The Bukahauz Menu

Afro Fusion

Where bold African spice meets global technique — Japanese precision, French richness, Caribbean warmth. A boundary-defying culinary conversation.

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The Philosophy

Where Africa Meets the World

Afro Fusion is the art of collision — the unmistakable boldness of the African palate meeting the precision of French technique, the freshness of Japanese minimalism, and the soul of Caribbean warmth.

Every plate is a conversation across continents. Not fusion for the sake of novelty, but deeply considered pairings rooted in flavour memory and cultural respect.

6Fusion Signatures

15+Global Influences

40+Heritage Spices

Mains

Fusion Signatures

Japanese × West African

Suya-Spiced Gyoza

£19

Pan-seared pork and lemongrass dumplings coated in suya spice blend, served with a tamarind-ginger dipping broth. The crunch of the fold meets the heat of the sahel.

French × Northern Nigerian

Truffle Suya Ribeye

£52

28-day dry-aged ribeye, marinated in suya rub and finished with black truffle butter. Accompanied by a shallot and scotch bonnet jus and crispy yam purée.

Italian × West African

Jollof Risotto

£26

Arborio rice cooked in a smoky tomato-pepper Jollof base, finished with aged parmesan and sautéed king prawns. The meeting point of Lagos and Milan on one plate.

Japanese × Nigerian

Miso Pepper Soup

£22

White miso broth blended with uziza leaves, African nutmeg and catfish stock. Finished with sesame oil, soft-poached quail egg and crispy shallots. Deeply aromatic.

Ethiopian × Middle Eastern

Berbere Lamb Shank

£38

Slow-braised 12-hour lamb shank in Ethiopian berbere and ras el hanout. Served on saffron cauliflower purée with pomegranate molasses reduction and crispy injera crumble.

Caribbean × Spanish

Plantain Croquettes

£14

Golden crispy croquettes of twice-cooked ripe plantain and manchego, filled with spiced oxtail. Served with a roasted red pepper and scotch bonnet aioli.

Sweet Endings