Clay. Grain. Fire.
Nyagyi
An exploration of ancient techniques: clay pots, open fire, and grains that have fed generations.
Before the gas burner and the pressure cooker, there was clay. There was fire. There were grains — fonio, millet, sorghum — that fed entire civilisations long before rice arrived on Nigerian shores.
Nyagyi was our most elemental table. Named after the clay pot that defines a particular way of cooking in parts of Northern Nigeria, the dinner was a meditation on technique as heritage.
Every dish was cooked in a clay vessel, over open flame or live coals, using grains that have largely disappeared from modern Nigerian kitchens. We worked with a ceramicist and a heritage grain farmer to ensure that every element on the table was as authentic as it was beautiful.
The Menu
Clay, Grain & Fire
The flames rise around Gbagyi stories.
From clay to grain to fire, every element holds a story. This menu is a reflection of heritage, memory, & culture. A celebration of abundance & identity.
Corn · Basil · Ginger · Turmeric · Citrus
A warm greeting in a mug; a reflection of harvest, renewal, and welcome.
Allergens: None
Guinea Corn · Garden Egg Salsa · Kandolo (Locust Bean) Oil Mayo · Smoked Chicken · Chili Oil
A celebration of evolution — old soul, new expression.
Allergens: None
Pan-seared Giwan Ruwa · Dehydrated Garden Egg · Mushroom · Dried Fish · Pawpaw · White Hibiscus · Caramelized Onion · Chili Oil
Smoky, velvety, and layered with the depth of total utilization.
Allergens: Mushrooms, Fish
Dawadawa Pulp · Citrus · Mint
A pause between stories. Earthy, honest, and familiar.
Allergens: None
Pan-seared Beef · Yam Purée · Yam Chips · Alubo Yam Pearls · Rich Jus
Three expressions of yam. One root. Every bite is a celebration of possibility.
Allergens: None
Corn Bread · Corn Mousse · Corn & White Chocolate Sauce · Pickled Corn · Salted Popcorn
Corn reimagined five ways — one grain, infinite expression.
Allergens: Dairy, Eggs