Heritage & Heat
A sensory exploration through the vibrant landscapes and ancient traditions of the continent.
A Journey Through the Continent
Bukahauz celebrates the soul of Africa. From the spice-laden markets of Marrakesh to the rhythmic coastal flavors of Lagos, we curate an experience that honors ancestral techniques while embracing contemporary culinary finesse.
The Bukahauz Collection
From Egusi Dumplings to Ghana Dark Ganache, explore the nine pillars of our seasonal heritage menu.
Heritage Classics
Timeless recipes reimagined for the discerning palate.
Egusi Dumplings
£28Delicate rice-flour parcels filled with toasted melon seeds and wild spinach, finished with a reduction of crayfish butter and Scotch Bonnet oil.
West African Roots
Seared Suya Ribeye
£4235-day dry-aged British beef, crusted in artisanal groundnut spice and Yaji. Served with plantain purée and a red-chili chimichurri.
The Hausa LegacySignature Grains
Smokey Jollof Risotto
Long-grain rice slow-cooked in a trinity of heritage tomatoes, red peppers, and hardwood smoke.
The Gold StandardThe Ancestral Fonio
Known as the "seed of the universe," our Fonio is sourced directly from sustainable farms in Senegal. It is toasted and steamed to a cloud-like consistency, dressed with wild honey and toasted shea nut oil.
Ancient Teff
Nut-brown Ethiopian grain, fermented for 72 hours for a complex tart finish.
Highland Sorghum
Toasted mountain grains from the Kenyan highlands, served with cultured butter.
Traditional Desserts
Refined interpretations of the continent's most beloved sweet endings.
Spiced Koeksisters
Cape Malay classic, infused with cardamom and rooibos-steeped syrup.
Hibiscus Poached Pear
Wild hibiscus syrup, cassava crumb, and whipped coconut cream.
Ghana Dark Ganache
70% Single Origin chocolate, salted plantain crisps, and smoked sea salt.
"A table is where the stories of our ancestors meet the dreams of our children."
CHEF ADEBOLA