Toham

parboiled rice and blended pepper, stewed tomatoes and onions

fish chicken, goat, parboiled rice served with blended pepper, tomatoes, onions and vegetables oil

peeled and cut yam tubers boiled with oil. onions tomatoes, peppers and spices

boiled yam tuber and mashed until soft. served with any choice of soup

peeled yam tuber stored until fully fermented and grilled into flour. prepared by stirring in hot water until fully solidified

peeled cassava, stored unil considered to be fully femented and grinded into flour prepared by stirring in hot water for 15 minutes

cut spinach boiled with pepper, shrimp. stewed tomatoes dry fish, oil served with rice eba, pounded yam,

chop okra and add water. boil until slimy

blended onion, tomatoes, pepper and add boiled stock fish, shrimp, and salt, boiled for some minutes and add melon and spinach cook for 15 mins

cut jute leaf, add melon, seasoning and boil until slimy

clean, cut meat added with onion pepper, maggi and salt. boiled with water until meat becomes tender.

cleaned fish and seasoned with salad steamed with oil onion. stewed homemades macci, cury, garlick pepper and sale served with white rice and vegetables

seasoned meat (goat, chicken, ox tial, cow feta, smoked turkey, etc) cooked white oil. maggi stewed tomatoes, onions, curry, pepper and salt.

deeply fired peppers until black and dry

black eye pea cake

meat shishkabob

(flour mixed with water and sugar fermented and fried in oil unil golden brown