Order West African Food Online

Crisp, golden egg rolls bring a different first bite to the table. Akwaba serves Nem as a snack or appetizer. Add them before your main dish.

Three lightly sweet West African dough bites with a soft center and golden browned exterior. Small, familiar-looking, unexpectedly different. Start with a trio before your meal.

Golden pastry wraps around a seasoned meat filling. Flaky outside, meat-filled inside. Grab one when you want something handheld before the main plate or add it alongside your meal.

A traditional Nigerian soup made with ground melon seeds, leafy greens, savory seasonings, and your choice of meat. Rich, hearty, and especially satisfying with fufu.

Tender sweet potato leaves cooked with onions, spices, and West African red palm oil. Mild and comforting. Enjoy with fufu, rice, or another main dish.

Tomatoes, onions, and specialty spices make this deep red stew. A different route from the usual. Try it with rice, fufu, chicken, beef, or fish.

Fresh spinach, diced onions, spices, and African red palm oil come together in this home-style soup. Light on the palate. Choose fufu or rice.

Blended cassava leaves prepared with onions, peppers, and African palm oil. Meet a leaf most menus never show. Spoon it over with rice or pair it with fufu.

Krain Krain, also called Palava sauce, combines leafy greens with African red palm oil. Soft, slippery texture unlike ordinary soup. Pair with fufu or rice.

Palm butter comes from ground palm fruit pulp, creating a natural butter-like base with fine okra powder. Thick, reddish texture you don’t meet every day. Enjoy with fufu or rice.

Tender diced okra gives Gombo, a West African soup, its naturally slippery texture. A repeat-order favorite. Take the traditional route with fufu or rice.

Pepper Soup keeps things light but brings the heat. Traditionally enjoyed across West Africa, often with chicken or fish. Add fufu or a side and make it a meal.

Peanut butter forms the base of this traditional West African soup. Familiar ingredients, unexpected bowl, adjustable heat. Choose mild or spicy, then enjoy with fufu or rice.

Vegetarian West African soup from ground palm fruit pulp, creating a butter-like base. No meat or fish, just natural, nutrient-rich goodness. Enjoy with fufu or rice.

Tchep Chicken brings Akwaba’s Senegalese-style jollof rice, seasoned chicken, and vegetables onto one plate. Fresh six days a week. Catch it while it’s in rotation.

Tchep Half Fish brings Senegalese jollof rice, half fish, and fresh vegetables together. One plate, three parts. Akwaba serves the full combination in Aurora.

Tchep Vegetable brings Senegal’s broken rice, tomato-herb sauce, cabbage and carrots together in one pot. No separate sides. Everything lands together. A full plate, built differently.

Tchep Goat brings seasoned goat over Akwaba’s home-style Senegalese jollof rice with vegetables. A plate that skips the familiar. Find it in Aurora or keep eating the usual.

Tchep Whole Fish pairs Akwaba’s Senegalese jollof rice with a whole cooked fish. No half measures. The full fish lands with the rice here. Go whole or move on.

Tchep Lamb serves spiced lamb with Akwaba’s Senegalese jollof rice. One plate that refuses the predictable. Served in Aurora for the Denver metro.

Lamb Dibi brings bite-size Senegalese grilled lamb with a spice blend. Four sides enter; one gets the spot: Attieke, Jollof Rice, Fried Plantains, or French fries.

Beef Dibi keeps the grill busy with Senegalese beef, cut into small pieces and seasoned with traditional spices. Different cut, different mood. Find it at Akwaba in Aurora.

Chicken Breast Dibi turns grilled chicken breast into the main event Senegalese-style. Familiar protein, different direction. Pick this when plain chicken isn’t making the cut.

Chicken legs and thighs take the grill with layered seasoning and plenty of character. One plate, zero hesitation, different energy. This chicken order refuses to fade into the background.

Two seasoned beef skewers bring a quick West African switch-up. Sometimes two sticks change the order. Then everything shifts: Different lane, little fire, little detour at Akwaba in Aurora.

Two chicken kebabs carry West African spices through every piece. Easy to add, built to break routine. Put two into the mix at Akwaba in Aurora.

Fried goat is goat meat fried until lightly crisp on the outside and tender inside. A simple way to enjoy goat meat.

Tilapia Regular gives you two roads: fried or grilled. Then choose attieke, plantains, jollof rice, or another side. One fish, your route, in Aurora.

Extra Large Tilapia arrives fried or grilled, then you call the side: attieke, plantains, jollof rice, banku, or more. The plate gets serious from there.

Catfish Fillet starts with two directions: golden-fried or fire-grilled. From there, the plate opens up. Bring in attieke, plantains, jollof rice, or your side of choice.

Red Snapper keeps dinner from playing small. Fried with crunch or grilled with smoke, it stays center stage. Pair with attieke, plantains, jollof rice, or another side.

Whole Mackerel doesn’t hide in pieces. Choose crisp-fried or flame-grilled, the fish owns the plate. Round it out with attieke, plantains, jollof rice, banku, or whatever side calls you.

Garba puts tuna in charge, fried or grilled. Then the side lineup gets wide. Choose attieke, fried plantains, French fries, jollof rice, rice and beans, or banku.

Fried Sol Fish keeps the plate straightforward but far from ordinary. Choose fried or grilled. Bring attieke, plantains, fries, jollof rice, banku, or another side into the mix.

Half Tilapia brings crisp edges and a tender center to the plate. Half the fish, still fully in the game. Go with attieke, fried plantains, fries, jollof rice, rice and beans, or banku.

French Fries keep one corner of the plate easy and recognizable. Hot, lightly salted, and ready to dip. Use them to balance any main dish.

Attieke turns cassava into light, couscous-like grains with a gentle tang. A side that quietly changes the plate. Pair it with grilled fish, chicken, or another main.

White Rice keeps the meal grounded with soft, steamed grains served warm. Nothing flashy, and that’s the point. Let the soup, stew, fish, or meat do the talking.

Jollof Rice trades plain for tomato-red color, layered seasoning, and a touch of smoke. The plate changes once it lands. Pick it when you want the side doing more.

Rice and beans bring tender beans and fluffy rice together in one. Two staples, one side, no choosing between them. Put it beside fish, chicken, or anything.

Golden plantain slices land with natural sweetness and a tender bite. They don’t need much explaining. Add them when the plate needs a softer turn.

Kebabs bring seasoned skewered bites to the side of the plate. Small add-on, bigger change of pace. Drop them beside any West African main.

Fried Rice gives the side of the plate more going on. Vegetables, rice, and seasoning all show up. Use it with West African meats or anything saucy.

Fufu is a West African staple made for soups and stews. Tear, dip, scoop, skip the spoon, fork for a traditional route. Choose plantain, yam, cassava, or banku.

Nigerian Jollof cooks rice through a deep tomato blend until every grain carries color. This side comes with its own identity. Put it beside meat, fish or stew.

Jamaican Plain Ginger Beer brings fizz with a gingery kick. Cold, sharp and built to cut through the meal. Pair it with fufu, rice, soup, or anything.

Jamaican Pineapple Ginger Beer mixes tropical sweetness with a lively ginger bite. Bright, crisp, and anything but ordinary. Let it cool down spicy soups, fufu, or rice dishes.

Malt Vita Classic brings deep malt flavor with a full-bodied finish. A darker sip, a different break. Have it with soups, fufu, rice or mains.

Power Malt Extra Energy pours sweet malt flavor with a creamy finish. More than a background drink. Reach for it with soups, fufu, rice or a main dish.

Pick Coca-Cola, Sprite, Pepsi, or another canned favorite. Bubbles, no guessing. Keep one beside grilled meats, Yassa, or whatever lands on the table.

Choose Coca-Cola, Sprite, Pepsi, or another bottled favorite. Cold bottle, familiar taste, easy reset between bites. Keep it close for soups, grilled plates, or whatever runs hot.

Senegalese Half Fish Yassa comes covered in fried onion stew. A softer move, far from plain. The stew wraps around every bite Finish with white rice, jollof or fried plantains.

Whole Fish Yassa keeps nothing small, whole fish, onion stew, full plate. The stew settles into every section. Take it with white rice, jollof rice or fried plantains.

Chicken Yassa brings chicken and caramelized onion stew together with bold seasoning. Nothing rushed here. Set it beside white rice, jollof rice or fried plantains.

Chicken Yassa Large takes the regular order further with one extra chicken piece in caramelized onion stew. More room to dig in. Go white rice, jollof rice or fried plantains.

Akwaba’s vegetarian authentic soups keep meat off the menu without losing the tradition. Steaming hot, full bowl. Choose fufu or rice and follow the meat-free route.

Vegetarian specialty soup takes Akwaba’s no-meat route beyond the familiar. A meat-free bowl with its own lane. Choose fufu or rice and keep the meal moving.

West African-style Ginger Juice comes small or large, with a sharp ginger kick and cool finish. One sip wakes the table up. Pick your size and reset between bites.

Bissap hibiscus flowers come small or large with a sweet-tangy pull. Floral, chilled, and easy to notice. Choose your size and let the drink change the pace.

Passion Fruit brings tropical sweetness with a tangy edge, served small or large. Golden fruit flavor keeps things lively. Let it brighten whatever lands on your plate.

Caprisun keeps it simple with fruity flavor in a grab-and-go pouch. No cup, no fuss. Tuck one beside any Akwaba meal and keep things easy.

Bottle Water does one job and gets out of the way. Cold, clean, no extra noise. Reach for it when the food should keep all the attention.

Degue Millet Yogurt blends creamy yogurt with millet grains, a traditional West African pairing. Spoonable, lightly textured, and outside the usual dessert lane. Save room for it.

Bofrot Puff Puff comes ready for bigger gatherings. A large tray feeds about 40 to 50 people. Set it out and let the crowd work through it.

Fried Fish Group Size moves from small gathering to large room catering. The small tray feeds 10 to 15 people, the medium tray serves 15 to 25 people, and the large tray satisfies 30 to 40 people. Choose the best tray before the headcount chooses for you.

Grilled Chicken Group Size is built to show up when more seats get filled. A small tray feeds 10 to 15 people, a medium tray serves about 15 to 20 people, and a large tray satisfies 30 to 40 people. Match the size to the gathering.

Jollof Rice Group Size knows how to carry a crowd. The small tray feeds 10 to 20 people, the medium tray serves about 20 to 30 people and the large tray satisfies 30 to 40 people. Bring the tray that keeps the table moving.

Fried Plantains Group Size brings a sweet edge to the catering table. A small tray feeds 15 to 25 people, a medium tray serves 20 to 30 people, and a large tray satisfies 40 to 50 people. Choose the size before the tray starts disappearing.

Beef or Lamb Dibi Group Size gives the guest list a grilled centerpiece. A small tray feeds about 10 people, and a large tray serves 30 to 40 people. Go beef or lamb and build from there.

Pastel Meat Pies keep catering simple when people want something easy to grab. Just $3 for each. Custom pricing is available for small, medium, and large trays. Size it for the room.

One gallon of Ginger Juice brings West African’s sharp ginger kick to the whole gathering. Pour, pass, repeat. Built for catering tables, group meals, and celebrations.

Bissap in a one-gallon size is built for sharing across the catering table. Bright hibiscus flavor travels well. Pour it through celebrations, office events, or family gatherings.

West African-style Fried Rice brings mixed vegetables across every catering tray. The small tray feeds 10 to 20 people, the medium tray serves about 20 to 30 people, and the large tray satisfies 30 to 40 people. Let the headcount decide how much rice hits the table.

Attieke brings cassava couscous to the catering spread. The small tray feeds 10 to 20 people, and the large tray serves 30 to 40 people. Pick the size that gives every plate a scoop.