Come Hungry.
Leave Blessed.
Scotch bonnets blistered over open flame. Jollof with the crust. Suya off the skewer. The Sunday spread — without the Sunday labor.
Every plate
tells a story.
"The pepper soup hit different. Had me sweating at the table in the best way."
— Adaeze O. — Houston, TX
"Booked the catering for our Juneteenth office lunch. People were asking for the chef's number."
— Marcus W. — Events Manager
The real thing.
No diluted version.
Party Jollof
Parboiled long-grain rice, tomato base, whole scotch bonnets, smoked over firewood for that signature bottom crust. Not the stovetop kind.
Suya Platter
Thinly-sliced beef marinated in groundnut-based yaji spice, grilled over hot coals. Served with raw onion, tomato, and more yaji on the side.
Egusi Soup
Ground melon seeds fried in palm oil, bitter leaf, stockfish, and assorted meat. Served with pounded yam. The kind your mother made when you came home.
Catfish Pepper Soup
Whole catfish in a broth of uziza leaves, utazi, uda seed, and scotch bonnet. Sweating is part of the experience.
"At Chop, the bowl gets passed before you've even sat down."
Feed the whole
office. Or the village.
Corporate lunches, cultural appreciation months, birthday spreads, office parties. We bring the full kitchen — not a catered tray of something that used to be jollof.
"We ordered Chop for our company's African Heritage Month lunch. 200 people, zero leftovers. The suya ran out in 8 minutes."
"My mother cried when she tasted the egusi. Said it reminded her of home. That's the only review you need."
"Booked Chop for our Juneteenth celebration. The pepper soup alone had people requesting the recipe. We don't share recipes."
Feeding 20 to 2,000.
Minimum order 20 guests. We handle setup, service, and cleanup.
Pull up a chair.
We keep 12 tables. They go fast on Fridays.