MyVillage-grill Online Ordering Menu

Fried sweet dough.

Our meat pies are deliciously made and baked with a chunky filling of meat and other savory ingredients.

1 portion.

Seasoned beef fillet, slowly grilled with herbs and spices. For all you meat lovers.

Seasoned cut chicken slowly grilled with herbs and spices.

Seasoned beef livers, slowly grilled with herbs and spices.

Seasoned beef tripe, slowly grilled with herbs and spices.

Peppered goat meat (also known as 'asun' in Nigeria). Finger-licking, lip-smacking medley of roasted goat meat sauteed in spicy sauce and bell peppers.

Grilled and stewed gizzards, seasoned generously.

Peppered fried fish of your choice.

Grilled medium or large whole tilapia with sauce.

Your choice of large whole red snapper, croaker, tilapia, or mackerel, inspired by nighttime street food in Nigeria.

Medium grilled fish with plantains and pepper sauce, a favorite among lots of people, simply because it's a light and healthy meal.

Fried rice with vegetables, and choice of meat.

White rice and tomato stew with choice of meat.

Jollof rice deliciously prepared, with choice of meat.

Designer stew and white rice meal.

Fried rice made with with your choice of shrimp, liver, or beef bits.

Jollof rice richly made with tomatoes, onions, bell peppers, and variety of herbs and seasonings.

Tomato stew with a medley of assorted meats.

Fried stew with marinated fried beef and assorted spices.

Ofada stew (also known as Ayamase stew or designer stew) is a delectable Nigerian stew made with palm oil, iru, green peppers, and proteins.

Ofada stew (also known as Ayamase stew or designer stew) is a delectable Nigerian stew made with palm oil, iru, red peppers, and proteins.

Pepper sauce (also known as Obe Ata Din-Din) is a Nigerian stew prepared with only peppers. Red like tomato stew, but hot!

Nigerian red stew made with palm oils, bell and Scotch bonnet peppers, tomatoes, herbs, and aromatics with proteins of choice.

A traditional West African plantain and gizzard medley that is typically served for lunch or dinner and is great with white rice side.

African pepper soup is a delightfully, intensely-flavored soup that is served throughout West Africa, especially in Nigeria and Cameroon.

African pepper soup is a delightfully, intensely-flavored soup that is served throughout West Africa, especially in Nigeria and Cameroon.

African pepper soup is a delightfully, intensely-flavored soup that is served throughout West Africa, especially in Nigeria and Cameroon.

African pepper soup is a delightfully, intensely-flavored soup that is served throughout West Africa, especially in Nigeria and Cameroon.

Richly prepared and delicious delicacy made with goat head and seasoned with traditional herbs and spices.

Gosh! Succulent cow hoof prepared with traditional herbs and spices. Served at the pleasure of exotic meat lovers.

Abacha and Ugba, also known as African salad, is a cassava-based dish from the Igbo tribe of Eastern Nigeria.

African pepper soup is a delightfully, intensely-flavored soup that is served throughout West Africa, especially in Nigeria and Cameroon.

Delicious African snails peppered and stewed to taste.

Nigerian yam porridge: yams cooked together with onions, peppers, tomatoes, palm oil, dried fish, assorted meats, and seasonings.

Black-eyed beans are made soft and mashed. Served with spicy, barely-ground fried pepper and tomato sauce.

With your choice of fufu.

With your choice of fufu.

With your choice of fufu.

Jute leaves soup, with your choice of fufu.

Cassava leaf stew/sauce with your choice of fufu.

Ogbono soup medley with okro and spinach, and your choice of fufu.

With your choice of fufu.

With your choice of fufu.

Delicious palm nut fruit soup combo with your choice of fufu.

Nigerian spinach soup, efo-riro, is made with greens and spinach sauteed in palm oil, tomatoes, peppers, crayfish, and iru (fermented locust beans).

Ground melon seeds steamed with spinach in a rich broth with red pepper and dried fish and assorted meats.

Ground ogbono pods cooked in a rich broth with red peppers, dried fish, and assorted meats with optional vegtables.

Deliciously cooked in a thick pepper sauce with traditional seasonings, bitter leaves, smoked fish, stock fish, and assorted meats.

Finely diced okra cooked with locust beans, spinach, shrimp, red pepper, dried fish, and assorted meats.

Finely diced okra cooked with locust beans, shrimp, red peppers, snails, crab, shrimp, and assorted seafood.

Afang is made from Afang vegetables (okazi in Igbo) and waterleaves. It is complimented by an assortment of meats.

Pumpkin leaves (ugwu) and spinach vegetables, sauteed with dried fish, stock-fish, assorted meat, and seafood.

Origin: southeastern Nigeria. Cooked with ora/oha leaves, traditional seasonings, smoked fish, stock fish, and assorted meats.

Cassava leaf stew/sauce (from Sierra Leone/Liberia). Yucca leaves made into a rich thick sauce with assorted meats and seasonings.

Jute leaves, ewedu, crain-crain, or molokhia -- deliciously made with assorted meat.

Delicious palm nut fruit soup, made with assorted meat, dry fish, shrimp, catfish, and various spices and seasonings.

With your choice of fufu.

Fried yams served with Obe ata din-din (pepper sauce).

Air-fried potatoes with tomato sauce.

Served with tomato sauce.

Served with fried fish pepper sauce or peanuts.

Fried sweet dough.

Our meat pies are deliciously made and baked with a chunky filling of meat and other savory ingredients.

Mixed platter of samosas, meat pies, puff-puffs, stick meat, fish rolls, and chin-chin.

Seasoned beef fillet, slowly grilled with herbs and spices. For all you meat lovers.

Seasoned cut chicken slowly grilled with herbs and spices.

Seasoned beef livers, slowly grilled with herbs and spices.

Seasoned beef tripe, slowly grilled with herbs and spices.

Peppered goat meat (also known as 'asun' in Nigeria). Finger-licking, lip-smacking medley of roasted goat meat sauteed in spicy sauce and bell peppers.

Half pan of fried stewed beef, party style.

Mixed stewed meat (beef, cow skin, and tripe).

Serves 15-25. Your choice of red snapper, croaker, tilapia, or mackerel.

Native Jollof rice (also known as Iwuk Edesi or palm oil rice). Prepared with unique seasoning, dried fish, and assorted meats. Soul food at its finest!

Designer stew and white rice meal.

Fried rice made with with your choice of shrimp, liver, or beef bits.

Jollof rice richly made with tomatoes, onions, bell peppers, and variety of herbs and seasonings.

Tomato stew with a medley of assorted meats.

Fried stew with marinated fried beef and assorted spices.

Fried stew with marinated tough chicken and assorted spices.

Ofada stew (also known as Ayamase stew or designer stew) is a delectable Nigerian stew made with palm oil, iru, green peppers, and proteins.

Ofada stew (also known as Ayamase stew or designer stew) is a delectable Nigerian stew made with palm oil, iru, red peppers, and proteins.

Pepper sauce (also known as Obe Ata Din-Din) is a Nigerian stew prepared with only peppers. Red like tomato stew, but hot!

Nigerian red stew made with palm oils, bell and Scotch bonnet peppers, tomatoes, herbs, and aromatics with proteins of choice.

Nigerian spinach soup, efo-riro, is made with greens and spinach sauteed in palm oil, tomatoes, peppers, crayfish, and iru (fermented locust beans).

Ground melon seeds steamed with spinach in a rich broth with red pepper and dried fish and assorted meats.

Ground ogbono pods cooked in a rich broth with red peppers, dried fish, and assorted meats with optional vegtables.

Deliciously cooked in a thick pepper sauce with traditional seasonings, bitter leaves, smoked fish, stock fish, and assorted meats.

Finely diced okra cooked with locust beans, spinach, shrimp, red pepper, dried fish, and assorted meats.

Finely diced okra cooked with locust beans, shrimp, red peppers, snails, crab, shrimp, and assorted seafood.

Afang is made from Afang vegetables (okazi in Igbo) and waterleaves. It is complimented by an assortment of meats.

Pumpkin leaves (ugwu) and spinach vegetables, sauteed with dried fish, stock-fish, assorted meat, and seafood.

Origin: southeastern Nigeria. Cooked with ora/oha leaves, traditional seasonings, smoked fish, stock fish, and assorted meats.

Cassava leaf stew/sauce (from Sierra Leone/Liberia). Yucca leaves made into a rich thick sauce with assorted meats and seasonings.

Jute leaves, ewedu, crain-crain, or molokhia -- deliciously made with assorted meat.

Delicious palm nut fruit soup, made with assorted meat, dry fish, shrimp, catfish, and various spices and seasonings.