The Atlantic Table

Spiced fried plantain, ginger, Scotch bonnet, cloves. Ghana's finest street snack.

Steamed black-eyed bean pudding with prawns and herbs. Silky, rich, deeply satisfying.

Warm Nigerian doughnuts, zobo hibiscus dipping sauce.

Black-eyed pea fritters, fresh pepper sauce, house chilli oil.

48-hour groundnut and spice marinade, flame-grilled. Smoky jollof rice, kachumbari salsa, fresh onion. The dish Tushen was built around.

Senegal's national dish. Smoked fish, broken rice, tamarind broth, pickled yeet, roasted tomato concentrate.

Roasted melon seed, leafy greens, assorted meat, crayfish, palm oil. Hand-pounded fufu. Nigeria at its most profound.

Nigerian bitterleaf soup, assorted meat, stockfish, crayfish, palm oil. Hand-pounded fufu. For adventurous palates.

Slow-cooked peanut broth, chicken, caramelised onion, fermented dawadawa, steamed jasmine rice.

Marinated chicken, caramelised onions, Dijon mustard, Scotch bonnet, lemon. Senegal's most beloved comfort dish.

Ivorian chicken sealed in a clay pot with tomato, onion, ginger, spices, no added liquid. Steamed in its own juices. Extraordinary tenderness.

Senegalese peanut and tomato stew, beef short rib slow-braised until falling, steamed rice or fonio. One of the great West African braises.

Smoky long-grain rice slow-cooked in tomato, red pepper, and scotch bonnet until the pot caramelises into the prized party jollof crust. Grilled chicken, fried sweet plantain.

Smoky slow-cooked jollof rice, flame-grilled protein, kachumbari, fresh herbs. The argument-starter.

Cold-pressed hibiscus, house-churned, served clean in chilled ceramic.

Ripe plantain caramelised in palm sugar and butter, cold whipped coconut cream, toasted sesame, ground ginger. Five ingredients, twenty minutes.

Roasted peanut caramel, butter pastry shell, flaked sea salt, dark chocolate glaze. Supermarket ingredients, West African identity, technique doing the rest.

Firm pears poached in dried hibiscus, ginger, and cinnamon syrup, vanilla cream. Deep crimson on the plate.

Coconut milk, fresh ginger, palm sugar. Set overnight. Served with a small pour of warm tamarind caramel at the table.

House chin chin, fried sweet nutmeg dough, around a scoop of vanilla or coconut ice cream. Flour, egg, butter, nutmeg. Something guests will talk about.