Akwaba Restaurant

Golden fried sweet plantains — the Ivorian street-food classic — with a spicy dip.

Cassava couscous (attiéké) with grilled fish, onions and chili.

Pounded plantain & cassava with a rich palm-nut (graine) meat sauce.

Slow-simmered Ivorian chicken, sealed and shaken in its own juices with peppers, onions and tomato.

Fermented-cassava placali paired with a silky okra (gombo) sauce.

Rich melon-seed stew slow-cooked with tender chicken.

Savoury, traditional West African okra stew.

Lush red palm-nut stew made with dried okra.

Smooth, satisfying peanut stew with deep savoury flavour.

Spicy and built for heat lovers.

Rich, deeply spiced African pepper soup with chicken.

Sun-ripened tomato braise, slow-cooked.

Perfectly seasoned, incredibly tender beef skewers.

Charcoal-grilled beef — smoky and tender.

Crispy fried fish.

Marinated chicken legs and thighs grilled over charcoal.

Charcoal-grilled lamb with bold, smoky flavour.

Grilled red snapper.

Full-sized grilled tilapia.

Grilled tilapia, seasoned and fresh.

Whole fish in a tangy onion-and-lemon yassa sauce.

Smooth cassava fufu for pairing with hearty stews.

Golden fried sweet plantains.

Hand-pounded cassava fufu.

West African jollof rice served with chicken.

West African jollof rice served with fish.

Hearty rice and beans.

Traditional cassava-leaf stew.

Hand pie with a seasoned beef filling and flaky crust.

Krain-krain greens, simmered West African style.

Slow-cooked spinach-leaf stew.

Beetroot juice with passion fruit.

House hibiscus (bissap) juice, by the gallon.

Spicy-sweet fresh ginger juice, by the gallon.

Hibiscus blended with passion fruit.

Fresh passion fruit juice.