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Afang and Edikaikong are two special dishes and one of the most sort after delicacies in the south south region of Nigeria. Being a proud Calabar girl, I always wanted to showcase some of the features that represents where I hail from. I want to share my culture with the world while at the same time satisfying your taste buds with desires that were initially out of reach or not just easy to come by.

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This delicious soup is native to the Efiks, the major occupant of (Cross River & Akwa Ibom State). It really doesn’t matter your language, background or ethnic group, you can go ahead and try different foods from different Nigerian cultures and ethnicity.

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This is made with afang leaves (ukazi) and water leaves, this two different leaves combines seamlessly to make a delicious looking afang soup. The Ukazi leaf is usually sliced and then ground with either a kitchen blender or hand-grinding machine while the water leaf is just sliced with a kitchen knife.

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