A Celebration of West African Flavours
Starters
Palm Nut Broth with Smoked Fish
150,95
A deeply aromatic West African palm nut soup — slow-extracted, richly coloured, and finished with flakes of smoked fish and a whisper of uziza leaf. Served piping hot with a small portion of boiled yam to ease you into the meal.
Kelewele Skewers with Peanut Dip
295,95
Chunks of ripe plantain seasoned with ginger, cloves, and cayenne, then fried until caramelised and threaded onto skewers. Accompanied by a smooth, lightly spiced groundnut dipping sauce. Sweet heat in every bite.
Grilled Suya Strips
225,95
Thin cuts of well-seasoned beef coated in our house suya spice blend — a mix of ground peanuts, ginger, paprika, and chilli then grilled over high heat for a smoky, crunchy exterior and a tender centre. Served with fresh sliced onions and tomatoes.
Avocado & Prawn Salad
350,95
Chilled king prawns laid over sliced ripe avocado, baby greens, cucumber ribbons, and radish, dressed with a bright citrus and coriander vinaigrette. Clean, light, and made for the appetite that wants a considered start.
Main Dishes
Wediaba House Jollof
205,95
This is not ordinary Jollof. Our recipe draws on a blend of fire-roasted tomatoes, Scotch bonnet, and a layered spice base built over years of refinement. Cooked low and slow in a sealed pot for that unmistakable smoky bottom. Served with your choice of grilled chicken thigh or fried plantain on the side.
Kontomire Stew with Boiled Yam
211,95
Cocoyam leaves gently stewed with smoked herrings, garden eggs, and groundnut paste into a thick, earthy, nourishing sauce that coats every piece of boiled yam it touches. A dish that carries the unmistakable comfort of a Ghanaian home kitchen.
Grilled Whole Sea Bream with Jollof Rice
225,95
A whole sea bream marinated in lemon, garlic, and a blend of West African spices, then charcoal-grilled to order. The skin crisps. The flesh holds its moisture. Served alongside a modest portion of our house Jollof and a fresh tomato-onion salsa.
Groundnut Soup with Fufu
119,95
Our groundnut soup is thick, golden, and built on a base of freshly milled peanuts, tomatoes, and slow-cooked chicken. The fufu is pounded fresh — smooth, elastic, and made to be pulled, dipped, and swallowed the proper way. This one is for the purists.
Oxtail Stew with Steamed Rice
209,95
Oxtail braised for hours in a rich tomato and red wine reduction with onions, thyme, and scotch bonnet until the meat falls clean from the bone. Served over fluffy steamed jasmine rice and finished with a scattering of fresh herbs. Slow, bold, and deeply satisfying.
Fried Tilapia with Chips & Shito
221,95
A whole tilapia seasoned with a dry rub of garlic, ginger, and spices, then deep-fried until the skin is lacquered and the flesh inside stays flaky and sweet. Served with golden hand-cut chips and a generous helping of our house black pepper shito the one people ask to take home.
Desserts
Warm Chin Chin Parfait
85,95
Crushed crunchy chin chin layered with whipped mascarpone cream and a drizzle of warm caramel sauce, finished with a dusting of cinnamon. A nostalgic West African snack reimagined as an elegant dessert. Unexpected. Completely delightful.
Mango & Ginger Sorbet
93,95
Two scoops of house-churned sorbet made from ripe Ghanaian mangoes and fresh ginger root. No cream, no shortcuts — just fruit, spice, and clean natural sweetness. Refreshing without apology
Dark Chocolate & Coconut Tart
45,95
A crisp shortcrust pastry shell filled with a bittersweet dark chocolate ganache and a layer of toasted coconut cream. Set firm, sliced clean, served at room temperature with a side of lightly whipped double cream. Rich but never heavy.
Spiced Bofrot with Dipping Sauce
75,95
Freshly fried Ghanaian bofrot — soft and pillowy on the inside, golden on the outside — dusted with icing sugar and served warm with a pot of dark chocolate and chilli dipping sauce. A street food classic that earns its place at the table.