A West African favorite, this dish is enjoyed at all times of the day. Chef Adjepong’s recipe combines jasmine rice, organic coconut oil, and South Carolina-grown red peas with red millet leaves that give the dish its beautiful red hue.
Chicken Yassa (2)
Chef Adjepong’s specially crafted version of one of West Africa’s most popular dishes. Marinated and slow-braised chicken thighs meld with caramelized onions, lemon, Dijon, and spices to form an incredible dish you won’t soon forget.
Groundnut Stew (2)
One pot peanut butter stew slow cooked in a savory sauce with chicken thighs, tomatoes, onions and ginger.