Taste Africa. Feel at Home.

A iconic West African rice dish cooked in a single pot with a flavorful, smoky tomato, pepper, and onion base.

A rich, savory soup made from ground melon seeds, palm oil, leafy greens, and assorted meats or fish.

Tender potato leaves finely chopped and slow-cooked with red palm oil, peppers, dried fish, and meats.

A popular Liberian street-food comfort dish consisting of soft, sticky white rice served topped with a thick, spicy meat or fish tomato gravy.

A classic Liberian Torborgee stew made using bitter African eggplant (kitiley/garden eggs) instead of beans, cooked with country oil and meats.

A deeply flavorful, highly spiced light broth featured with tender pieces of goat meat and traditional pepper soup herbs.

A signature Liberian stew made from cooked red beans blended with country oil (palm oil), local spices, and traditional soda ash/country potash for a distinct sour, tangy flavor.

Parboiled rice cooked dry with seasonings, served alongside a seasoned, fried or grilled whole fish and hot pepper sauce.

A silky, rich soup extracted from boiled palm nuts, simmered with meats and fish, served over steamed rice.

A fiery, light herbal broth loaded with spicy West African pepper soup spices and meat, served with dough-like cassava or yam fufu.

Sliced okra cooked down in rich red palm oil, resulting in a thick, flavorful, and slightly sticky stew base.