Rice & Classics
Rice and Beans
Rice and beans cooked together for a simple, filling meal. Wholesome and easy to pair with stew or meat.
Nigerian jollof rice cooked in a seasoned tomato base. Full of colour and suited to meats, fish, or plantain.
Jollof rice is the celebrated West African one-pot rice dish, cooked in a tomato-and-pepper base until every grain is richly coloured and flavoured. It is the centrepiece of Nigerian parties and Sunday meals, usually served with chicken, beef, fish or plantain.
Cooked in small batches, then sealed and frozen the same day. Full pans come in catering-size containers and half pans as single portions. Both are labelled with the dish and the date we cooked it.
It arrives frozen. Keep it in the freezer until the day you want it, then move it to the fridge the night before. Sealed, it holds for up to a month.
Thaw overnight in the fridge, then cover with foil and give it 20–25 minutes in the oven at 350°F. In a hurry, microwave in portions with a splash of water and stir halfway.
Some dishes are made with crayfish, shrimp and palm oil. Tell us in your order notes if anyone eating has an allergy.