On the walls are modern paintings, photographs, wooden masks, and other cultural objects. The cooking is from western central Africa. Many of the dishes are unfamiliar, but others have a resemblance to some Caribbean fare. Service is friendly and helpful. Fried plantain and a form of satay are fine, too.
Soups are complex, thick, and good.
While satisfying, they are not the point of the restaurant. Try one of the curry dishes, such as chicken or goat. The heart of the menu is a number of stews. Egussi stew is made with ground melon seeds and served with beef, chicken, or fish. A good vegetable dish is jasaga, mixed vegetables with a tomato-based sauce served with couscous.