Bubiz Delish Authentic Menu

An iconic Nigerian specialty! Shredded dried cassava with palm oil, onions, garden eggs, ugba, kpomo, and dry fish. Finished with utazi leaves for a perfect balance of tang, spice, and crunch.

Tender boneless goat head cuts drenched in rich, spicy, authentic traditional palm oil sauce with fresh red onions and utazi.

Slow-cooked tender boneless cow foot cuts in aromatic palm sauce with crunchy ugba and utazi leaves.

Nutty fermented oil bean slices paired with tender smoky Norwegian stockfish in seasoned palm oil.

Tender jumbo African snails tossed in fiery pepper sauce with sliced onions and aromatic herbs.

Soul-soothing Eastern Oha soup prepared with tender oha leaves, cocoyam thickener, stockfish, and choice meats.

Aromatic Cross River specialty prepared with shredded afang leaves, fresh waterleaf, stockfish, dried fish, and rich meats.

Deep, earthy bitterleaf soup simmered with washed bitterleaf, cocoyam paste, stockfish, dried fish, and assorted beef.

The King of Nigerian soups! Fluted pumpkin (Ugu) and fresh waterleaf loaded with assorted cuts, kpomo, and dry fish.

The crown jewel of Eastern soups. Prepared with assorted meats, smoked catfish, dried snails, stockfish, and native greens.

Rich Yoruba native vegetable soup made with fresh greens, bell pepper base, iru (locust beans), crayfish, and assorted meats.

Classic ground melon seed soup cooked with spinach, palm oil, stockfish, crayfish, and assorted meats. A nationwide staple.

Traditional white soup thickened with pounded yam and scented with aromatic uziza seeds, catfish, and assorted meats.

Silky, thick wild mango seed soup loaded with stockfish, dry fish, uziza leaves, and tender cuts of meat.

Fresh chopped okra simmered in palm oil with crayfish, dry fish, and assorted beef. A delicious draw soup.

Spicy, aromatic herbal broth simmered with tender assorted cuts (beef, tripe/shaki, liver, kpomo) and native scent leaves.

Fresh catfish steaks poached in delicate clear spicy peppersoup broth with uziza leaves and native aromatics.

Traditional cleansing postnatal herbal broth specially prepared with native spices to warm the body and aid maternal healing.

Succulent bone-in turkey simmered in fragrant native peppersoup spices, Cameroon pepper, and fresh scent leaves.

Hearty hard chicken portions simmered in bold, warming herbal peppersoup broth with scent leaves.

Tender white yam cubes cooked in rich palm oil broth with crayfish, smoked fish, and leafy greens. Deeply comforting.

Traditional Eastern palm fruit stew cooked with scent leaves, dried fish, stockfish, and assorted beef cuts. Perfect over white rice.

Authentic Urhobo/Delta style palm nut extract soup seasoned with rohoro, oburunbebe stick, fresh fish cuts, and dried meats.

Coastal specialty loaded with fresh crabs, prawns, catfish, and native vegetables in an invigorating seafood broth.

Fresh chopped okra simmered in rich palm oil broth loaded with fresh king prawns, crabs, calamari, and smoked fish.

Succulent goat meat with skin simmered low and slow in intensely aromatic native peppersoup broth with uda and scent leaves.

Authentic party-style firewood smoky Jollof rice prepared with rich tomato and scotch bonnet reduction.

Fragrant seasoned rice stir-fried with diced liver, sweetcorn, carrots, green beans, and spices.

Rice infused with rich coconut milk extract, crayfish, and dry fish for a nutty, savory flavor.

Slow-cooked rich tomato and pepper stew loaded with fried hard chicken cuts.

Thick, savory stew simmered with golden fried seasoned turkey portions.

Traditional Nigerian fish stew cooked with fresh herbs, bell peppers, and tender fish fillets.