FoodStars

Signature Nigerian firewood party jollof, richly seasoned with ripe plum tomatoes and aromatic herbs.

Fragrant rice sautéed with diced garden vegetables, liver bits, and sweet corn.

Traditional village rice cooked with bleached palm oil, smoked dried fish, crayfish, scent leaves, and locust beans.

Rich long grain rice simmered in freshly pressed coconut milk broth with aromatic spices.

Fluffy steamed long grain parboiled rice, perfect paired with our rich stews or peppersoup.

Savory spiced rice tossed with smoky peppered goat meat chunks and caramelized habaneros.

Specialty rice infused with authentic northern Yaji spice and charred suya beef shreds.

Wok-tossed seasoned rice packed with plump fresh Niger-Delta shrimps and crisp vegetables.

Oriental style fried rice with spring onions, eggs, and light savory soy reduction.

Our signature gourmet combination rice prepared with select meats, seafood, and secret spice blend.

Rich, deeply seasoned Creole-inspired rice with minced protein, bell peppers, and scallions.

Al dente pasta simmered in deep smoky jollof sauce with peppers, sweet onions, and herbs.

Sautéed spaghetti tossed with crunchy bell peppers, carrots, sweet corn, and savory seasoning.

Tender seasoned beef meatballs nestled over succulent pasta coated in spiced plum tomato reduction.

Fusion pasta tossed in spicy suya yaji cream, red bell peppers, and roasted beef tidbits.

Slow-simmered brown beans with palm oil, crayfish, sweet onions, and tender plantain infusion.

FoodStar's rustic village feast combining boiled root tubers, garden greens, and farm-fresh sauce.

Diced ripe and unripe plantains simmered in aromatic palm oil broth with dried fish and scent leaf.

Boiled white panum yam served alongside rich fried egg sauce simmered with fresh tomatoes and onions.

Stir-fried noodles spiced to order with peppers, diced sausages, and fresh vegetable medley.

Finely shredded wild afang and fresh waterleaf simmered with periwinkle, stockfish, and smoked meats.

Rich melon seed soup prepared in traditional fried style with uziza greens, smoked catfish, and stockfish.

Velvety wild mango seed draw soup simmered with dried fish, stockfish flakes, and bitterleaf touch.

Freshly sliced crunchy okra cooked with crayfish, fresh yellow pepper, and tender assorted meats.

Luxurious okra stew loaded with fresh jumbo prawns, crabs, calamari, periwinkles, and fresh fish.

The pride of Rivers State: whole fresh fish, crabs, tiger prawns, and sea snails in peppery aromatic broth.

Traditional Ofe Onugbu slowly cooked with pounded cocoyam thickener, stockfish, and seasoned offals.

Hand-torn fresh oha leaves in cocoyam thickened palm broth infused with ogiri and smoked fish.

Signature Port Harcourt yellow-pepper native soup cooked with local seafood, ngolo, and sea snails.

Smooth, freshly prepared garri swallow made with yellow Ijebu or Benin garri.

Tender, silky fermented cassava swallow pounded to soft elastic perfection.

Light, lump-free semovita swallow cooked to velvety consistency.

Nutritious, high-fiber whole wheat grain swallow prepared hot and fresh.

Rich Nigerian fried tomato and tatase stew seasoned with garlic, thyme, and fragrant spices.

Invigorating hot broth infused with Uda, Gbafilo, scent leaves, and authentic local spices.

Silky spiced curry sauce with carrots, sweet peas, and tender chicken chunks.

FoodStar's exclusive recipe: juicy seasoned chicken necks slow-simmered in spicy caramelized pepper reduction.

Bleached spicy green pepper sauce infused with locust beans (iru), assorted meats, and whole boiled eggs.

Juicy chicken marinated in aromatic suya spices and slow flame-grilled till golden.

Assorted celebration box featuring skewered corndogs, golden crispy samosas, fried spring rolls, and spicy peppered gizzard bites.

Crisp green lettuce, sweet golden corn, carrot matchsticks, sliced cucumbers, and boiled egg quarters in takeaway bowls.

Freshly baked buttery pastry crust with crimped edges, filled with seasoned minced beef, potatoes, and carrots.

Golden flaky pastry crust with signature diagonal slits, wrapped around richly seasoned beef sausage filling.

Crispy, sweet-crusted golden fried pastry ball with a whole seasoned hard-boiled egg tucked inside.

Fluffy, golden spherical deep-fried sweet dough balls with a pillowy soft interior and golden fried crust.

Ultra-crunchy, sweet golden fried chin cubes packaged in clear airtight jars and golden metallic snack pouches.

Soft, airy Nigerian yeast doughnuts fried to golden perfection with a signature white proof line and sweet bakery glaze.

25 - 100+ Guests - Designed for grand family gatherings, festive homecomings, and end-of-year merrymaking. Firewood smoky party jollof, whole grilled goat, plantains, a loaded buffet cart, turkey platters, Fisherman & Afang soup pots with smooth swallows, Chapman punch bowls, and golden fried plantains.

50 - 500+ Guests - Turn your company’s annual wrap-up party, staff retreat, or corporate awards dinner into a culinary celebration. Includes executive 3-course buffet, custom branded lunch packs, barbecue suya carving station, and refreshing fruit cocktail bar.

15 - 60 Guests - Gather loved ones for a celebration of love and togetherness. Wholesome native rice, rich egusi and oha soups with pounded fufu/emo, crispy farm chicken, loaded plantain pottage, and natural tigernut drinks.

20 - 150 Guests - Kick off January 1st, Independence Day, or public holiday weekends without spending hours in the hot kitchen. Piping hot morning peppersoup, jollof spaghetti, assorted protein feast trays, and refreshing drinks delivered hot to your doorstep or venue.