Bem FoodHouse

Smoky, savoury Jollof rice, cooked in a vibrant tomato and pepper sauce, served alongside crispy, seasoned chicken wings.

Instant noodles tossed with seasonings, served hot alongside a perfectly fried egg and slices of savoury, spiced grilled sausage.

Soft, smooth pounded yam dough served with a rich, savory West African vegetable soup (egusi, efo riro), often containing meat.

Smooth, cooked dough made from wheat flour, paired with a rich, slippery, and savory Nigerian soup thickened with ground ogbono seeds

A staple West African pairing: soft, firm cassava swallow (eba) served with a hearty, flavourful soup made from melon seeds (egusi)

Rice stir-fried with vegetables, eggs, and often with light seasoning in English style.

Rice cooked in coconut milk and flavored with native spices.

Rice cooked with broth, vegetables, and typically with protein contributions.

Rice cooked with palm oil and local spices for a rich flavor.

Traditional West African one-pot rice dish cooked with tomatoes, onions, and spices.

Plainly cooked steamed white rice often served with side dishes.

a dish of stir fry noodles with beef, chicken, strips, shrimps and vegetables.

Indomie noodles served with fried egg and juicy sausage for a quick, tasty meal.

Spaghetti prepared with tomato sauces and the flavor of Jollof.

Cooked or grilled turkey pieces seasoned well.

A premium type of fish with mild flavor, cooked or grilled.

Juicy prawns cooked either with sauce or as standalone protein.

Freshly sourced fish cooked or served plain.

Tender goat meat that is either cooked, grilled, or stewed.

Exotic delicacy cooked with spices or grilled.

Regular preparation of chicken grilled, fried, or cooked.

Seasoned and stewed chicken innards popular in many dishes.

Seafood-laden okra vegetable soup.

Exquisite seafood soup prepared with the day's fresh catch.

Light-colored and non-greasy Nigerian soup, typically enjoyed with swallow.

Rich Nigerian soup made with melon seeds, widely appreciated.

Thick draw soup made with ground ogbono seeds.

Slimy vegetable soup cooked with okra and other local ingredients.

Traditional Efik-ibibio vegetable soup cooked with water leaves and afang leaves.

Local soup prepared with palm nut extract and spices.

Soup made primarily with fresh vegetables.

Bitterleaf soup made with Onugbu leaves.

Traditional soup variant made locally.

Efik specialty soup made with Atama leaves.

Delicious Efik vegetable soup option.

Traditional Nigerian staple made by pounding yam tubers.

Smooth swallow made from processed semolina flour.

Whole-grain processed and made into a nutritious swallow base.

Swallow variant prepared using oats.

Swallow made from flour processed from dried plantains.

Basic staple swallow made with garri (processed cassava).

Middle Eastern flatbread roll filled with spiced chicken fillings.

Nigerian yam porridge meal made with palm oil and leafy vegetables.

Creative dish served locally with distinct taste.

Classic sandwich with a patty, veggies, and condiments.

Bread laced with dried fruits for sweetness.

Delightful bread infused with coconut flavors.

Soft, pre-sliced bread loaf.

Pastry stuffed with chicken-based filling.

Pastry stuffed with minced meat and vegetables.