This week's dishes

West Africa's most celebrated dish — smoky, tomato-based jollof rice paired with crispy chicken wings and sweet fried plantain.

Perfectly seasoned jollof rice with tender white fish fillets and golden fried plantain — a lighter take on a classic.

All the bold, smoky flavour of our classic jollof rice with marinated tofu and caramelised plantain — 100% plant-based.

A nutritious twist on the classic — protein-rich quinoa in place of rice, with crispy chicken wings and sweet plantain.

Light and wholesome — fluffy quinoa with seasoned white fish fillets and golden plantain. A fresh, high-protein option.

Marinated tofu, fluffy quinoa and caramelised plantain — a plant-based powerhouse packed with flavour and protein.

Tender chicken slow-cooked in aromatic Trinidad curry with warming spices and scotch bonnet, served with fluffy white rice and steamed veg.

Hearty chickpeas simmered in a rich Trinidadian curry sauce with aromatic spices, served with white rice and steamed seasonal vegetables.

Boldly seasoned jerk chicken baked to perfection, served with creamy coleslaw and sweet fried plantain. A Caribbean classic.

Smoky, spiced jerk aubergine roasted until tender, served with creamy coleslaw and sweet plantain. Plant-based comfort food at its finest.

Flame-grilled peri peri chicken marinated in African bird's eye chilli, garlic and lemon. Served with roasted sweet potatoes, boiled corn and crispy baby leaf salad.

Crispy peri peri marinated tofu with the same bold, fiery flavours. Served with roasted sweet potatoes, boiled corn and crispy baby leaf salad.

A rich, spicy Nigerian tomato stew (Obe Ata) slow-cooked with smoky turkey, served over fluffy white rice. Deep, complex flavour in every bite.

A bold, deeply flavoured Nigerian green pepper stew with tender beef, served with the distinctive and nutty ofada rice. Not for the faint-hearted!

All the bold, fiery depth of Ayamase — made entirely plant-based with pulled jackfruit in a rich green pepper stew, served with ofada rice.