Ẹ káàbọ̀

Come hungry, come as you are — in Èkó the table is always laid for one more.
Event cateringBook a table

Each ÉKO '77 is a love letter to Lagos — its markets and its mothers, its restless invention, its Sunday parties and its unmistakable heat.

A bowl of rice being passed between two people at a table
Above: A bowl on its way across the table — nothing here stays on one plate for long.

We took our name from it. Èkó is what Lagos calls itself in Yoruba, and the '77 is the year the whole Black world came there to eat, argue and dance for a month straight: FESTAC '77, the festival that gave a generation its swagger.

Chef Sekinat cooked through twenty years of weddings and christenings before she ever opened a dining room, and she cooks now the way that city taught her. Jollof with smoke in it. Egusi thick enough to stand a spoon in. Suya off the grill while you are still deciding.

None of it is museum food. Lagos never stopped inventing, so neither do we: beside the pots your grandmother would recognise sit grilled salmon, peppered turkey and a whole croaker straight off the flame.

Our story
Emblem of the 2nd World Black and African Festival of Arts and Culture, Lagos 1977
Right: The emblem of FESTAC '77, Lagos.

However you are eating

Three ways to the same kitchen

The dining room at ÉKO '77, with its neon sign

Take a table in a room that hums with Lagos

Restaurants

Kindly inspected, kindly rated

Every kitchen, on the record

Food hygiene rating

  • Kingstanding 5/5
  • Wolverhampton 5/5
  • New Cross 5/5
  • Pershore Road 4/5

Food Standards Agency

Google reviews

  • Kingstanding 4.5★
  • New Cross 4.5★
  • Wolverhampton 4.4★

Pershore Road opened most recently and has too few ratings to publish

4.5average across 2,288 Google reviews · four kitchens

ÉKO '77 operates with full public and product liability insurance, and every kitchen follows HACCP food-safety standards.

A culinary showcase

The bill of fare

Traditional favourites

Ewa Agoyin £16

Beans served with togolese sauce and fried plantain

Abula £19

Amala with assorted meat stew, gbegiri and ewedu

Abula Fresh Fish £21

Amala with croaker stew, gbegiri and ewedu

Assorted Meat £15

Shaki and beef with jollof rice or fried rice

Peppered Chicken £15

Served with jollof rice or fried rice

Peppered Hake Fish £15

Served with jollof rice or fried rice

Pepper Soup £14

Served with assorted meat

Modern dishes

Grilled Salmon Fillet £18

Served with jollof rice or fried rice

Grilled Chicken £15

Served with jollof rice or fried rice

Peppered Beef £16

Served with jollof rice or fried rice

Peppered Turkey £16

Served with jollof rice or fried rice

Grilled Whole Tilapia £22 / 25

Served with fried plantain or fried yam

Grilled Whole Croaker £23 / 25

Served with fried plantain or fried yam

Grilled Catfish £23 / 27

Served with fried plantain or fried yam

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Gallery

Our restaurants & cuisine

A tall blue cocktail with lime, set beside a bowl of stew
A full table — jollof rice, stew, peppered meat and sides put down together
A bowl of jollof rice, with stew and a roll behind it
Goat pepper soup in a clay pot, with peppers, lime and a candle
Stew, jollof and peppered meat laid across a marble table
Behind the bar at ÉKO '77, a drink being mixed
Jollof rice with grilled fish and a basket of chips
The dining room wall — a flower wall under a neon sign reading The true taste of Lagos
A blue cocktail beside peppered chicken and chips
The dining room — green velvet chairs, dark tables and hanging lamps

Event catering

The same kitchen,
by the tray

Every pot on our menu can be cooked in quantity and brought to your room — a christening, a birthday, an office floor or a wedding. The same kitchen, the same pots, laid out by the tray for your guests. Tell us the date and the numbers, and we will cook for your room.

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Jollof rice, cooked down slowly
Egusi, thick with melon seed
Fried rice with prawns and peppers
A table of assorted meats and sides

A word from our chef

The true taste
of Nigeria

“Each dish is a tribute to the rich culinary heritage of Nigeria, crafted with love and the freshest ingredients. We understand the importance of family, and our restaurant is designed to be a welcoming space for guests of all ages — whether you are celebrating a special occasion or simply enjoying a meal out. Every bite tells a story.”

Chef SekinatTwenty years in the kitchen

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A table set with swallow, stews, peppered meats and sides
Above: A full table — swallow, stew, peppered meats and sides, all set down at once.
A large spread of dishes laid across a table

ÉKO '77 events

Forfiftyorthreehundred

Twenty years of catering weddings, birthdays and conferences came before the restaurants — and it never stopped. Tell us the room, the date and the number of mouths, and we will send a personalised quote.

  • Up to 100Corporate
  • 100–300Celebrations
  • 400+Weddings
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What's in a name

Proud origins

Nothing about ÉKO '77 is accidental — not the name, not the year, not the twenty years of cooking that came before the first dining room opened.

Read our story
FESTAC '77 emblem

The '77

FESTAC '77

The 2nd World Black and African Festival of Arts and Culture — Lagos, 1977. A month in which the whole Black world came to one city to eat, dance and argue.

The name

Èkó

Yoruba for Lagos, the former capital of Nigeria and the source of every recipe on our menu.

The kitchen

20 Years

Chef Sekinat cooked for weddings, birthdays and conferences long before she cooked for four dining rooms.

All welcome

From Lagos with Love

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