5 Unforgettable West African Food Spots in London
London is home to one of the most diverse African food scenes in Europe. From neighborhood spots serving massive comfort plates to elevated, Michelin-starred dining, the city is brimming with rich culinary traditions and modern reinterpretation.
I don’t consider myself an expert in West African cuisine, but every single stop on this tour felt like a warm invitation to explore more. Here is my guide to 5 unforgettable West African food spots in London you need to check out!
Chuku's
About This Spot
Claimed to be the world’s first Nigerian tapas spot, Chuku’s has gathered rave reviews. The vibe here is warm and intimate, filled with Afrobeats playing in the background. It’s the ultimate place if you’re new to Nigerian food or love sharing small plates with friends.
A Taste of the Menu
Egusi Bowl with Pounded Yam
Unlike traditional egusi where everything is blended together, Chuku’s deconstructs the dish into three separate sauces: a spinach stew, the ground melon seed egusi itself, and a sweet red stew inspired by the owners' mum who always added red peppers and tomatoes to hers. Presenting each element separately lets you taste all these distinct components, which form the very core and foundation of the sauce.
It comes with mini pounded yam balls, which feel like a delicious cross between dumplings and mashed potatoes.
Moi Moi
Easily added to my all-time favorite list! A steamed, earthy bean pudding made from black-eyed peas with a subtle sweetness from red peppers and onions. It’s mushy, moist, and utterly addictive.
Banga Prawns
Juicy prawns tossed in a mellow, smooth palm fruit stew—super approachable if you're new to palm fruit flavors.
Party Jollof & Suya Meatballs
You can’t leave without trying their iconic Jollof rice and their Suya meatballs in tomato sauce—Suya being the traditional Nigerian ground peanut, ginger, and chili seasoning.
Adress
274 High Rd, N15 4AJ, London
The Flygerians
About This Spot
Located in Peckham—often called the "mini Lagos" of South East London—The Flygerians is run by two sisters, Jess & Jo. Inspired by their grandmother, they are keeping her legacy alive by bringing the sweet, soulful taste of Nigerian food to the streets of London.
A Taste of the Menu
Jollof Rice with Fried Red Bream Fish
For those who don’t know, Jollof originally comes from Senegal, but it’s been a West African classic for ages — and the main culprit behind the region’s epic (yet friendly) Jollof War. Everyone claims it, and everyone swears theirs is the best.
Honestly, this one is one of the best I’ve had in London. Not dry, not bland — perfectly coated in a rich tomato and pepper sauce, with just the right smoky note.
Paired with a crispy yet tender Red Bream, golden fried plantains, and their signature hot sauces.
Efo Riro
Slow-cooked, melt-in-your-mouth spinach-like greens cooked in palm oil. It gives off an earthy, almost curry-like flavor that I completely fell in love with.
Efo Riro
Slow-cooked, melt-in-your-mouth spinach-like greens cooked in palm oil. It gives off an earthy, almost curry-like flavor that I completely fell in love with.
Adress
Peckham Palms, 14 Bournemouth Cl, SE15 4PB, London
Little Baobab
About This Spot
Situated right inside The Africa Centre in Central London, Little Baobab is a true food ambassador for Senegalese cuisine. Started as a pop-up back in 2012 by chef-owner Khadim Mané, it has grown into a stylish and cozy culinary hub. With over 60 years of legacy, The Africa Centre itself is an incredible cultural landmark filled with live music, exhibitions, and talks—be sure to check their website for upcoming events.
2026 Update: The Africa Centre has temporarily paused operations at its Southwark location. Little Baobab now hosts temporary pop-ups across London. See here for more information on upcoming pop-ups and the African Center fundraiser.
A Taste of the Menu
Fatayas
Deep-fried street food pastries filled with moist, shredded fish and topped with a rich, oniony, super-concentrated tomato sauce. Pure joy!
Thiebou Yapp
Thieb is the OG Senegalese Jollof and a UNESCO-certified cultural heritage dish.
I’ve had the classic Thiebou Jenn with fish many times before (and I love it!), but the friendly waiter told me his personal favorite was the Thiebou Yapp with lamb—so that’s what I went for.
Let’s talk about that lamb: prepared with onions—maybe sautéed?—it was tender, chewy, and juicy.
And the Jollof rice? Bright red rice, slow-cooked in a rich, concentrated broth packed with layers of spice and meaty flavour... Let’s just say, the Senegalese know.
Adress
The Africa Centre, 66 Great Suffolk St, SE1 0BL, London
Akoko
About This Spot
Hold on tight, because this next stop is a 1-Michelin-starred journey through West Africa.
Akoko was founded by Nigerian-born Aji Akokomi, who’s been pushing boundaries in West African cuisine (he also runs Akara, its more casual—and also Michelin-listed—sister spot).
The kitchen is led by Chef Mutaro, who hails from Guinea-Bissau and Senegal. He effortlessly brings together the cooking traditions he grew up with and his training alongside some of the most iconic names in French haute cuisine.
The whole experience is a flavorful journey through the region—served as a 6-course tasting menu (or 12, if you’re feeling extra fancy at lunch or dinner).
A Taste of the Menu (6-Course Tasting)
Ojojo
Almost like an amuse bouche this was a crispy and savory fritter which was an innovative take on the traditional Nigerian snack and finger food of the same name made from grated water yam.
Yassa-inspired Oyster
The classic Senegalese tangy sauce reimagined as a light, delicate foam hiding a perfectly baked oyster underneath.
Mackerel with Black-Eyed Bean Sauce & Moi Moi
Crispy-skin, tender mackerel served on a black-eyed bean sauce inspired by Afro-Brazilian Vatapá (traditionally served in Bahia with Acarajé, a fried black-eyed bean fritter).
Here, pairing it with Moi Moi—a new favorite of mine (see Chuku’s!)—was such a great match. Soft, delicate, and slightly sweet, it’s essentially a steamed counterpart to Acarajé. I absolutely loved this cross-cultural culinary inspiration!
Smoked Jollof Rice with Guinea Hen & Ox Tongue
Then came the Jollof rice, served with Guinea hen, ox tongue, and a rich Mbongo sauce.
The rice hit every Jollof note—tomato, red pepper, and that signature smokiness—but taken to the next level because it was literally smoked under a dome right before serving.
The Guinea hen and ox tongue were juicy and crisp, served on a rich Mbongo sauce inspired by the traditional Cameroonian spice blend made with Mbongo pepper, which gives it its iconic deep black color.
Chin Chin & Black Sesame Fudge
Then dessert.
First: Chin Chin — a refined play on the classic and addictive crispy West African snack. It was paired with a super creamy white chocolate ice cream and crunchy biscuit.
Followed by a combo of black sesame fudge with kuli kuli and kola. Their take on Kuli Kuli, that classic Nigerian fried peanut paste snack, was buttery and crunchy. The nutty edge was definitely present too. It was delicious.
And finally, that black sesame fudge? A velvety masterpiece with a dark-cacao depth where every rich note was harmoniously balanced.
Adress
21 Berners St, W1T 3LP, London
Akara
About This Spot
This restaurant, featured in the 2024 Michelin Guide serves modern, elevated food inspired by Africa and the African diaspora — but still hearty and accessible.
Founder Aji Akokomi, who also runs the Michelin-starred Akoko, is showing us just how much more there is to celebrate and discover with African cuisine.
A Taste of the Menu
Akara
Akara—that fluffy bean cake—connects so many corners of the African diaspora.
You’ll find similar versions across West Africa, the Caribbean, and Latin America. It's living proof that food - holds some of our strongest - shared memories.
In Brazil, it’s known as acarajé (acaraje), passed down for generations.There, it’s split open and stuffed with fillings—unlike in Nigeria, where it’s usually eaten plain.
This Brazilian twist inspired the version I had here: a crispy, spongey akara stuffed with juicy crab meat, served with Sosu Kaani, a tomato and red pepper chilli sauce from Senegal.
Efik Rice
Originating from Southeast Nigeria, this rice is cooked in a shellfish broth that delivers a deep, ocean-y, umami explosion.
Grilled Cabbage with Ghanaian Green Sauce
The cabbage was slow-cooked and grilled—so it was somehow melty and crispy at the same time—and served with Abunu Abunu, a spicy, herby Ghanaian green sauce that was refreshing yet had a nice punch to it.
Beef Kuli-Kuli Yaji
The “Yaji and Fire” section celebrates the region’s spice blends and barbecue traditions.
I went for the Beef Kuli-Kuli Yaji seasoned with a peanut and spice blend that’s traditionally used for barbecued meats - like suya. You’ll also find versions of it all across Africa. Topped with sliced onions and dipped in kuli-kuli dust, the texture and aroma instantly reminded me of Chichinga from Togo or Kamundele from Congo—Tender, smoky, juicy.
Adress
Arch 208, 18 Stoney St, SE1 9AD, London
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