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26/08/2020
•A B U L A•
Four components. All pretty good, but 💯 when they’re eaten together. Abula is a combination of gbegiri (bean stew), ewedu (jute leaf soup), buka stew (palm oil pepper stew) and amala (yam swallow). I’ve wanted to try this for ages, but I’m not a fan of abula so always put it to one side. But then I had an idea!
I’ve been reading a lot about healthy alternatives to traditional swallows, made with vegetables like carrots, cabbage and aubergine. So when I spotted a pack of beetroot in the back of the fridge my mind was set. So say hi to my beetroot “amala”! The sweetness from the beetroot was really refreshing, it had the perfect starchy texture and it really made this dish a winner for me. That and the shaki (tripe) which I’ve been craving!
If colour and flavour are what you’re looking for, this is the one for you. How pretty is she?!
23/08/2020
•B R E A K F A S T•
Fried yam, plantain, scrambled eggs, ata dindin pepper sauce 🤤
17/08/2020
• E B A & O K R O•
✨Simplicity itself✨
10/08/2020
•J O L L O F P A S T A•
The idea of jollof pasta has always amused me no end ... because just why? But, listen, I had pasta, I had stew, I had no desire to cook anything complex. And, look, it was delicious because how in the hell could it not be? Sautéed with some lovely toms from the garden and enjoyed in this dappled summer sun it was just *chef’s kiss*
07/08/2020
• F R E J O N V2•
You’ve seen this before, a combo of kidney beans and coconut cooked until fall-apart soft and blended. It’s usually a soup served with fish stew, but to me it works perfectly as a dip.
I’ve nodded to the fish stew with the topping of olive oil-rich fried stew, and finished it traditionally with the crunch of garri (dried, fermented cassava, or ‘farofa’ in Portuguese).
Paired withy agege flatbreads and served cold, this is a sunny summery dish perfect for this sunny summery day! Swipe a tear of the bread through the frejon, making sure you catch a bit of each ingredient, and you’ll forget hummus exists! It is just as simple to make but has such deep flavour. liked it, so I bet you would, too!
04/08/2020
•D O R O W A T•
Big up to Ethiopia for one of my favourite cuisines 🙌🏾 It really confused people who’ve known me my whole life when they were served Ethiopian food at a Nigerian girl’s wedding 🤣
Doro wat is a chicken stew made with a base of onions, onions and more onions cooked into a thick, dark gravy spiced with cardamom, ginger and berbere (a blend of chilli, coriander, nigella, fenugreek and more).
The final stir through of spiced clarified butter (kibbeh) gives it a velvety depth that’s the perfect foil for the simplicity of the boiled eggs simmered within it. (It also means that when you’re cooking for your vegetarian spouse you don’t miss the chicken in your chicken stew all *that* much...🤷🏾♀️) It’s lush!
02/08/2020
•T H E H A R V E S T•
🥰
31/07/2020
• L E W I S H A M L E D G E R•
Happy Friday, folks! I’m so glad to finally have got my hands on the latest issue of ! It’s a bloody lovely start to the weekend to read the wonderful piece that wrote about me 🥰
Helen interviewed me just before lockdown and just before Club Naija was due to expand into new venues across more of London. Obviously the rona got in the way of all that fun stuff, but I’m so glad the piece got to run. I’m still waiting to feel sure that we can get started up again, but if you’re keen to get on the bandwagon, let me know via the link in bio on my website and if there’s enough interest, then I’ll definitely get on it!
30/07/2020
• C O C O N U T & M I L O T A R T•
I’m craving dessert! I whipped this up out of some leftover coconut candies (shuk shuk) I made. I pressed the candied coconut into a tart tin then made a velvety chocolate custard from Milo that set perfectly.
For those who don’t know, Milo is an instant chocolate drink that Nigerians are mad for. We used to get it in stock-esque little cubes and I used to sneak them all the time. Sod making the drink - I would just eat them like sweets, crunching on the sugary blocks like a mouse.
Now that I’m an adult and I’ve got a tin of it in my cupboard, I can still happily munch on a spoonful of the stuff. But for others might enjoy it in the form of this tart more. Topped with mixed sesame seeds for a crispy, savoury bite.
28/07/2020
• N A I J A S H A K S H U K A •
This is what it looks like when you can’t decide what you want to eat so just throw everything together! I used pepper stew mixed with leftover basmati rice as the base for a shakshuka (with three eggs cos I’m greedy 🐓) and simmered it until the base was thick and rich and the eggs perfectly gooey. I then topped it with wilted spinach, dill, dried mint, crispy onions and some teeny tiny tomatoes from the garden.
It was a spur-of-the-moment cupboard concoction, but by god was this delicious. The spice of the stew with the freshness of the herbs was just beautiful and nothing tastes sweeter than tomatoes you’ve grown yourself! This one might well be a keeper.
06/06/2020
I won’t be attending the protest today, but I wish everyone a safe and peaceful protest. Enough is enough.
🖤
03/05/2020
• S I N A S I R •
I’ve been doing a smidgen of experimentation recently, which is much more than I can say for the first weeks of lockdown! As a Hausa dish from the North of Nigeria, these rice pancakes — made by soaking rice then fermenting the batter — are super versatile and can be eaten savoury with a pumpkin stew named miyan taushe, or sweetened for breakfast with syrup or jam. So, I smothered a first with maple syrup before wiping clean a bowl of Ethiopian doro wat (chicken stew) that I made for the first time with the rest. Best breakfast ever!
I fell in love with this sinasir the second I laid eyes on them. They have deep holes, a beautifully fluffy and light texture and a delicious crunch and consistency. They resemble crumpets or Moroccan baghrir or Ethiopian injera, and they’re just as delicious as all of the above.
I believe that in a flat form like this they’re called sinasir, but when you cook them in a traditional cratered pan (a bit like a takoyaki pan), the resulting round balls are called masa or waina. I’m excited to try out a multitude of twists on this!
Address
Southwark
To reach Scoresby Street in London, you can take the Tube (London Underground) to Southwark station which is on the Jubilee Line. From there, simply walk east for 5 minutes and you should reach your destination.
Alternatively, if you are driving, Scoresby Street is located just off Blackfriars Road (A201). Limited street parking may be available on Scoresby Street and surrounding streets, but it is recommended to check local signs for any restrictions or try nearby paid parking options.
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What people say
Club Naija - modern Nigerian food is a hidden gem located on Scoresby Street in London. This restaurant offers a unique and exciting dining experience that combines traditional Nigerian cuisine with a modern twist. The culinary team, led by Lola Oduba-Vine, creates delicious dishes that are bursting with flavor and spice.
The communal feast of tasting plates is the perfect way to experience the warmth and spice of the Yoruba tribe. The colorful and vibrant atmosphere, combined with the sound of afrobeats and African rhythms, creates an unforgettable dining experience that will transport you from London to Lagos in one bite.
The menu at Club Naija features a variety of dishes that are sure to satisfy any palate. From jollof rice to suya skewers, each dish is expertly prepared using fresh ingredients and traditional cooking techniques. The attention to detail is evident in every dish, making it clear that this restaurant takes pride in their food.
Overall, Club Naija - modern Nigerian food is a must-visit for anyone looking for an exciting and unique dining experience in London. With its delicious food, lively atmosphere, and friendly staff, it's no wonder why this restaurant has become a favorite among locals and tourists alike.
