Dishes from ten food cultures
From Lagos to Seoul, these are the dishes we love to cook. Read about each one, choose what suits your table, then call us to order for collection or delivery.
Jump to: Nigeria and West Africa · Italy · Japan · India · Mexico · Lebanon and the Levant · China · Thailand · Ethiopia · Korea
Nigeria and West Africa
West African cooking is bold, generous and built on layers of flavor: tomatoes, peppers, onions, ground seeds, smoky grills and slow-cooked sauces. Meals are social and portions are made to share. Starchy staples such as rice, yam and cassava dough carry rich soups and stews.
Jollof rice
Long-grain rice simmered in a sauce of tomato, pepper and onion until every grain is coated and tinged with smoky flavor. Served with chicken, beef or fish and fried plantain. Debates over whose version is best are part of the fun.
Egusi soup with pounded yam
A thick, savory soup of ground melon seeds, leafy greens and palm oil, with meat or fish. The smooth, stretchy pounded yam is torn off by hand and used to scoop up the soup.
Suya
Thin strips of beef or chicken coated in a dry rub of ground peanuts, ginger and chili, grilled over fire and served with raw onions and tomatoes. Smoky, nutty and hot.
Italy
Italian cooking shows that great food can be simple: a few excellent ingredients, treated with respect. Each region has its own pasta shapes, cheeses and traditions, and meals are paced to be enjoyed with company.
Margherita pizza
A thin, soft crust topped with crushed tomato, fresh mozzarella and basil, baked at high heat. Light, bright and a favorite with children and adults.
Risotto alla Milanese
Creamy rice cooked slowly with broth and saffron, stirred until it becomes silky yet still has a slight bite. A classic from northern Italy that is often served with braised meat.
Spaghetti alla carbonara
Spaghetti tossed with egg, hard cheese, black pepper and cured pork. The heat of the pasta turns the egg and cheese into a glossy sauce, with no cream needed.
Japan
Japanese cuisine values freshness, seasonality and balance. Presentation is careful, flavors are often subtle, and individual ingredients are allowed to speak. From delicate raw fish to deep, long-simmered broths, the range is wider than many expect.
Sushi and sashimi
Slices of fresh raw fish, with or without lightly vinegared rice, served with soy sauce, wasabi and pickled ginger. A clean, delicate flavor best enjoyed soon after it is prepared.
Tonkotsu ramen
Wheat noodles in a milky pork bone broth that has been simmered for hours, topped with sliced pork, a soft egg, scallions and seaweed. Deeply warming and rich.
Vegetable tempura
Seasonal vegetables dipped in a light batter and fried until crisp, served with a dipping sauce. The coating should be airy and lacy rather than heavy.
India
Indian food is a collection of regional cuisines, from the creamy curries of the north to the coconut and tamarind dishes of the south. Spices are layered with care, with whole spices toasted in oil, then ground spices, then fresh herbs at the end.
Chicken biryani
Fragrant basmati rice layered with marinated chicken, saffron, fried onions and herbs, then sealed and cooked slowly. Served with cooling yogurt raita.
Dal tadka
Yellow lentils cooked until soft, finished with a sizzling tempering of cumin, garlic and chili in ghee or oil. Comforting, protein-rich and wonderful with rice or flatbread.
Palak paneer
Cubes of soft fresh cheese in a smooth spinach sauce seasoned with garlic, ginger and gentle spices. Creamy but fresh-tasting, with plenty of greens.
Mexico
Mexican cuisine is built on corn, beans, chilies and fresh herbs, with ancient roots and regional variety. Salsas, citrus and toasted chilies bring brightness and depth, and a meal is often assembled at the table to taste.
Tacos al pastor
Pork marinated in dried chilies, spices and pineapple, shaved from a spit onto small corn tortillas with onion, cilantro and lime.
Chilaquiles verdes
Crisp tortilla pieces simmered in a tangy green tomatillo salsa, topped with crumbled cheese, onion and cream. A beloved breakfast, delicious at any hour.
Pozole rojo
A festive stew of hominy, tender pork and red chili broth, served with shredded cabbage, radish, oregano and lime so that you can season each bowl.
Lebanon and the Levant
Levantine food is about sharing: a table filled with small dishes, warm bread and fresh herbs. Olive oil, lemon, garlic, sesame and grains create flavors that are bright, comforting and often naturally vegetarian.
Hummus with warm pita
A smooth purée of chickpeas, tahini, lemon and garlic, finished with olive oil and served with soft bread. Creamy and rich without being heavy.
Falafel
Fritters of ground chickpeas and herbs, crisp outside and green and tender inside. Eaten with tahini sauce, pickles and salad in flatbread.
Chicken shawarma
Marinated chicken roasted on a spit, sliced thin and wrapped with garlic sauce, pickles and salad in warm flatbread.
China
Chinese cooking spans eight great regional traditions, from the delicate steamed dishes of Canton to the fiery, numbing flavors of Sichuan. Balance of taste, texture and temperature is central, and dishes are meant to be shared with rice.
Pork and chive dumplings
Thin wrappers filled with juicy pork and fragrant garlic chives, steamed or pan-fried and served with vinegar and chili oil for dipping.
Kung Pao chicken
Diced chicken stir-fried with dried chilies, peanuts and a sweet, tangy, savory sauce. The dish is a Sichuan classic with a pleasing, lingering heat.
Mapo tofu
Silky tofu in a vivid red sauce flavored with fermented bean paste, chili and Sichuan pepper, which adds a tingling sensation. Best over steamed rice.
Thailand
Thai cooking aims for a balance of sweet, sour, salty, spicy and sometimes bitter in a single dish. Fresh herbs such as lemongrass, galangal, basil and kaffir lime leaf give it a bright, fragrant character.
Pad Thai
Stir-fried rice noodles with egg, tofu or shrimp, bean sprouts and peanuts in a sweet, sour and salty tamarind sauce, finished with lime.
Green curry
A fragrant curry of green chilies, coconut milk, Thai basil and vegetables with chicken, beef or tofu. Creamy, aromatic and hot, usually eaten with jasmine rice.
Tom yum soup
A hot and sour soup with lemongrass, galangal, lime leaf, mushrooms and shrimp. Clear, sharp and invigorating, and a favorite on cold or rainy days.
Ethiopia
Ethiopian meals are communal. Stews, called wat, are arranged on a large platter lined with injera, a spongy, slightly sour flatbread made from teff. Diners tear injera by hand and use it to scoop the food, and sharing is a sign of friendship.
Doro wat
A slow-cooked chicken stew in a deep red sauce of onions and berbere spice blend, traditionally served with a hard-boiled egg. Rich, complex and warming.
Misir wat
Red lentils simmered with berbere, garlic and onions until thick and flavorful. A staple of fasting days, it is naturally vegan and protein-rich.
Shiro
A comforting stew of ground chickpeas or broad beans with onion, garlic and gentle spice. Smooth, savory and popular with people who prefer less heat.
Korea
Korean food is built on fermentation, grilling and a table of side dishes, called banchan. Gochujang chili paste, sesame, garlic and kimchi create bold, savory flavors, and many meals are served with rice and a bubbling stew.
Bibimbap
A bowl of rice topped with sautéed vegetables, a fried egg and optionally beef, with gochujang on the side. You mix it all together before eating. Colorful and balanced.
Kimchi jjigae
A hearty stew of aged kimchi, tofu and pork simmered until the broth is tangy, spicy and deeply savory. A comfort dish served bubbling hot.
Korean fried chicken
Chicken fried twice for an exceptionally crisp crust, then glazed with a sweet and spicy sauce or served plain with salt. Best eaten quickly while it is still crunchy.
Allergies and dietary notes
The labels on this page describe how each dish is usually made. They are a guide, not a guarantee, because recipes vary. A dish marked vegetarian may be cooked with butter, ghee, fish sauce or meat stock in some versions, and many sauces contain nuts, soy, gluten, dairy or shellfish.
- Tell us about allergies when you order, and say clearly that it is an allergy rather than a preference.
- Ask about shared cooking surfaces and fryers if cross-contact matters to you.
- Ask for sauces on the side if you want to control salt, sugar or spice.
Keeping food at its best on the way home
| Food type | What helps it travel | At home |
|---|---|---|
| Rice, biryani and grain dishes | Packed hot in a vented container | Fluff with a fork and reheat gently |
| Soups, stews and curries | Leak-resistant, tightly sealed containers | Reheat on the stove; add fresh herbs or lemon |
| Grilled meats and suya | Sauces and spice mixes packed separately | Warm briefly in a hot pan or oven |
| Noodles and ramen | Broth and noodles packed apart where possible | Combine just before eating |
| Crisp or fried food | A vented box so steam can escape | Re-crisp in an oven or hot pan |
| Salads and cold sides | Separate containers, dressing on the side | Dress at the last minute |
For more on eating well when you order in, read our guide to healthy eating at restaurants.
Questions readers ask
Is every dish on this page available today?
Not necessarily. This page shows the range of dishes we cook, and availability depends on ingredients and the kitchen's plans. Call +234 913 505 1194 to check.
Can I order dishes from different cuisines together?
Yes, and we encourage it. Different dishes balance each other in flavor and heat.
Can you make a dish milder?
In most cases. Tell us when you order and we will explain what can be adjusted.
How long will my order take?
It depends on the dishes, how busy we are and, for delivery, the distance. We give you an estimate when you call.