Behind the fire
A standard
she won't lower.
Onídòkó A. began the way the best food usually does: with one person who simply refused to serve anything she wouldn't happily eat herself.
What started as roasting for family and friends became a name people started asking for. Rabbit, chicken, duck, guinea fowl: birds and game cooked over open flame, the old way, with patience and a heavy hand on the seasoning.
The “Asaro & Co” came naturally. A roast is good; a roast with proper asaro, smoked pepper sauce and plantain caught at the edge of the fire is a meal you remember. That's the table we set.
Today Onídòkó A. roasts across Lagos, Nigeria, for one hungry person on a Tuesday and for two hundred at a wedding on Saturday, with the same fire and the same standard.
What we hold to
Four things, non-negotiable.
Real fire, always
No shortcuts, no hot boxes pretending to be flame. If it didn't meet the fire, we don't serve it.
Seasoned by hand
Every bird is rubbed and marinated by hand to the house recipe: the part you can taste but can't copy.
Cooked to order
We roast when you order, and send it the moment it's right. Freshness isn't a slogan here.
The whole table
Asaro, smoked pepper, plantain: the “& Co” that turns a good roast into a proper meal.