Stews & Soups
Goat Meat Stew
Goat meat cooked slowly in a Nigerian-style stew. Hearty and well suited to rice, yam, or swallow.
Mixed beef cuts simmered in a seasoned stew. A fuller option with varied textures in every serving.
Assorted beef stew brings several cuts of beef together in one pot for a mix of textures, cooked in a Nigerian tomato-and-pepper stew. It is served with rice or yam.
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.