Izatus Kitchen
West African restaurant · Peckham ·
Spicy nutty stews with peanut butter and palm oil
Spicy nutty stews with peanut butter and palm oil
"The bedrock of Sierra Leonean cuisine is leafy greens: Cassava leaf, potato leaf, and crain-crain, a leaf whose mucilaginous texture is immediately recognisable as molohiya to those familiar with Levantine food, and ewedu to the Yorùbá. At Izatu’s Kitchen, a small stall in a mini mart next to the station that it shares with a Chinese and Jamaican takeaway, these leaves are cooked down into deep green stews, spicy and nutty, enriched with peanut butter and protected by a layer of fire-red palm oil, so thick it looks like crude. They could be some of London’s best vegetarian dishes if it weren’t for the pieces of turkey, lamb, and fish hidden in the depths. The rest of the menu is helpfully divided into four sections — the grills and snacks speak for themselves, but the jollof is capable of inserting itself as a wildcard option in the perpetual Nigerian vs Ghanaian debate, lush and rich, each grain coated in a smoky slick of oil and good enough to eat by itself." - Jonathan Nunn
"A Peckham takeaway specialising in Nigerian and Sierra Leonean street food classics: buttery meat and fish pies, soft sweet buns, and a lush, smoky jollof rice where each grain is slick with flavour, alongside deeply green, peanut-enriched leafy stews like cassava leaf and crain-crain that could rival London’s best vegetarian dishes." - James Hansen
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Pickel Barrel O.
Faith
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