Yefunu African Cuisine is where tradition lives and breathes. Drawing from the rich culinary legacy of West Africa, we prepare every dish the way it was meant to be slowly, carefully, and with real love. Our recipes have been shaped by generations of bold flavours, communal kitchens, and the belief that a good meal brings people together. From a casual lunch to a full celebration, Yefunu gives you food that nourishes both body and soul. We are unmistakably African.
This is not ordinary Jollof. Our recipe draws on a blend of fire-roasted tomatoes, Scotch bonnet, and a layered spice base built over years of refinement. Cooked low and slow in a sealed pot for that unmistakable smoky bottom. Served with your choice of grilled chicken thigh or fried plantain on the side.
Kontomire Stew with Boiled Yam
211,95
Cocoyam leaves gently stewed with smoked herrings, garden eggs, and groundnut paste into a thick, earthy, nourishing sauce that coats every piece of boiled yam it touches. A dish that carries the unmistakable comfort of a Ghanaian home kitchen.
Grilled Whole Sea Bream with Jollof Rice
225,95
A whole sea bream marinated in lemon, garlic, and a blend of West African spices, then charcoal-grilled to order. The skin crisps. The flesh holds its moisture. Served alongside a modest portion of our house Jollof and a fresh tomato-onion salsa.
Groundnut Soup with Fufu
119,95
Our groundnut soup is thick, golden, and built on a base of freshly milled peanuts, tomatoes, and slow-cooked chicken. The fufu is pounded fresh — smooth, elastic, and made to be pulled, dipped, and swallowed the proper way. This one is for the purists.
Oxtail Stew with Steamed Rice
209,95
Oxtail braised for hours in a rich tomato and red wine reduction with onions, thyme, and scotch bonnet until the meat falls clean from the bone. Served over fluffy steamed jasmine rice and finished with a scattering of fresh herbs. Slow, bold, and deeply satisfying.
Fried Tilapia with Chips & Shito
221,95
A whole tilapia seasoned with a dry rub of garlic, ginger, and spices, then deep-fried until the skin is lacquered and the flesh inside stays flaky and sweet. Served with golden hand-cut chips and a generous helping of our house black pepper shito the one people ask to take home.
