A menu with a memory.
Every dish on this tour carries a story: of Lagos street corners, Delta kitchens and the Peckham families who brought those flavours to London. Here is what tends to land on the table.
The dishes that do the talking.
Small plates, big characters.
Akara
Bean fritters whisked light and fried crisp, eaten hot from the paper. In Lagos they are breakfast; on this tour they are your opening act, paired with cocktail sampling.
Suya
Thin-cut skewers rubbed in yaji spice and grilled over flame by Chef Kolawole Ajayi. Smoky, peppery and the dish guests most often go back for.
Chin chin cheesecake
A Peckham invention: crunchy chin chin folded into a proper cheesecake, served alongside banoffee pie at the sweet end of the afternoon.
Pressed, poured and brewed in Peckham.
Nigerian-inspired cocktails to open, fresh sugarcane juice pressed by Pure Cane mid-route, coconut water straight from the shell, and a closing glass of Nigerian craft beer at Eko Brewery.
Every alcoholic option has an alcohol-free partner, so nobody toasts with an empty hand.
See where each drink fitsCooked by the people behind the flavours.
These are independent Peckham businesses, credited by name and visited with their blessing.
Chef Kolawole Ajayi
The suya master. Spice blends built from memory and a grill that does not get a day off.
Pure Cane
Sugarcane juice pressed fresh to order, the way it is served on streets across West Africa.
Delta Tavern & Eko Brewery
Banga soup done properly at Delta Tavern, and Nigerian craft beer brewed with pride at Eko Brewery.
Dishes rotate. Appetite required.
Menus shift with the seasons and the makers, which is half the joy. Whatever the line-up, you will not leave hungry.