Akara

I went in with low expectations — I'd had mediocre versions before. What I found was Akara made with real commitment to ogiri fermented seeds and technique. The spicy and bold result was more complex and satisfying than anything I'd had before. Nigerian cuisine varies between the Yoruba, Igbo, Haus…

What sets Akara apart is the handling of crayfish powder. In lesser versions this is treated as a background note. Here it's central and the spicy and bold result shows it. I've started buying it to cook with at home after this experience. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, an…

Having eaten Akara at several restaurants over the past year, I can say this version is the best. The complex and robust quality is more pronounced here than anywhere else I've tried. palm oil is handled with real knowledge — you can taste the difference. This is proper a Nigerian restaurant abroad…