Description
This is the most user-friendly of the new spate of Nigerian restaurants, with a menu that takes the guess work out of ordering by pre-matching soup, starch, and meat as numbered items. The dishes, however, are the unreconstructed originals, including a fine spicy goat stew laced with palm oil, a mash of broken rice with a clean and mild flavor, and boiled white African yam made with fresh specimens imported from Ghana and tasting nothing like the American variety. Decorated with bright orange posters advertising a Friday buffet, the facade shines like a beacon on Bay Street.
