Flavours of Jamaica, Africa & India – 100% Halal
Serving authentic and flavour-packed dishes from Jamaican, West African, and Indian cuisines. Founded with a passion for good food and cultural pride, we’re more than just a place to eat — we’re a celebration of heritage, community, and flavour.
Explore the rich heritage and vibrant stories behind some of our most loved dishes, bringing you flavours with meaning from across Jamaica, Africa, and India.
Jerk chicken isn’t just a meal — it’s a celebration of Jamaica’s heritage and resistance. The cooking method originated with the Maroons, escaped enslaved Africans who developed underground techniques to smoke and season meat using local spices and pimento wood. Today, jerk represents Jamaican pride, boldness, and independence — a flavour as fiery as its roots.
Ackee & Saltfish is more than just a meal — it’s the heart of Jamaican identity. Often served on Sundays and special occasions, this savoury blend of salted cod and creamy ackee fruit symbolises resilience and creativity. Brought to Jamaica during the transatlantic trade era, ackee was transformed into a national treasure through local ingenuity and island spice.
A dish that unites (and divides!) West Africa — jollof rice is a tomato-based rice dish that’s at the centre of every celebration from Lagos to Accra. Whether it’s a wedding, naming ceremony, or weekend feast, jollof is always on the table. Countries argue over who makes it best, but everyone agrees: it’s a flavour-packed symbol of African joy and community.
Suya is Nigeria’s answer to kebabs — skewered grilled beef, chicken, or lamb coated in a spicy peanut-based rub. Sold on street corners, in markets, and at night-time hangouts, suya is more than a snack — it’s a social experience. It reflects Northern Nigeria’s Hausa influence and brings people together over fire, spice, and community.
Originating in Delhi, butter chicken (murgh makhani) is one of India’s most famous global dishes. Created by accident in the 1950s to prevent leftover tandoori chicken from drying out, its creamy tomato-based sauce became an instant hit. It’s now a symbol of India’s rich culinary history and its ability to adapt, blend, and evolve.
Slow-cooked cassava leaves are beloved across Sierra Leone and parts of Liberia. Prepared with palm oil, meats, or fish, this dish reflects the importance of local, farm-grown ingredients and long cooking traditions passed down through generations. It’s a symbol of hospitality and is often served to honour guests or mark community events.
Discover the rich heritage behind every bite
Brown stew fish is a traditional Jamaican dish typically made with whole snapper, fried and then simmered in a rich brown gravy with vegetables and herbs. It’s a Sunday favourite and is deeply connected to coastal living, fishing communities, and family traditions. It’s the kind of meal that brings people home — even from far away.
Made from pounded cassava, yam, or plantain, fufu is a staple across West Africa. But it’s more than food — it’s a ritual. Eaten by hand, fufu is used to scoop soups and stews, turning every meal into a communal experience. It encourages connection, tradition, and respect for family customs. No cutlery required — just culture.
A staple across Nigeria and Ghana, egusi soup is made from ground melon seeds, leafy greens, and seasoned meats. Rich, thick, and often eaten with fufu (a dough-like side made from cassava or yam), it represents family, tradition, and celebration. Egusi is served at weddings, naming ceremonies, and festive gatherings — it’s comfort food that ties generations together.
