Coast & Clay

Party-style jollof, slow-cooked and smoky, with grilled chicken and fried plantain.

Whole tilapia in shito and citrus, charcoal-grilled with banku and garden egg stew.

Handpounded fufu in a clear tomato and pepper broth with goat meat or mushroom.

Slow-cooked rice and beans with wele, spaghetti, gari, shito and boiled egg.

Cocoyam leaves in a rich palm-nut base with boiled yam and eggs.

Spiced rack of lamb, slow-roasted, with coconut rice and roasted okra.

Pan-seared salmon with lemon butter sauce, steamed vegetables and seasoned rice.

Pan-fried chicken breast in a lemon-caper sauce, served with buttered pasta.

Tender sirloin cooked to order with crispy fries and peppercorn sauce.

Creamy arborio rice with mixed mushrooms, white wine and fresh herbs.

Triple-stacked toasted bread with chicken, lettuce, tomato and mayo. Served with fries.

Penne in a spiced tomato sauce with garlic, olive oil and fresh basil.

House hibiscus water, fresh ginger and lime zest — lightly sparkling.

Served chilled, straight from the shell, with a wedge of lime.

Fresh lemon, passion fruit pulp, mint and a touch of honey over ice.

Fermented corn drink, sweet and lightly tangy — a beloved Ghanaian classic.