Each collection is milled, fermented and finished in-house every morning. Prices in Ghana Cedis, served in stoneware, made to be lingered over.
The house signature. Slow-fermented corn, ground by hand, simmered until silken and finished with a whisper of spice.
Northern millet, toasted before milling, giving a nutty depth that lingers long after the last spoon.
Cold-pressed tiger nut milk folded into warm grain. Creamy, faintly sweet, quietly indulgent.
Golden root and black pepper drawn through a mellow grain base. Warming, restorative, luminous.
The tree of life, powdered and stirred in slowly. Bright, tart, unmistakably West African.
Pressed coconut cream and toasted flakes over a soft grain body. Tropical restraint, never sweet.
Sobolo steeped overnight, folded through millet for a deep rose blush and a clean floral finish.
Four limited compositions a year, released with the harvest. Shea blossom, fonio, roasted groundnut, and one we are not yet ready to name.
The house classic — soft crumb against a fermented, spiced base.
Toasted millet and fried dough, the northern breakfast of memory.
Creamy and savoury, balanced by black-eyed pea fritters.
Golden, warming, and steadied by warm bread.
Tart fruit against caramelised sweetness.
Two soft fats, salt, and restraint.
Floral acidity lifted by slow-baked honey bread.