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beef_suya_stick

4 sticks of Suya

Chef Description :

I am a Ghanian chef who specializes in west african and continental dishes.I have been company in the Bronx for 10 years.My cooking is inspired by a fusion of different dishes from all over the world.My 2 favorite ingredients are ginger and garlic.I also specialized in making shito a special sauce from Ghana that can be paired with all types of dishes

Food Description:

Food Description: Angus beef marinated in peanut powder,cayenne pepper and african spices,grilled on an outdoor charcoal grill

Availability :

h

Price Per Person : $15.50
african_salad2edit

African Salad

Chef Description :

I am a Ghanian chef who specializes in west african and continental dishes.I have been company in the Bronx for 10 years.My cooking is inspired by a fusion of different dishes from all over the world.My 2 favorite ingredients are ginger and garlic.I also specialized in making shito a special sauce from Ghana that can be paired with all types of dishes

Food Description:

Leafy lettuce,grilled chicken,cucumber,carrots,pasta ,boiled eggs,tomatoes and onions with Mustard ,vinegar and olive oil dressing

Availability :

h

Price Per Person : $15.50
Banga_Soup

Banga soup and choice of flour and meats

Chef Description :

Ruth Buka Buka: a Hausa word meaning a simple roadside joint, with good food and no pretensions, embodies and represents the soul and foundation on which Ruth Buka was founded. Ruth Buka is simply focused on delicious and authentic West African cuisines. At Ruth Buka, our traditional West African cuisines are made the old-fashion way, with specialty spices, seasoning and key ingredients imported directly from various West African countries. Our selected menu offers the best in highly nutritious and flavorful meals. Come and treat your taste buds to our authentic delicious meals from the root!

Food Description:

Banga, also known as Oghwo amiedi in Urhobo language and izuwo ibiedi in Isoko language, is a type of palm fruit soup from Southern the Niger Delta Nigeria particularly the Urhobo ethnic group. This cuisine is quite different from "Ofe Aku" which is a variant found in Igbo culture. The Binis have a soup from palm fruits similar to "Ofe Aku" in ingredients and manner of preparation. Banga Soup is flavored with Beletete, aidan fruit, rohojie, Banga spice leaves called Obenetietien) (scent, or bitter, leaves can be substituted),a stick of oburunbebe, finely chopped onion, ground crayfish, chili pepper or scotch bonnet, and salt.[1] The soup is sometimes eaten with a cocoyam (taro) pudding called kwacoco. Banga Soup is mostly prepared using fresh catfish (fresh fish Banga soup) dried/smoked fish or meat. The soup can also make a wonderfully delicious dish when made with the addition of Okra {vegetable} and best served with eba/ garri. However Banga soup is ceremonially and most preferably eaten with a yellow thick starchy paste from cassava starch called "Usi" by the Urhobos as well as their Isoko and Okpe kinsmen. Non Urhobos prefer using Eba because eating "Oghwo" with "Usi" is an indigenous craft(cutting starch with the fingers requires learning; unlike for eba).

Availability :

h

Price Per Person : $13.55
Beans_and_Fried_Plantainedit

Beans, Fried Plantain with Choice of Meat

Chef Description :

Mr Segun is a Nigerian American Chef and Alumni of International Culinary Institute. He is a legend in making western African dishes and with a mix of western flavor in his dishes. Food is prepared from a USDA approved kitchen. His hubbies includes playing soccer and basket ball.

Availability :

h

Price Per Person : $15.65
Beef_Bourguignon2

Beef Bourguignon

Chef Description :

Chef Florence, owner of Yeye Asa, is a season and certified chef. A graduate of Institute of Culinary education. Her style of cooking focuses on health conscious, less oil, less salt, fresh herbs and natural flavoring that can be customized to your individual taste. Her hobby includes dancing and singing.

Food Description:

Beef bourguignon US /ˌbiːf ˌbʊərɡᵻnˈjɔːn/ or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe. African people of french countries enjoy the dish

Availability :

h

suya_fried potatoes_and shrimp

Beef Suya, fried Potatoes, shrimp

Chef Description :

Mr Segun is a Nigerian American Chef and Alumni of International Culinary Institute. He is a legend in making western African dishes and with a mix of western flavor in his dishes. Food is prepared from a USDA approved kitchen. His hubbies includes playing soccer and basket ball.

Availability :

h

Price Per Person : $15.50
biltong2

Biltong – SA – Allow 48hrs for delivery

Chef Description :

Warren Pala is a professional chef and a food innovator from South Africa who relies on his pallet to guide him to the perfect food. Food is prepared in a USDA-Certified plant in Keansburg NJ producing about 10000 pounds of meat per year. He is a friendly fellow and put passion in service and his food preparation ethics.

Food Description:

Biltong is a delicious cured meat with its origins in Southern Africa.

Availability :

h

Price Per Person : $26.99
bitter_leaf_soup

Bitter Leaf soup and choice of flour and meats

Chef Description :

Ruth Buka Buka: a Hausa word meaning a simple roadside joint, with good food and no pretensions, embodies and represents the soul and foundation on which Ruth Buka was founded. Ruth Buka is simply focused on delicious and authentic West African cuisines. At Ruth Buka, our traditional West African cuisines are made the old-fashion way, with specialty spices, seasoning and key ingredients imported directly from various West African countries. Our selected menu offers the best in highly nutritious and flavorful meals. Come and treat your taste buds to our authentic delicious meals from the root!

Food Description:

Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria. The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. This is achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off. One will be deemed a bad cook if his/her Bitterleaf soup tastes bitter! Ingredients Washed and squeezed bitterleaf - A handful 10 small corms Cocoyam 3 cooking spoons Red Palm Oil Assorted Beef: Includes best cut, shaki (cow tripe) Assorted Fish: Dry Fish and Stock Fish Pepper, salt and ground crayfish (to taste) 3 stock cubes 1 teaspoon Ogiri Igbo (traditional seasoning) - See more at: http://www.allnigerianrecipes.com/soups/bitterleaf-soup.html#sthash.YwQbNeoR.dpuf

Availability :

h

Price Per Person : $16.99
Black_Rice_Fried_rice_sea_food_pocketsedit

Black Rice w Sea Food Pockets

Chef Description :

Mr Segun is a Nigerian American Chef and Alumni of International Culinary Institute. He is a legend in making western African dishes and with a mix of western flavor in his dishes. Food is prepared from a USDA approved kitchen. His hubbies includes playing soccer and basket ball.

Availability :

h

Price Per Person : $15.75