Intercontinental Restaurant Menu (Update 2025)

Steamed rice cooked with mixed vegetables and unique seasonings. Served with plantains and choice of chicken, beef or fish or goat meat.

Steamed rice cooked in a tomato sauce with a unique blend, of spices. Served with fried plantains and choice of chicken, fish, goat meat or beef.

Rice and black eyed peas sauteed with a unique of spices served with choice of fish, chicken or beef. Served with fried plantains.

Fufu is a firm, steamed dumpling made from grains and African yam. Egusi soup, is made from a special west African melon seed and cooked with spinach, pieces of dried fish & dried shrimp from Africa and distinct tropical ingredients.

Black eyed peas cooked in a tomato base with a unique blend African spices and a touch of pepper, served with fried plantain and choice of beef, chicken, fish or goat meat.

Amala is a Nigerian food made out of yam flour or cassava flour.

Farm fresh combination of greens cooked down and blended with special spices and pieces of dried fish and dried shrimp from Africa. Served with fufu or rice.

Okra delicately slow cooked in traditional African spices. Also cooked with pieces of dried fish and dried shrimp from Africa. Served with fufu.

Okra delicately slow cooked in traditional African spice, served with fufu.

Okra delicately slow cooked in traditional African spices. Also cooked with pieces of dried fish and dried shrimp from Africa. Served with fufu.

Tomato base stew cooked with habanero pepper, bell pepper and special spices. Served with steamed rice and fried plantain.

Farm fresh combination of greens cooked down and blended with special spices and pieces of dried fish and dried shrimp from Africa.

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, African dry fish, dry shrimp and African Spices

Banga soup is a delicious soup made from palm nut fruit and spices. Banga soup is made using palm fruit extract or palm fruit concentrate. Palm nut soup is a staple dish eaten in various West African countries. In Nigeria, it is known as Banga soup in the Niger Delta region and Ofe Akwu among the Igbos. It is called Mbanga soup in Cameroon, Abenkwan in Ghana, and Moambe in Congo.

Ofada sauce is a spicy pepper sauce prepared with green bell peppers, chillies, palm oil, locust beans (Iru), crayfish/shrimp and assorted meat; Ofada stew/sauce which is also known as ayamase or designer stew, is usually served with (ofada rice) and boiled egg. Ofada rice is a popular organic rice grown in Nigeria.

Ndole is the traditional dish made using a green leafy vegetable (Bitter leaf) cooked in a creamy peanut sauce served with a variety of sides ( Plantain, Fufu, Rice)Please indicate choice of side in instructions!

Oxtail Peppersoup (Cowtail), served with side of rice.

Eru in Cameroon is Afang in Nigeria. Eru leaves area vegetablewith various names across Africa including Eru in Cameroon, Ukazi in Nigeria, and KoKo in Angola, Gabon.It is vegetable soup made up of finely shredded ukazi or eru leaves. The eru is cooked withwaterleafor spinach,palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef and served with Fufu or pounded yam or garri. Very healthy organic food!

Popular West African dish. Beans and Corn Porridge cooked with African spices and served with your choice of protein

Bitter Leaf Soup, also known as Ofe Onugbu is a popular Nigerian soup.Bitter leaf soup is a savory and filling Nigerian soup, commonly eaten with fufu. It has a slightly bitter taste but most Nigerians swear by its nutritional and health benefits. This soup is made with a leafy green, native to parts of Africa, known as Bitter leaf.

Nkwobi is a spicy Nigerian delicacy of soft, cooked cow foot and cow skin in a palm oil and spice paste.

Whole grilled spiced tilapia fish, garnished with onion and pepper and served with a side of plantains

Isi Ewu, as the name implies, is a spiced goat head recipe with its origin from the southeastern parts of Nigeria Our trademark Isiewu,is not just roasted goat head; but one which is thoroughly cleaned, cut into stewed sizes, seasoned, boiled and made into a slightly thick and soupy sauce along with the delicious marriage of some aromatic herbs and Palm oil.