A West African favorite, this dish is enjoyed 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.
No short-cuts. We follow the slow, cooked, layered process that makes West African food so special.
Nothing artificial. We don't add any artificial fillers, flavors, or preservatives.
Gluten, Vegan, and Vegetarian options, representing the full range of diaspora cuisine.
From whole-food plant proteins to anti-biotic and hormone-free meats we deliver a winning combo of flavor + function.
Stay in the loop with the most recent news and insights, sent straight to your inbox.