T Unice African Restaurant & Lounge

Chicken gizzards sauteed in a spicy pepper and onion sauce. The texture is firm and chewy with a savory heat. Typically served as a finger food or appetizer.

Spicy roasted goat meat chopped into bite-sized pieces and sauteed with onions and hot peppers. Smoky, savory, and packs a fiery kick. A popular Nigerian delicacy.

Thinly sliced beef marinated in a spicy peanut-based spice blend and grilled over an open flame. Smoky, nutty, and spicy. Often served with sliced onions and tomatoes.

Grilled chicken coated in traditional suya spice made from peanuts, ginger, and chilies. It has a smoky flavor with a spicy, nutty crust.

Large land snails cooked in a rich, spicy pepper sauce with onions. The snails have a distinctive crunchy and chewy texture. A savory and spicy treat.

Classic Jollof rice mixed with spicy chopped goat meat (Asun). Combines the savory tomato flavor of the rice with the smoky heat of the meat.

A traditional soup made with tender Oha leaves and thickened with cocoyam paste. It has a distinct herbal flavor and savory taste. Best eaten with a 'swallow' like fufu.

A rich, thick soup made from ground melon seeds and leafy vegetables. It has a nutty, savory flavor and a unique curdled texture. A staple Nigerian dish.

Okra soup prepared with palm oil and traditional spices, without a tomato base. It has a viscous, slippery texture known as 'draw'. Savory and hearty.

A version of okra soup loaded with various fresh seafood like fish, shrimp, and crabs. Slimy in texture with a rich oceanic flavor.

A soup primarily made with leafy greens in a savory stock, often enriched with meat or fish. Rich in vitamins and deep in flavor.

A hearty soup made with washed bitter leaves, which impart a mild, sophisticated bitterness. Cooked with cocoyam and assorted meats or fish.

A 'draw' soup made from ground African mango seeds. It has a thick, mucilaginous consistency and a deep, earthy flavor. Typically eaten with fufu.

Rice stewed in a flavorful base of tomatoes, onions, and red peppers. A West African staple with a vibrant reddish color and savory, slightly spicy taste.

Rice stir-fried with mixed vegetables like carrots, peas, and corn, seasoned with curry and thyme. A savory and colorful dish.

A rustic version of Jollof rice cooked with palm oil and fermented locust beans (Iru). It has a distinct traditional, smoky, and earthy flavor.

A hearty combination platter featuring white rice, beans, and spaghetti served with a rich tomato stew. A filling meal with multiple textures.

Spaghetti pasta cooked directly in a rich Jollof tomato and pepper sauce instead of water. The pasta absorbs the savory and spicy flavors of the stew.

Beans cooked into a soft porridge with palm oil and spices, served with sweet plantains. A savory, sweet, and comforting dish.

Chunks of goat meat seasoned and deep-fried until browned. Chewy, rich, and intensely flavorful.

Slices of ripe plantain fried in oil until golden brown. They are soft on the inside, slightly crisp on the edges, and naturally sweet.

Turkey wings that have been cured and smoked. They offer a firm texture and a strong, savory, smoky flavor.

A light, spicy broth made with fresh catfish and aromatic local spices. It is hot and savory, often enjoyed as a comfort food.

A spicy, aromatic broth containing tender pieces of goat meat. Flavored with traditional herbs and peppers, it provides a warming kick.