5451 Annapolis Rd, Bladensburg, MD 20710, United States   Daily :10:00 am to 11:00 pm

  +1-202 304 0725  info@lagos-cuisine.com

DELICIOUS & AMAZING

Our Menu

our menu

Main Dishes

Assorted Meat Stew (with Pomo and Shaki)

Assorted Meat Stew (with Pomo and Shaki)

  • Proteins: Beef, Cow skin (Pomo), Tripe (Shaki), and sometimes Cow leg.

  • Base: Blended red bell peppers, scotch bonnets (Atarodo), onions, and tomatoes.

  • Seasoning: Palm oil or vegetable oil, bouillon cubes, and salt.

Peppered Assorted Meat

Peppered Assorted Meat

  • Proteins: Liver, kidney, heart, and tripe.

  • Spices: Pepper soup spice mix (ehu, uda, uziza seeds), ginger, garlic, and fresh scent leaves or parsley.

Abacha and Ugba

Abacha and Ugba

  • Base: Dried shredded cassava (Abacha) and fermented oil bean seeds (Ugba).

  • Emulsion: Palm oil mixed with potash (Ngu) to create a yellow paste.

  • Garnish: Sliced garden egg leaves, red onions, and fried fish.

Nkwobi / Isi Ewu

Nkwobi / Isi Ewu

  • Protein: Chopped cow foot (cooked until tender).

  • Sauce: Palm oil, potash, Ehuru (monodora myristica), and utazi leaves for a bitter garnish.

Boiled Yam and Garden Egg Sauce

Boiled Yam and Garden Egg Sauce

  • Base: Boiled white yam slices.

  • Sauce: Mashed garden eggs (African eggplant) or a dark, slow-fried pepper sauce (Aganyin style).

Akara

Akara

  • Base: Peeled and blended brown or black-eyed beans.

  • Flavorings: Blended onions and fresh habanero peppers.

  • Cooking Method: Deep-fried in vegetable oil until golden and airy.

Nkwobi (Spicy Cow Foot)

Nkwobi (Spicy Cow Foot)

  • Protein: Cow foot (cut into small chunks).

  • The Sauce: A thick blend of palm oil and potash (or ngu) to create a yellow “uucha” sauce, flavored with ground utazi leaves, peppers, and ehuru (African nutmeg).

  • Garnish: Sliced onions and fresh utazi leaves.

Seafood Okra Soup

Seafood Okra Soup

  • Vegetables: Freshly chopped or grated okra.

  • Seafood: Large prawns/shrimp, crabs, and snails.

  • Seasoning: Palm oil, locust beans (iru), and bouillon.

Egusi Soup

Egusi Soup

  • Base: Ground melon seeds (Egusi).

  • Vegetables: Bitter leaf or spinach/Ugwu.

  • Proteins: Stockfish, dried fish, and beef.

  • Flavor: Iru (locust beans) and palm oil.

White Rice and Ofada Sauce (Ayamase)

White Rice and Ofada Sauce (Ayamase)

  • Rice: Unpolished local short-grain rice (Ofada rice).

  • Sauce Base: Green bell peppers and green scotch bonnets (bleached palm oil gives it the dark color).

  • Flavorings: Iru (fermented locust beans), crayfish, and boiled eggs.

Adalu (Beans and Corn)

Adalu (Beans and Corn)

  • Base: Brown beans or honey beans mixed with sweet corn.

  • Sauce: Palm oil, onions, ground pepper, and smoked fish or ground crayfish.

  • Side: Ripe plantains sliced and deep-fried.

Native Vegetable Soup

Native Vegetable Soup

  • Vegetables: Usually a mix of Waterleaf and Ugwu (Pumpkin leaves) or Afang leaves.

  • Seafood: Periwinkles, prawns/shrimp, and dried fish.

  • Proteins: Beef or goat meat.

Yam Porridge (Asaro)

Yam Porridge (Asaro)

  • Base: Puna Yam cubes.

  • Sauce: Palm oil, blended peppers, and onions.

  • Finish: Often mixed with leafy greens (Ugwu) and smoked fish.

Edikang Ikong Sauce

Edikang Ikong Sauce

  • Vegetables: A heavy combination of shredded Ugwu (pumpkin leaves) and Waterleaf.

  • Seafood/Protein: Large crabs, cow skin (pomo), and dried fish.

  • Base: Plenty of palm oil, periwinkles, and ground crayfish.

Isi Ewu

Isi Ewu

  • Protein: Goat head (cleaned and slow-cooked until tender).

  • The Sauce: Similar to Nkwobi (palm oil and potash base) but usually seasoned more intensely with goat brain to thicken the sauce.

  • Garnish: Garden egg leaves, onions, and red chilies.

Abacha with Ugba

Abacha with Ugba

  • Base: Dried cassava shreds.

  • Texture: Fermented oil bean seeds (Ugba).

  • Sauce: Palm oil emulsion with potash, seasoned with crayfish and dry pepper.

Native Jollof Rice

Native Jollof Rice

  • Rice: Long-grain parboiled rice.
  • Oil: Palm oil (instead of vegetable oil used in standard Jollof).
  • Flavor: Smoked fish, ground crayfish, scent leaves, and sometimes locust beans.
  •  

Exclusive Dining Experiences Tailored Just for You

Looking to host a special event? Lagos Cuisine offers private event services designed to give you and your guests a memorable, stress-free experience with exceptional food and service.

Booking request

+1 301-327-3019

book now
Foody-img
Hot & cold

Drinks Menu

Greek Salad

Greek Salad

Tomatoes, green bell pepper, sliced cucumber onion, olives, and feta cheese.
$25.50
Lasagne

Lasagne

Vegetables, cheeses, ground meats, tomato sauce, seasonings and spices
$40.00
Butternut Pumpkin

Butternut Pumpkin

Typesetting industry lorem Lorem Ipsum is simply dummy text of the priand.
$10.00
Tokusen Wagyu

Tokusen Wagyu

Vegetables, cheeses, ground meats, tomato sauce, seasonings and spices
$39.00
Olivas Rellenas

Olivas Rellenas

Avocados with crab meat, red onion, crab salad stuffed red bell pepper and green bell pepper.
$25.50
Opu Fish

Opu Fish

Vegetables, cheeses, ground meats, tomato sauce, seasonings and spices
$49.00

Contact Us

Booking request

+1 202-304-0725

Location

5451 Annapolis Rd, Bladensburg, MD 20710, United States

Time

Monday to Sunday 02.00 pm – 3.00am

Book with Us