Bukahauz
Afro Fusion

Afro Fusion

Where bold African spice meets global technique — a boundary-defying culinary journey.

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 comfort of Caribbean warmth. Every plate is a conversation across continents.

15 Regional Roots
40+ Heritage Spices
A Visual Feast

The Fusion Collection

Premium hospitality food photography of traditional African cuisine

From Egusi Dumplings to Ghana Dark Ganache, explore the nine pillars of our seasonal heritage menu.

Afro Fusion Signatures

Boundary-defying dishes where African heritage meets global technique.

Suya-Spiced Gyoza

£28

Delicate Japanese-style dumplings filled with groundnut suya paste, served with a hibiscus ponzu dipping sauce.

West African Roots

Truffle Suya Ribeye

£42

35-day dry-aged beef, Yaji-spiced and finished with black truffle oil, served with sweet potato dauphinoise and Scotch Bonnet béarnaise.

The Hausa Legacy

Signature Grains

Smokey Jollof Risotto

Long-grain rice slow-cooked in a trinity of heritage tomatoes, red peppers, and hardwood smoke.

The Gold Standard
Technical Excellence

The 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.

eco
Ancient Teff

Nut-brown Ethiopian grain, fermented for 72 hours for a complex tart finish.

landscape
Highland Sorghum

Toasted mountain grains from the Kenyan highlands, served with cultured butter.

A Sweet Conclusion

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.

The Bukahauz Philosophy

"A table is where the stories of our ancestors meet the dreams of our children."

CHEF ADEBOLA

The Full Collection

Afro Fusion Menu

Where African soul meets global precision — bold, unexpected, and unforgettable.

Egusi Dumplings
Starter

Suya-Spiced Gyoza

£28

Japanese-style dumplings filled with groundnut suya paste, served with a hibiscus ponzu dipping sauce.

Suya Ribeye
Main

Truffle Suya Ribeye

£42

35-day dry-aged beef, Yaji-spiced and finished with black truffle oil, served with sweet potato dauphinoise and Scotch Bonnet béarnaise.

Jollof Rice
Main

Jollof Risotto

£24

Italian risotto technique applied to long-grain rice, West African tomato base, smoked paprika and aged parmesan crust.

Pepper Soup
Starter

Miso Pepper Soup

£18

West African pepper soup base deepened with white miso and dashi, topped with pan-seared seabass and yuzu oil.

Goat Curry
Main

Berbere Lamb Shank

£36

12-hour slow-braised lamb shank in Ethiopian berbere and red wine reduction, served over butternut squash puree and crispy injera.

Plantain
Side

Plantain Croquettes

£9

Crispy plantain and scotch bonnet croquettes with a coconut aioli and pickled mango salsa.

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Sweet Endings

Dessert Menu

Fusion desserts where East meets West meets Africa — daring combinations with a sweet payoff.

Ghana Ganache

Ghana Dark Ganache

£12

85% Ghanaian dark chocolate ganache tart with salted caramel and toasted groundnut praline.

Hibiscus Sorbet

Zobo Hibiscus Sorbet

£10

Chilled hibiscus and ginger sorbet served in frozen zobo syrup with candied lemon zest.

Puff Puff

Luxury Puff Puff

£9

Light, pillowy Nigerian doughnuts infused with coconut milk and vanilla, served with mango dipping sauce.