08/29/2026
It was simply delightful finally experiencing NNIPA , a new fine-dining destination inside the A&C Corner, East Legon. I had attended an event sometime last year when one of the founding partners mentioned plans to create a restaurant of this nature. So, finally getting to experience it firsthand felt like a beautiful full-circle moment.
The evening unfolded as a thoughtful celebration of Ghanaian cuisine, reimagined through a contemporary fine-dining lens. Drawing on the Southern African roots of chef limited and incorporating French culinary techniques, the menu was an exploration of familiar flavours presented in wonderfully unexpected ways.
Imagine succulent cow tongue paired with tender wele, cooked to a texture so delicate it practically melts in your mouth. Then came a refreshing salad elevated with the earthy character of kontomire.
The sh*to chicken was another standout. Think peri-peri chicken, but with Ghana’s beloved sh*to taking centre stage. Spicy, smoky and deeply flavourful, it was delicious.
I was equally impressed by their take on kelewele. The familiar Ghanaian favourite arrived with noticeably different flavour dimensions and considerably less oil, allowing the spices and natural sweetness of the plantain to shine.
After dinner, we took a brief musical interlude, with Kafui Dey on the piano, before returning to the table for an artistic dessert experience. The sweet finale featured custard bofrot, a selection of locally sourced chocolates and, most intriguingly, kelewele ice cream.
One of the strongest threads running through the entire experience was the emphasis on fresh, locally sourced ingredients, creating a genuine farm-to-table sensibility while placing Ghanaian produce firmly at the heart of the menu.
And for the farewell cocktail, we were treated to a delicious infusion combining Ghanaian chocolate with palm spirit, a fitting final sip to an evening that celebrated local ingredients, culinary creativity and Ghanaian identity.