Best Dishes at Chishuru

Another example of Bakare's skill with fermented cakes. A deep-fried fermented corn cake—crispy outside, tender and complex inside—topped with earthy chestnut mushroom purée and a dollop of coconut cream. The combination is unexpected and works brilliantly: crispy, earthy, and creamy.

A crispy, deep-fried fermented rice cake—textured and complex from fermentation—topped with delicate white crab meat. The contrast between the crunchy exterior and tender interior of the cake, combined with the sweetness of the crab, creates a stunning bite. Reviewers consistently single out this as a standout.

A crispy fermented rice cake served with a piquant date and tamarind sauce—sweet, sour, and slightly spicy. The sauce is balanced and complex, the cake is textured. This is a perfect showcase of how Nigerian cuisine balances sweetness with savory depth.