Biras Place

Traditional spiced rice cooked with palm oil, fish, and vegetables.

Traditional spiced rice cooked with palm oil, fish, and vegetables.

A Premium Nigerian Variety Known for Its Distinctive Aroma and Slightly Nutty Taste. This Rice Is Cooked to a Perfect Fluffy Texture and Offers a Rich, Flavorful Base

This Rice Is Steamed to a Light and Fluffy Texture, Offering a Neutral Base That Complements Both Savory and Sweet Flavors

A Traditional Dish Made With Tender Cow Foot Simmered in a Thick, Flavorful Broth. This Dish Is Enhanced With a Blend of Aromatic Spices, Fresh Herbs, and a Touch of Pepper

grilled turkey

Marinated in a Blend of Herbs and Spices, Then Grilled to Perfection

Featuring Tender, Succulent Pieces Of Goat Meat Seasoned With A Fiery Blend Of Peppers And Aromatic Spices

catfish in stew

Fresh croaker fish, seasoned and perfect for frying or grilling.

grilled turkey

Featuring Tender Pieces Of Goat Meat Simmered In A Vibrant Tomato-based Sauce. Infused With A Perfect Blend Of Spices, This Hearty Stew Offers A Satisfying Balance Of Bold Flavors And A Hint Of Heat

A Dish Featuring Tender, Slow-Cooked Cow Leg That’s Full of Flavor and Satisfaction. Simmered to Perfection, the Meat Is Infused With a Blend of Aromatic Spices, Herbs, and Seasonings

fried hake fish

Spicy, smoky grilled goat meat tossed in hot pepper mix.

Mackerel fish simmered in rich, spicy tomato and pepper sauce.

One big piece of beef

Has a mellow flavor that function in soup and stews

A Popular Nigerian Delicacy Made From Tender Cow Skin. Slowly Cooked And Infused With A Rich Blend Of Spices

A Classic West African Dish Featuring A Variety Of Assorted Meats Cooked In A Hearty And Aromatic Imoyo Sauce

2 Pcs Per Portion

Yam cooked in a well-seasoned pepper mix until soft and fluffy with some chunks

Sweet or ripe plantain, fried, boiled, or roasted to perfection.

Steamed bean pudding made from a mixture of black-eyed beans, onions and fresh ground red peppers

Soft mashed beans served with rich, spicy pepper sauce.

Puna yam boiled until fork tender then mashed into a doughy consistency

Made with peeled, sliced, cleaned and dried yam, then blended into flour and cooked into a doughy consistency

Made with semovita flour and water

Offers plenty of carbohydrates plus some fiber and protein

Cassava swallow, yellow with palm oil or plain white, served hot.

Grounded cassava and yam, peeled, boiled and pounded and rounded into a ball

This Vibrant Soup Features a Blend of Finely Chopped Afang Leaves (Also Known as Fluted Pumpkin Leaves) and Waterleaf, Simmered With Tender Pieces of Meat

This Flavorful Soup Features Tender Pieces of Meat and Fish Simmered With Bitter Leaf (Known as ‘Ofe Onugbu’ in Igbo) Which Imparts a Distinctive, Mildly Bitter Flavor That Balances Beautifully With the Rich, Savory Broth

soup made from vegetables and assorted meat

Soup made from grind melon and vegetables with goatmeat

Soup made from ground African mango seeds, palm oil, assorted meats, and traditional spices

Stirred leafy vegetable soup

Cooked chicken dressed with Dijon mustard, red onion, celery, mayonnaise, and served on bread or over a bead of lettuce

Vegetable Salad Features A Crisp Medley Of Lettuce, Tomatoes, Cucumbers, Bell Peppers, And Shredded Carrots

French bistro classic, the tuna Niçoise with extra lettuce and veg and low fat dressing

Non-alcoholic Drink

Clean Drinking Water