Ahinke Restaurant Menu

Brunch

• Jollof Rice with Chicken

  15.00
  Served with fried plantain, salad, and a choice of protein.
• Nigerian Shawarma

  18.00
  Grilled chicken wrapped with spicy vegetables, served with a side of coleslaw.
• Shrimp Fried Rice

  28.00
  Rice stir-fried with shrimp, vegetables, and spices for a flavorful, aromatic dish.
• Moi Moi with Salad

  18.00
  Two steamed bean pudding made from blended black-eyed peas, peppers, and spices, with a smooth, savory flavor
• Efo Riro with Pounded Yam

  26.00
  Rich vegetable soup with assorted meat, served with pounded yam.
• White Rice & Ofada

  26.00
  A rich, spicy Nigerian stew made with ofada peppers, palm oil, and assorted meats.
• Egusi with Pounded Yam

  25.00
  A rich melon seed soup cooked with assorted meat, served with pounded yam.

• Jollof Rice Arancini

  15.00
  Mozzarella, spicy aioli | Staff recommendation.
• Puff Puff

  9.50
  Crispy fried sweet dough balls, icing sugar, and hibiscus syrup.
• Fried Plantain

  7.50
  A Nigerian favorite.
• Meat Pies

  10.00
  2 Crisp flaky crust stuffed with carrots, beef, and potatoes.
• Suya Beef

  12.00
  Spicy grilled beef seasoned with chef's special blend of spices, topped with suya powder.

• Ahinke's Breakfast

  18.00
  Choose Your Eggs | Choose Your Bread | Choose Your Protein | Choose Your Side

Menu

• Suya Fried Chicken and Potato Wedges

  16.00
  Suya spice fried chicken and house potato.
• Jollof Rice Arancini

  15.00
  Mozzarella, spicy aioli.
• Meat Pie Poutine with Peppersoup Gravy

  19.00
  Fried plantain hash, red peppers, meat pie stuffing, melted cheese curds, pepper soup gravy topped with onions, tomatoes, and bell peppers.
• Suya Chicken and Waffles

  23.00
  Suya spiced fried chicken, buttermilk waffles, poached egg, and hollandaise served with tropical bliss garden salad.

• Amala, Ewedu, and Beef

  22.00
  Amala - yam flour, imported from Nigeria is a staple dish in the Yoruba culture. Ewedu - a soup made from jute leaves, blended with spices and herbs. Served with beef.
• Efo Riro and Pounded Yam

  28.00
  A bowl of steamed hot yam served with spinach, 2 pieces of beef.
• Egusi and Poundo

  24.00
  Egusi soup (melon seed soup) with spinach, and 2 pieces of beef.
• Assorted Meat Peppersoup

  18.00
  A peppered soup with a variety of meats but typically cow tripe, liver, and kidney.
• Moi Moi in Leaf

  8.00
  Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions, and fresh ground red peppers.
• Fried Rice and Chicken

  28.00
  Nigerian style fried rice and chicken.
• Peppered Chicken

  20.00
  2 pieces of chicken served with spicy red pepper sauce.
• Chicken Egye

  22.00
  Boneless chicken garnished with chef special egye sauce.
• Ofada Sauce and White Rice

  20.00
  Ofada sauce with assorted peppers and spices served with white rice.
• Spicy Shrimp Sauce

  27.00
  Shrimp cooked in spicy sauce with African red pepper.
• Jollof Rice and Chicken

  24.00
  Side of jollof rice and 2 pieces of chicken.
• Jollof Rice Combo

  20.00
  Includes 2 pieces of plantain, jollof rice, 2 chicken, and 2 pieces of potatoes.
• Jollof Rice with Chicken

  20.00
  A side of jollof rice and 2 pieces of chicken drumsticks.
• Ahinke Spicy Pepper Sauce

  13.00
  Fried bean cakes with spicy pepper sauce.
• Nigerian Chicken Shawarma

  18.00
  Shawarma, chicken, and chopped vegetables stuffed with creamy sauce.
• Nigerian Indomie Noodles with Shrimp, Sausages, and Eggs

  18.50
  Noodles with shrimp, sausages, and eggs garnished with a variety of vegetables.
• That's What She Said

  25.00
  Once you try this, you won't forget. Marinated chicken breast, lettuce, tomatoes, and homemade sauce.
• Hit Like Lagos

  23.00
  Juicy chicken, fried egg on toast, and one of the best sandwiches around town. Served with a side of chips.

• Puff Puff (10 pcs)

  9.50
  Ten pieces of deep-fried sweetened batter. Delicious finger food.
• Suya

  12.00
  10 oz Spicy grilled beef skewered with chef’s special suya spice, served with suya powder and garnished with sliced onions. Delicious finger food.
• Meat Pie (2)

  6.00
  Our meat pie is filled with potatoes, carrots, and Alberta ground beef. This is done to provide you with a clear visual representation of the size.
• Chin Chin

  5.00
  Mini cookies
• Fried Plantain

  7.50
  A plate of pan-fried plantain.
• Nigerian Coleslaw

  6.50
  Table cabbage, cabbage, carrots, and baked beans with coleslaw dressing.
• Plate of Plantain

  7.50
  Pan-fried plantain.
• 10 Puff Puff and 2 Meat Pies

  20.00

• Jollof Rice and Chicken Only

  13.00
  7 oz Jollof Rice and protein.
• Fried Rice and Chicken

  14.00
• French Toast

  9.00
• Puff puff Waffles

  7.00

• Suya BBQ Seasoning

  7.00
• Grandma's Remedy

  7.00
  A comforting blend of herbs and spices that brings a touch of nostalgia to your dishes. This is a family recipe for all to enjoy. Can be used for fried rice, pepper soup, and tea.
• Jollof Rice Seasoning

  7.00
  A must-have for creating the iconic African dish 'Jollof Rice', with a harmonious blend of tomatoes, peppers, and spices.
• Chicken Seasoning

  7.00
  Elevate your poultry dishes with a savory blend of herbs and spices that add depth and flavor.

• Pounded Yam

  7.00
  Poundo flour is a fine grinded flour of yam that can be easily cooked and turned into pounded yam.
• Amala

  6.00
  Àmàlà is a local indigenous Yoruba food, native to the Yoruba ethnic group. It is made out of dried yam flour.
• Eba

  6.00
  Èbà / Utara (in Nigeria) as it’s commonly known or Pinon (in Togo, Benin, and southern Ghana) is a staple swallow from Nigeria, also eaten in the West African sub-region and other African countries. The term èbà originates from the Yoruba people of southwest Nigeria. It is also called Utara by the Igbo People of Southeast Nigeria. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri. It is often eaten with rich soups and stews, with beef. The dish is often described as having a slightly sour, sharp taste. Èbà/ Utara is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as okra soup, bitter leaf soup or with either okro, ogbono (Igbo)/ apon (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbègìrì, Amiedi (banga soup) or egusi soup. In West Africa, there are two types of garri, the white and yellow; the yellow garri is prepared by frying with the addition of palm oil to give it a yellow colour, white garri is fried without palm oil.
• White Rice

  6.00
  Long grain parboiled white rice.