EDL Taste Test: Meatpies Of Lagos

FOLLY: This was the taste test that inspired this series. 

NOSA: And yet it took so long to actually do it



eatdrinklagos mr biggs meat pie-1.jpg

FOLLY: Chicken Republic's is the most expensive of the three coming in at N350 following by Araba's at N300 and lastly Mr. Biggs at N270. 

NOSA: For all the noise,  people never talk about how sneakly expensive Mr. Biggs is. Everyone seems to think their meat pie is N150, but nope, it's not.



eatdrinklagos mr biggs meat pie-3.jpg

FOLLY: Araba's has the most legit pastry crust. It's multilayered and flaky. 

NOSA: In another country, Araba's meat pie would probably have some fancy marketing name like "Artisanal Meat Pattie".

FOLLY: Chicken Republic has a mildly spiced crust which I really like. Mr. Biggs is the worst of the lot, in my opinion, as it's dense and tasteless. 

NOSA: I actually liked the Mr. Biggs crust. Chicken Republic was the bottom of the pile for me. 


eatdrinklagos mr biggs meat pie-5.jpg

FOLLY: In addition to the dubious nature of Mr. Bigg's meat pie, the little filling that they did include was quite bland in contrast to Araba and Chicken Republic who actually seasoned the filling.

NOSA: Mr. Biggs is real fraudulent these days. I mean, look at all that "space". Such a scummy scam. Chicken Republic, on the other hand, was a bit boring for me.

NOSA: Again, Araba's meatpie is built like somebody actually gave a damn about the meatpie. 

FOLLY: Araba's also introduced potatoes and carrot, but the meat is dominant.

NOSA: Why do "they" put potatoes in meat pie anyway?



FOLLY: Both I and Nosa could identify each one in a blind taste test. 

NOSA: I'll be honest, I cheated a bit. I couldn't tell them apart per se, but it's pretty easy to tell the different crusts apart from the texture.  



FOLLY: Mr. Biggs has fallen off. It's a tie between Chicken Republic and Araba's for me. I'm greedy so I like that Araba's is big but I love the flavors in Chicken Republic's filling. 

NOSA: Araba's definitely has the best one, but I'll take Biggs over CR. It's fraudulent, but it still tastes as good as the old days.  

FOLLY: What did Chicken Republic ever do to you?

Best meatpie in Lagos
Mr. Biggs
Chicken Republic
facebook poll

Work Lunches: Gidi Gourmet

Our "Work Lunches" series focuses on your non-traditional food establishments, the ones without brick and mortar locations. For nomenclature purposes, we'll call them Online Restaurants

Gidi Gourmet

0803 419 3311

NOSA: Every once in a while, we stumble on a restaurant, or food vendor, so good that we can't wait to share. Today, with Gidi Gourmet, is one of those times. I don't know the lady behind it, but I hope she makes all the money because her food is that good.

FOLLY: I just wanted to tweet about this immediately after I had finished eating it. Everybody needed to know right away. 


NOSA: There's just something about it that's so homely and comforting. There's no over the top plating or anything, it's just plain 'ol good food. First, I had the Gidi Italiano, which is her  spaghetti in a black pepper and parmesan sauce. Comes with a boatload of shrimp, snails, and a spicy kick that sneaks up on you. All round delicious goodness. 


FOLLY: How come you got more shrimp than I did?? What I really liked was the garlicky-ness. It reminded me of the Pasta Della Mamma I had at Craft Gourmet the other day. The pasta also wasn’t over boiled and everything came together perfectly!.


NOSA: The most interesting part of the Gidi Italiano, for me, was the garlic bread she made from Agege bread. I could eat a bucket of these. They were simply that good.


FOLLY: I don’t think you could make anything with Agege bread and go wrong with it. The softness and sweetness of the bread already gives you a great advantage that you’d have to be hopeless to mess it up.

NOSA: Next, I had the Grilled Chicken with Roast Vegetables and Sausage Stuffing Balls.


FOLLY: On a different day oh! He didn’t eat two lunches in one day.

NOSA: I ordered this one for the stuffing balls. I love the shit out of stuffing. It might be the only thing I miss about American thanksgiving. The stuffing balls didn't disappoint. AT ALL.


FOLLY: I didn’t order this cause I was worried the chicken would be dry from over cooking and wouldn’t travel well etc etc. Nosa tells me I missed out. For my second meal, I ordered the Cocoa Chili Con Carne. I was initially skeptical because I didn’t know Nigerians made chili, talk less of making it as well as Gidi Gourmet did.

NOSA: The veggies in mine were surprisingly fresh. The chicken was super tender too. Sauf the stuffing balls, this is a proper paleo plate, like what I used to make in college when my cooking skills weren't so elite.


FOLLY: I’ve never used the word hearty to describe anything but that’s exactly how the chili was. I also liked the addition of red peppers and celery cause it added a little bit of crunch. I think this would have been better if it was served with a baked potato as opposed to rice. I do understand, however, that we are in Nigeria and Nigerians like rice.


NOSA: Gidi Gourmet surpassed all my expectations. From the food to the prompt delivery (shouts to Max).

FOLLY: The food was absolutely amazing and the delivery also impressed me. It arrived within the time window she stated, and not a minute later. 

NOSA: I hope I find this woman one day so I can give her a hug because this was so good. She was at EatDrinkFestival over the summer, but I never got to try her stuff because it got so rowdy. If she's there in December, I'm not missing out.



All meals are N2000. 




N500 - N600

Eat.Drink.Lagos x Jameson Brunch at Craft Gourmet

People often ask What goes on at your Lunch Clubs and Brunches? How does it work?

Honestly, it's a bunch of strangers who like good food and drink that come together to eat. It's strangers bonding over food, in simple terms and this past Saturday was no different. We were hosted by Craft Gourmet and the menu was a selection of ours and Lou's favorites.

Our sponsors, Jameson, came through with bottles and let us play around a bit.


Lou created some really legit Jameson cocktails for the day. 


And Anu Bello made us candy floss infused Jameson to go with shots of Jameson. This doesn't have a name yet. Anu needs to come up with one and maybe we can get it added to the menu.


Speaking of Anu Bello, her chicken & waffles were by far the most popular option, and we can't say we're really surprised.


The other breakfast options got love too. 


If you're experiencing major FOMO on our next event, be sure to join our mailing list to get notified. 

Ask Eat.Drink.Lagos LXXV

Subject: Useful Feedback

Message: You have a great website here, with a lot of useful content.

However, I’ve been here multiple times trying to figure out a new place to eat. But the website format makes that difficult to do. In all instances, I’ve left to tripadvisor or good old Google.

Your content is great for folks who find your back and forth banter about dishes satisfying, but its of little value to a wider audience that need to discover new restaurants and food fairly quickly.
— Ladi

NOSA: I take it, you're not a fan of our jokes. Fair enough, I guess. We'd have to poll our regulars, however. Don't want to alienate those guys. But, it's an idea. I'm not a big fan of what you're suggesting, however. I'm not trying to build a directory of Lagos restaurants. That's a little too "functional" for me. The idea, for me, was to build a readership (read: cult) that followed, or replicated, our adventures. To get some inside jokes going and whatnot. 

Maybe we can compromise and have a proper page with all the restaurants we've visited and what we think or frequently updated list of the best new restaurants in Lagos at a particular moment. The website is due for a redesign anyway. 

Subject: Nice restaurants on the mainland

Message: Hi,

I’m visiting Lagos in December and would love to take my girlfriend out to eat a few times. I’d love suggestions of nice restaurants we can go to on the mainland.

Thank you.
— O

NOSA: Orchid House, in Apapa, has the best Thai in Lagos. Orchid Bistro, in Ikeja, has a fantastic Shepherds Pie. 

FOLLY: I hear Orchid Bistro has reviewed their prices upwards significantly. 

Subject: Sport bar

Message: Okay I don’t know if you guys are drinkers but can you recommend any good pub or a good sports bar in ikeja or VI/lekki
— Big Ben Stan

NOSA: Pats Bar, definitely. There's that one in Dream Plaza, I forget the name, but it's not that good anyway. Go to Pats.

FOLLY: For Ikeja, The Londoners.

Subject: Dinner Date

Message: Hi, So my boyfriend and I have been through a rough patch and we are trying to reconnect. He wants to take me on a “proper” dinner date. He is not very experimantal with food, so I want you to recommend somewhere romantic,nice and not too pricey. Budget of 10k for each of us
— Michael Obj

NOSA:  RSVP isn't too busy these days so they're my pick. As long as you stay away from steak, your budget is sufficient. Otherwise, you can check out Verandah.

FOLLY: This is not a slight to him but not very experimental probably means Chinese food is safe enough for him, so I'd recommend RED at Eko Hotel

Subject: Hi

Message: Please how much is the buffet prices at Intercontinental hotel and radisson blu
— M.O

NOSA:  8-11k, I think. Not too sure.


Message: It’s my mums 58th birthday this Thursday and I’m trying to put together a surprise birthday dinner for her and about 10-15 friends. Every one will pay for themselves so budget isn’t really an issue, my mum and her crowd are big on like Chinese/oriental food so if you could recommend a place that’ll be great. Should be good for pictures plus great ambience. Thanks
— E

NOSA: RED was built exactly for this. It's typical Chinese food so it's nothing too alien and the view is wonderful.

FOLLY: Or Oriental Garden.

Subject: Help guys!!! Birthday dinner

Message: Hey nosa and folly so I need your suggestion on somewhere i can have my 25th birthday dinner! Somewhere very classy for 8-10k per head including drinks on the island on a Sunday. Thank youuu and I read every single post, you guys are amazing.
— S

NOSA: I think Talindo fits the description. What do you think, Folly?

FOLLY: Talindo is nice and it could work. I just can't remember their cocktails so I think you should head over there and try them out before committing just in case. 

Subject: Boozy Birthday Brunch

Message: My birthday is in November and I’m looking for a nice, not too expensive, venue to have a boozy brunch. I am not keen on hotel brunches and was wondering if there were any other suggestions.

— T.A

NOSA: I'd have said Southern Sun if you wanted a hotel because they're as boozy as it gets. Otherwise, I'd go with Craft Gourmet because they give you the more mimosa for your naira. I've measured.

FOLLY: Definitely, Craft Gourmet. Crust & Cream is another option if you insist on having Nigerian food on offer as well. 

Chef Imoteda is Cooking Her Way to Your Heart

In the two short years of this blog’s existence, we’ve had the opportunity to meet all sorts of amazing people in Lagos’ culinary scene. Chef Imoteda is right at the top of the list. 

Culinary school graduates tend to be very stiff with their food. Everything feels so premeditated and calculated. There’s just something about Imoteda’s work that makes her stands out. A little edge to her approach to food, you might say. There’s also personality to her cooking and a distinct lack of pretension,  both of which are rare in these parts. 

We got the chance to send some questions her way for the blog

For the folks unfamiliar, what/who is Heels In The Kitchen?

Heels in the Kitchen is a food service company headed by Chef Imoteda (daz me plix). We offer a range of food services from private chef services for intimate events up to 60 people, recipe development and food styling for brands and more recently quick and easy recipe videos that are easy to recreate by viewers in their home.

And yes, we often cook in heels. Someone didn’t think that brand through tbh. The blisters are so real.

You do a lot of private chef work in Lagos, right? What your favorite story? 

You people trying to ensure I never get work again abi

One time, I had a guest, at a dinner I served, book me for a dinner cause she loved the food so much. She pretty much booked me in front of her hosts. I’m like, "that’s cool!".

So we’re emailing back and forth about the menu, she wants the same menu but doesn’t want to pay the same cost. So, I come up with a similar but less expensive menu, right? All through this, the client keeps telling me “I want the radishes", so make sure the radishes are on the menu. I think you like radishes like that? Okay, cool beans. Here are some radishes on your salad.

I get there on the day, serve the first two courses and I’m plating up the dessert when the client calls me out to the dining room and demands to know where her radishes are.

In front of her guests!

So I say, “I put the shaved radishes on your salad cause that’s the only place that makes sense. Didn’t you notice?”.  


At this point, I’m just lost AF. So I’m standing there looking like -____-. Her husband clearly slightly embarrassed goes “Dear, the radish was on the salad now. Maybe you didn’t get on your plate.” Then she goes “No now. Remember the radishes she served at Mrs. N’s house. The one with the red and the green sauce on the black plate.”

Turns out the entire time we were emailing about radishes, the darling lady was actually referring to crab cakes!!!

Her husband clocked this and had to explain to his guests who are at this point feeling mad uncomfortable, that his darling wife knows not the difference between crab cakes and radishes. I just jejely slunk back into the kitchen and laughed silently into my crème brûlée

LMAO, That's wild.

Anyway, you’re starting your food tour this month, what’s the whole idea behind it?

The idea behind the Nigerian Fusion Food Tour is to export the tastes and flavors of Nigerian cuisine to a wider audience. We have such a wealth of fresh and vibrant ingredients here as well as an insane amount of different cultures all of whom have their own meals. So, it’s ridiculous that outside Nigeria most people don’t know what Nigerian food is.

Apart from Jollof Rice, eh?

It’s also a chance for us to show Nigerians that we don’t have to continue to cook our foods in the same way as our grandmothers and their mothers did. It’s time to break the mold and get creative with our food. Pyam is not the worst of it. There’s the moi-moi spread, the egusi tortellini and my personal fave, the plantain puree. There is so much we can do and the food tour is just showing the very tip of the iceberg.

Speaking of Nigerian fusion, a couple months ago you launched a project Eko Street Eats with a pop up at Stranger. You haven't had another event since that first one. When is it back?

Man, that was almost a year ago. Eko Street Eats is a collaboration between myself and Chef Ramon (@ohwallaby). We created it honestly as a bit of stress relief. When food is your life, you need a space where food can be fun and removed from the stress of client demands. We had to take a little break due to some health related issues but we’ll be back in 2017 for sure.

Ok, a question from left field. If you could have a kitchen superpower i.e. like one thing you wish you could super fast and very well. What do you wish it to be?

Kitchen super power? Sigh, this is gonna be so pedestrian but it would probably be the ability to whisk super fast. I really hate whisking, I’ll hand the whisk to someone else as often as I can. Lol

Fill in the blanks

My favorite restaurant in Lagos… The Place (Jollof Rice and Asun. Judge me. I’ll fight you)

The most famous person I’ve cooked for… I did a dinner with ALL the heavy hitters of Lagos high society once, talk about pressure. The people that matter the most to me though are, Mrs. Ibukun Awosika & Mrs. Fela Durotoye, both at another dinner. That was dope to me. Also, Pastor Paul Adefarasin is someone I cook for quite often as well as his non-Nigerian gospel guests.

The best thing I ever cooked was... Everything I cook. Honestly, I can’t answer this cause my skills grow daily so things get better literally from day to day

My favorite spice is... Black pepper

My go-to grocery shop in Lagos is...  Spar in Lekki. Never the VI one. Trust me.