced groundnut sauce. Served with fluffy white rice.

Nigerian classic — velvety melon seed soup with spinach, smoked fish and goat meat, paired with smooth pounded yam for dipping.

Sorghum leaf-stained rice and black-eyed peas with shito pepper sauce, fried fish, hard-boiled egg, gari and ripe fried plantain.

Northern Nigerian street classic — thin-cut beef skewers coated in kuli-kuli peanut spice, chargrilled and served with fresh tomato, onion and extra yaji spice.

Crispy deep-fried black-eyed pea fritters seasoned with scotch bonnet, onion and bell pepper. Served with spicy tomato dipping sauce.

Warm deep-fried dough balls dusted in cinnamon sugar alongside crunchy fried chin-chin pastries, served with salted caramel and chocolate dips.