Our story
Named after the clay bowl every Ghanaian kitchen knows.
01 — Source
Markets before menus.
Every morning starts at Makola and the Tema fishing harbour. What we find decides what we cook, so the menu moves with the seasons.
02 — Fire
Coal, clay and patience.
Our short rib spends twelve hours in the pot and ten minutes over coal. The asanka bowl on every table is where our pepper sauces are ground by hand.
03 — Table
Food meant to be shared.
Plates land in the middle, hands reach across, and nobody leaves before the last bofrot is gone.
