Parking, Tips and Map: Your Guide to Getting Around Jollof & Other Things

#JollofAndOtherThings is now just 4 days away and we've prepared a guide to important logistical information for the Festival! If you've missed it, here are our previous introductions to the theme of this year's edition of Jollof Festival.

Getting to the Festival

The Festival moves to Muri Okunola Park this year, which is in Victoria Island and should be very easy to find even if you've never been. We are using King's College Annexe as our parking lot this year.


You can drive in through Church Gate Street and come out from the main King's College Annexe entrance, and from there it's a short walk to Muri Okunola Park. This parking area can hold up to 700 people. It has been reserved for our festivalgoers and we advice guests to not pay anyone for parking. You are also not advised to park on the Law School road because you might be hassled for money there. Still worried about parking? You can get an Uber/Taxify to the Festival, and avoid any parking issues. If you're not driving, it  gives you the oppurtunity  sample our cocktail and wine vendors.


Jollof Map Flyer-3-1.png

We have a handy map of all the stalls, stage and utilities at the festival to give you a visual guide. Aside from the food, there are challenges, art and showcases on display at the festival, so come in nice and on time to take in as much of the experience as possible.




As with all our previous festivals, we recommend you wear comfy clothing and stretchy pants because you're likely to do a lot of walking and eating. This year's theme, involving creative takes on Nigerian food, really encouraged our vendors to push the boundaries with their menus, and there are lots of interesting new dishes on every vendor's menu. Remember to have a read of our guide to the vendors or view the menus on instagram. Have an idea of who you want to target first, because some vendors do run out!

Have any more questions? We have an FAQ page for any thing else you might be wondering about, and if you still need some clarifications, drop them in in the comments here and we'll respond. Remember to get your discounted advance tickets while you can and we look forward to seeing you on Sunday!


Inside the Spicy and Bold Guts of Lagos Street Food

The tastiest food doesn’t always come out of a fancy kitchen. In fact, the dining culture of a city is often shaped by the eats littered across streets and markets. These street merchants undeniably add color and zest to many a metro. From London to Mumbai, the vibrancy of the local culture isn’t dictated by its Michelin stars. Likewise, Lagos, a city bursting with people on the move, also has its own remarkable street food scene.

Street food in Lagos is communal and energetic, often wrapped in old newspapers and eaten with bare hands. The unique combination of being light on the palate and easy on the pocket make them staples in the average Lagosian’s diet.

There are rising concerns about the food safety of these street eats because they are sold in unsanitary locations, situated over open gutters, exposed to flies, carbon fumes, dust, and other harmful elements within the environment. What’s street food without health code violations, eh?

Puff Puff

puff puff.jpg

Puff-Puff is a spongy treat made from sugar, flour and yeast is highly loved on the streets of Lagos and can be enjoyed in various shades from peppered to glazed with different flavourings such as chocolate or coconut. It is also a chief member of the small chops family and when it’s missing from the platter, the side effects may not be savoury.


Dun Dun

dun dun.JPG

Dun-Dun, a Yoruba word for ‘Fried yam’, is another favorite. Thick rectangular chunks of yam are sliced and deep fried with a sprinkling of salt in sizzling oil for few minutes, then served when its color changes from creamy white to golden brown with just the right amount of crispiness. Dun-Dun is often served with Ata DinDin (fried pepper sauce) which is prepared from chopped tomatoes, onions and a tinge of scotch bonnet or ‘ata rodo’ for extra heat. However, when there is no Ata DinDin, ‘Akara’ can play the perfect substitute. Yeah, the sauce literally gets subbed for Akara. Who knew grounded beans, mixed with pepper and onions and dash of salt and other spices could be so satisfying especially after deep frying it into hot brown balls.



 Photo by Kitchen Butterfly /

Photo by Kitchen Butterfly /

Akara on its own should be revered. This king of Nigerian breakfast sometimes serves as a patty in a local vegan-friendly burger when paired with bread. But not just any bread, ‘Agege bread’. The soft, stretchy bread with a chewy texture you buy from hawkers especially the early morning batch, fresh from the bakery and still rousingly hot. It is called a plethora of names including simply akara sandwich, but amongst the local champions on the street, this bean fritter in bread mix is known as the ‘Risky burger’. 


Ewa Aganyin


If you do not fancy your burger risky, you can still enjoy your agege bread with another bean-based dish, Ewa Aganyin. Ewa Agayin is simply mashed boiled brown beans and the spicy Aganyin sauce. One interesting thing you find with Ewa Aganyin on the streets is that you often find the Agege bread sellers paired up with ewa agayin hawkers. There’s a term for this in economics, but it slips my mind right now.




Like the Ewa Aganyin, Abacha, fondly known as African Salad, is another “mobile” street food. The vendors are not stationary but rather transient, roving from one area to another. Traditionally from the Eastern Nigeria, Abacha starts off with a pile of shredded cassava. Then the sliced garden eggs, sliced pepper, onions, Ugba (Oil bean), and sometimes miscellaneous vegetables, come in. This combination is tossed into a palm oil emulsion with potash powder, which gives the salad its bright yellow colour, and it is stirred thoroughly. Abacha is often served with a variety fish, either smoked mackerel or deboned dry fish. There is, however, a growing trend of pairing it with peppered ponmo (cow hide).




Another favorite of the streets is Boli, soft partly ripened plantains grilled or roasted over blackened pots with redden charcoals along the road. In its authentic Port Harcourt form, it’s served with a peppery palm oil sauce and shredded Utazi leaves. In its purest form, there is also some mackerel on the side. The mackerel is sliced into segments - head, middle and tail - then spiced and glazed palm oil before grilling. Lagos has a slightly different take on Boli, however, Lagosian ditch all that oil and fish for some freshly roasted groundnuts.

Torinmo Salau is a freelance writer/journalist. Her works have been published online and offline in local and international publications.

EDL Weekender: Simply Green Brunch, Big Belly Kitchen, and Craft Cocktails

A little housekeeping before we get into it. 

  • Tickets for #JollofAndOtherThings are live. They're N800 online and N1000 at the date (N1500 if you're paying cash because cash is bad)

Now that's out the way, here's what to do and listen to this weekend:



Simply Green Brunch

Simply Green launched their brunch menu last weekend and we'll probably check it out this weekend. The menu looks pretty interesting, especially that burger. 

The Big Belly Chow Up


Mainland rocks on Eat.Drink.Lagos. Very rare sighting lol. Jokes aside, the last Chow Up was on the island so the Big Belly Kitchen is bringing its wonderfulness to the mainland this weekend. 


Arts & Craft Cocktails at 16/16


16/16 + BarNomadic + Ife Shotunde

BarNomadic is run by BBDD, one of our #DrinkLagos contributors. After all the big talk on the blog, maybe we can check if BarNomadic actually sabi the work. 

“It’s been a long time (long time/
Shouldn’t have left you (left you)…
Without a dope drink to sip to…”

The Bad Boys of Bartending are back.
We are collaborating with 16 by 16 to bring you
”Arts & Craft cocktails”

Enjoy the Works of Ifebusola Shotunde, as well as brand-spanking new cocktails:

“Super Blue FOMO”
“Savage Lemonade” (Defending Champion/Incumbent)


(we encourage you to switch between them often 🏃🏿‍♂🏃🏿‍♂)
— BarNomadic

Have a great weekend, guys!

The Maggi Mystery Box Challenge at #JollofAndOtherThings

With just over  week left until Jollof Festival, we've shared the first batch of vendors menus and released advance tickets (which we recommend you get ASAP). What else is there to look forward to at the event? Well, we've partnered up with one of Nigeria's finest culinary schools, Red Dish Chronicles and Maggi Nigeria for a unique, live cooking competition!

The Mystery Box Challenge will be a chock full of talent. There are eight contestants (all of whom are alumni or current students of Red Dish Chronicles), and they will be judged by some of the finest professional Chefs in the Nigerian food industry. The contestants will be in four teams, and will compete under three categories: Jollof as a starter or Jollof as a main and then Jollof 're-imagined'. Each team will have two members, and they will have 10 ingredients and one hour to cook their dishes in each round as follows:

Round 1a: Team A vs Team B - 'Jollof as a Starter'
Round 1b: Team C vs Team D - 'Jollof as a Main'

The winners of each qualifying round will then get their creative culinary juices flowing in the final round:

Winner (Round 1a) vs Winner (Round 1b) - 'Jollof Re-Imagined'





Karen (25) is an accounting graduate of Covenant University. Her passion for food led her to enroll in a culinary school and she’s currently training as a chef at Red Dish Chronicles Culinary School. She specializes in making cupcakes and meal plans for workaholics. Her hobbies include cooking, travelling, writing and baking.

Hauwa Omoleye Onifade or 'Chef Omey' is a University of Lagos graduate. She holds a Diploma in Culinary Arts from Red Dish Chronicles Culinary School. Her passion for spices and herbs makes her culinary skills outstanding and a force to be reckoned with.


Steven Ishaya holds a Bsc in Microbiology and Industrial Biotechnology. He is an alumnus of Red Dish Chronicles. He gained his culinary skills from intensive training and exposure, but his biggest strengths are his attention to detail and his ability to cook from the heart.  He is also a certified event planner, content writer and model.


Victoria studied Law at the University of Lagos and later attended Red Dish Chronicles to fulfill her desire to become a professional Chef. She is from Cross River state but was born and bred in Lagos.  When she isn’t cooking, she loves reading and teaching. She is currently working on a project to impart knowledge of the culinary arts on teenagers in Nigeria. She hopes to transform the culinary scene in Nigeria.


Morolake started her culinary career in October 2016 at Red Dish Culinary Academy where she was awarded a Diploma in Culinary Arts. She interned as a chef at Nok by Alara Restaurant in Victoria Island, Lagos. She is presently refining her skills operating her own catering business. Rolake plans to emboss her creative mark on the world doing something she knows well: serving up delicious meals made with love.


Deborah Ebube (also known as Chef Debbie) is a Human Resource Management graduate, fitness junkie, and food lover. She loves baking and cooking for people. She also loves exploring cuisines and writing about food. Her favorite food are pancakes. She currently spends her free time inventing things in the kitchen and stuffing her siblings with food.


Victor is a graduate of Covenant University with a Bsc in Mass Communication. He holds a certificate in Brand & Marketing Management. He worked in the corporate world for 3 years and quit to follow his passion for food. He’s currently enrolled at Red Dish Chronicles Culinary School to obtain a Diploma in Cuisine. He owns a start up fast food service called “Chow Station”.


Aloha holds a BSc in Microbiology from the University of Ibadan. She is currently a Chef in training at Red Dish Chronicles for the 1 year Professional Combination Programme. She also runs her food business “Aloha’s Cuisine”, which caters to personal and corporate events. Before starting a food business, Aloha worked at Stanbic IBTC Bank as an account support officer. In her spare time, she loves to read books and spend time with family.




Chef Stone - Graduated from the French Culinary Institute (NY). He worked at Giotto and Paramount in London. He is the founder of the Red Dish Chronicles Culinary School.

IMG_1296 2.jpg

Chef Zoey Blaq - Is a Red Dish Chronicles alum. She was triumphant as the winner of Maggi Kitchen Battle at EatDrinkFestival in December. She is the owner of Zabambam Kitchen.

Kitchen Butterfly - is  the pioneer of the #NewNigerianKitchen. She has been featured in CNN’s African Voices and the late Anthony Bourdain’s Parts Unknown.

Chef Imoteda - Is Cordon Bleu trained. She is the founder of Heels in the Kitchen and an EatDrinkFestival regular. She is also the creator of the Nigerian Fusion Food Tour.

Chef Michael Elegbede - Is a Culinary Institute of America graduate. He is the executive Chef and owner of ÌTÀN. He has worked at Eleven Madison Park in New York.

EDL Weekender: Tacos & Tequila at South

Lots of Jollof promo this week, but if you've somehow missed all of that, we're organizing our second edition of our Jollof Festival. Kitchen Butterfly is back on board and we'll be at Muri Okunola park on August 19. You can get tickets here

Anyway, here's what to do and listen to this weekend:



Tacos & Tequila at South

To celebrate National Tequila Day, Eko Cocktail Club is doing a thing at South tonight:  Tacos & Tequila Fiesta. 


There’ll be a special taco menu paired with a curated cocktail selection. You can add some tequila bombs and free shots all night. South is also putting together a spicy taco eating competition and the winner gets 2 cocktails off the menu on the house. 

Honey's Cupcake of the Month

This wasn't in my original weekender draft, but it dropped in my email and I HAD to share. 

Honey’s classic butter cupcakes are jazzed up with hints of cinnamon and nutmeg, and dotted with chocolate chips. Filled with vanilla bean pastry cream and frosted with vanilla bean meringue buttercream. Topped with a freshly baked chocolate chip cookie and finished with salted caramel.
— Honey's Cupcakes

Visit her website to order



A Special Sunday Roast 

This weekend, Chef Benedict is organizing a special Sunday Roast to celebrate his birthday. There are 3 seatings:

  1. Saturday at 8pm
  2. Sunday at 2pm
  3. Sunday at 7pm .

It's 13k/head but there's a discounted rate of 11k/head for groups of 4.