Moi Moi

Moi Moi rarely gets the international recognition it deserves. The rich and earthy from palm oil complexity is genuine, not simple, and the technique involved in using crayfish powder correctly takes real skill. suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. I …

Having eaten Moi Moi at several restaurants over the past year, I can say this version is the best. The rich and earthy from palm oil quality is more pronounced here than anywhere else I've tried. locust beans dawadawa is handled with real knowledge — you can taste the difference. This is proper a …

The best Moi Moi I've ever had came from a street stall, not a restaurant. The deeply umami from fermented ingredients intensity was completely different — more direct and uncompromised. uziza leaves was used without hesitation, the way it should be. suya spiced meat skewers are eaten across West A…