On the menu is the popular Dawadawa jollof made from local rice to taste, Tubaani, millet TZ with ayoyo and bito soup, Guinea fowl meat and salad.

Beverages to go with the meal are ‘Zonkom’, ‘Kuskus,’  ‘Burkina’ and Sobolo, all locally prepared and healthy drinks with no additives.

They receive orders, undertake catering services and deliver services on time to meet the demands and taste of customers.

The caterer, Rabiatu Abdulai Akamim, said the eatery had been established with the customer in mind, adding “our menu is healthy and largely plant-based.”

“We care about your health; we cook and serve our dishes with you in mind,” she said.

“Our service takes the taste and health of our customer into consideration, especially people with diabetes and hypertension and need to eat a healthy diet away from the starchy, oily and sugary foods,” Ms Akamim added.

She said she was influenced into the Dawadawa Jollof and allied cuisine by the dietary habit of her father who was diagnosed of hypertension and he had to change his diet and managed his health for over 30 years he was diagnosed of the cardiovascular disorder.