As the Nigerian American chef Kwame Onwuachi of the still-nigh-unbookable Tatiana has written, Nigeria's suya spice blend, prickly with chiles and onion, is 'the grandfather of American barbecue.'
At Radio Kwara, the restaurants' á la carte menu allows diners to choose from a variety of dishes, drawing a connection between Nigerian flavors and American dining.
Agege bread is 'like Texas toast,' a server shared, but it surpasses that comparison with its toasted butter richness and unique toppings.
The ingredients of the suya are a guarded secret, highlighting the intersection of cultural influences that contribute to the evolving narrative of American barbecue.
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