African Village Restaurant & Late Bar Menu & Prices — Birmingham

Diced Meat in Pepper Soup

Spicy Cow Leg Cooked and Served In a Thick Spicy Sauce

Grilled Goat Meat

Nigerian Steamed Bean Pudding.

Spiced Chicken Wings served with Chips.

Spiced Chicken Wings served with Chips.

Isi Ewu - Spiced Goat Head.

With Jerk Chicken or Fried Fish or Beef.

With Jerk Chicken or Fried Fish or Beef.

With Vegetable or Sukuma Wiki with Fried Fish

Boiled Yam Served With Fried Fish and Vegetable

Cameroonian Dish Made From Peanut, African Spinach. Meat Served With Any Side Dish

Senegalese GRilled Chicken Dish of Onion, Lemon and Olives Served With Rice or Couscous

Fricasse Grilled Chicken Fried Plantain, Vegetables and Savoury Spices

Dish Made Of Lamb / Chicken With Couscous And Legumes

Served With Any Side Dish

This is an increasingly popular and tasty Nigerian stew recipe made with green bell peppers.

Saltfish Roti. Many traditional African dishes include Makayabu, and it does a very tasty and delicious meal.

Attiéké Poisson Grille, Fried Fish Prepared With Sliced a Tomato and Onion Salad Is a Côte d'Ivoire National Dish.

Banku is a Ghanaian dish which is cooked by a proportionate mixture of fermented corn and cassava dough in hot water into a smooth, whitish consistent paste. Served with soup, stew or a pepper sauce with fish.

Whole Fish Grilled served with Fried Plantain.

Whole Fish Grilled served with Fried Plantain.

Grilled Chicken coated with a spicey barbecue flavour.

Boerewors a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa.

Skewed Grilled Meat.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. Edikang Ikong (Edikaikong) soup is a nutritious Nigerian soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. Bitter Leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana.This dish is neither a soup nor sauce, but something in between – a slightly soupy vegetable that is served to accompany starchy food like fufu.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. Palm Nut Soup

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. Ogbono soup is a Nigerian dish made with ground dry ogbono seeds, with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. Okra soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. It is greenish in colour. Okra has a slippery feel when rubbed with the fingers. The edible green seed pods can also be used in stews.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. Ora (Oha) soup is native to the South Eastern Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves. Ora (Oha) Soup is special because the tender ora leaves used in preparing this soup recipe are seasonal unlike their bitterleaf counterpart which can be found all year round.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. The Nigerian Egusi soup, prepared with melon seeds. Egusi soup is also one of the most popular soups, if not the most popular for all Nigerians and non-Nigerians that like Nigerian fufu recipes.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. Ewedu elegusi (Jute + melon seed) is a yoruba dish that is traditionally served with Gbegiri (beans soup) and or palm oil based stew.

Served with Pounded Yam or Gari or Amala or Semolina or Wheat. African Spinach

Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa.

Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers.

The bobolo or cassava stick is a Cameroonian cassava- based dish in the form of a cassava fermented with crushed cassava, wrapped in a stick-shaped leaf and steamed.