ITE NRI
by Splitters

Egg-coated yam slices deep fried to golden perfection.

Fresh yam boiled tender, served plain or with your choice of sauce.

Fresh vegetables and fish cooked in a rich, flavourful sauce.

Plain boiled rice, a simple accompaniment to any sauce or soup.

Classic rice and beans cooked together, seasoned with palm oil and spices.

Rich, creamy beans porridge cooked with palm oil and seasonings.

Spaghetti cooked jollof-style in a rich, smoky tomato base.

Rich palm nut soup prepared with tender shaki (tripe). A true Igbo classic.

Rich palm nut soup prepared with tender beef pieces.

Rich palm nut soup prepared with succulent cowtail.

Thick draw soup made with ground ogbono seeds and tender shaki.

Smooth, stretchy pounded yam made fresh daily.

Classic garri eba, firm and satisfying.

Smooth semolina swallow, light and easy to eat.

Traditional fermented cassava fufu, soft and stretchy.

Tender goat meat in a fragrant, spiced pepper soup broth, served with yam.

Fresh catfish in a peppery, aromatic broth, served with yam.

Chicken wing kebabs marinated in smoky BBQ sauce, grilled over open flame.

Chicken wing kebabs in a spicy pepper marinade, grilled to perfection.

Whole chicken marinated in fiery pepper blend and slow-grilled.

Whole chicken marinated in smoky BBQ sauce and slow-grilled.

Fresh hake fish seasoned and deep fried to golden, crispy perfection.

Titus mackerel fish seasoned and fried to a crispy golden finish.

Croaker fish cooked in a rich, traditional omi obe (stew water) sauce.

Giant African snails cooked in a rich, spicy pepper sauce. A true delicacy.

Fried goat meat tossed in a fiery pepper sauce with onions and spices.

Tender tripe cooked in a rich, flavourful stew.

Tender beef pieces cooked in a rich tomato-based stew.

Creamy potato salad with mixed vegetables and a light dressing.

Tender chicken pieces cooked in a rich, well-spiced tomato sauce.