Cooked today.
Gone by tonight.

Tomato, garden egg and scotch bonnet broth, simmered for hours over goat on the bone. Bright, clear, deeply warming.

Roasted peanut paste cooked low with tomato and pepper until velvety. Free-range chicken, slow-braised.

Fresh palm fruit, pounded and strained, with assorted meats, smoked mackerel and garden egg. Rich and earthy.

Fresh okro, palm oil and blue crab with wele and smoked fish. Served with banku.

Cocoyam leaves, egusi and palm oil, with boiled yam and ripe plantain. An honest, quietly brilliant plate.

Smoky, party-style jollof cooked down in a rich tomato base. Charred chicken thigh, house shito, fresh salad.

Rice and black-eyed beans with sorghum leaf, gari, talia, egg, wele, stew and shito. Breakfast of champions.

Hand-shaped rice balls served in groundnut soup with goat or chicken. A Sunday table favourite.

Whole tilapia, scored and grilled over charcoal, with fresh pepper, onion and tomato. Eaten with the hands.

Fermented corn dough steamed in husks, with crisp fried fish, shito and raw ground pepper.

Black-eyed beans stewed in red palm oil, with sweet fried plantain and gari.

Ripe plantain cubes tossed in ginger, chilli and cloves, then fried crisp.

Charcoal-grilled beef skewers in suya spice with onion and tomato.

Ripe plantain, fried golden. Simple and essential.

Our black pepper sauce of dried fish, prawn and chilli, slow-fried for hours. Keeps for months, if you let it.

Chilled hibiscus with ginger, pineapple skin and cloves.

Caramelised corn drink: sweet, toasty and refreshing.

Warm Ghanaian doughnuts, nutmeg-scented, dusted with sugar.