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Our kitchen
Cooked in Yaba, eaten anywhere
One kitchen, one rule: Nigerian food should still taste like Nigerian food when you're counting calories.
The idea
Diets shouldn't take your food away
Most weight-loss plans ask you to give up the food you love. We started from the other end: keep efo riro, ofada, jollof and pepper soup, and change how they're cooked.
Every dish is weighed, measured and counted, then sold as a weekly plan or a single plate. You get the taste of home and a calorie number you can actually plan around.
How we cook
The kitchen rules
Six habits that keep a plate around 450 kcal without making it taste like a diet.
- 01
Measured oil
Oil is measured by the tablespoon, never free-poured. It is the single biggest calorie swing in Nigerian cooking.
- 02
Weighed portions
Rice, swallow, protein and soup are weighed per portion, so the calories on the lid match what's in the box.
- 03
Grilled, not fried
Chicken and fish are grilled or air-fried. Plantain is baked or boiled. The pepper stays exactly where it was.
- 04
Swaps, not substitutes
Cauliflower rice blended into jollof and oat or wheat swallow keep the taste you know with fewer calories.
- 05
Cooked the same day
Meals are cooked fresh in the morning of each delivery, with no leftovers carried over.
- 06
Labelled for you
Every lid carries the name, day and calories, so you always know what you're eating.
From stove to door
A delivery morning
