Our dishes
Jerk Chicken in Accra, Grilled Over Live Charcoal
Chicken marinated for 48 hours in pimento, scotch bonnet, thyme and scallion, then cooked over live charcoal to order in East Legon.
Half Jerk Chicken
₵160
Our most iconic dish. Half jerk chicken marinated for 48 hours before grilling over hardwood charcoal for a smoky, juicy finish.
On the menu today
Heat: Medium
Dietary: Gluten Free
Contains: Soya
What you get
Half a chicken, marinated for 48 hours and grilled over charcoal to order, scored and chopped the Jamaican way and finished with jerk sauce. A whole jerk chicken feast is on the menu too.
How hot is it?
Mild carries the pimento, thyme and scallion with only a whisper of pepper. Spicy brings the scotch bonnet forward. Tell us which when you order.
What to eat it with
Rice and peas is the classic. Festival, slightly sweet fried dumplings, is what most regulars add. Fried plantain if you want sweetness against the smoke.
How we cook it
Feeding a crowd
Keep reading
- What Is Jamaican Jerk?Jerk is a Jamaican cooking method and a seasoning, built on pimento, scotch bonnet, thyme and scallion, and cooked slowly over live coals so smoke becomes part of the flavour.Read
- What Is Scotch Bonnet?The fruity, floral chilli behind Jamaican heat, and why it is not interchangeable with other peppers.Read
- Jamaican FestivalLightly sweet cornmeal dumplings, fried golden and crisp at the edges — made to be torn and dipped.Read
- Jamaican Rice & Peas in AccraLong-grain rice simmered in coconut milk with kidney beans, thyme, scallion and pimento — the plate every jerk, oxtail and curry goat sits on.Read
- Jamaican Oxtail in AccraOxtail braised for hours with butter beans, thyme, pimento and browning until the meat gives way at the touch of a fork.Read