We had such a lovely time and we were honored to be the inaugural guests for this experience.
The two of us have each had some-to-very-regular experience of West African cuisine as a Kenyan-American and Ghanaian, respectively.

We started with non-alcoholic drinks: a fresh mint tea and a hibiscus lemonade that I will think about forever - not too sweet and nicely pitched.
Well-spiced and freshly toasted pecans followed. A welcoming start.
Then masa (fermented rice cakes) with a touch of citrus zest, piping hot. I would eat this more days than would be reasonable, and we asked for a couple to go at the end.
The fish in the pepper soup was so fresh and tender, the lamb from northern Netherlands was inspired and the most unique, and the jollof had a good heat to it. Dessert was a cool finish with layers of berry sorbet and pineapple purée.

We’d come back again, and we thank Bunmi Okolosi, Chef Nicolas Aquaa, and their team for their warm welcome and creative 5-course special! ☺️🇬🇭?