Afrikana’s menu has drawn fresh attention amid recent cultural observances marking African and Afrodescendant heritage, spotlighting how its dishes weave together bold African flavors with Caribbean staples. Opened in 2018 by Omair Ali after his time with brands like Nando’s and in Dubai, the chain now spans 18 locations across the UK, each location pulling in crowds for flame-grilled chicken, slow-cooked curries, and plantain sides laced with house Afrikana sauce. This surge comes as public interest renews around fusion cuisines that nod to diaspora traditions without straying into fusion gimmicks—think Jollof rice paired with prawns or mutton curry alongside rice ‘n peas. The Afrikana menu celebrates Afro-Caribbean culture through these everyday offerings, fully halal and accommodating vegan twists, making it a go-to for shared platters at family gatherings or events like recent music launches at their Birmingham sites. Diners note the immersive vibe, from art-filled interiors to playlists evoking distant shores, all while the food delivers consistent heat from peri-style marinades. Coverage has picked up lately, tying the brand’s growth to broader conversations on accessible cultural eats in high streets.
Grilled chicken forms the backbone of Afrikana’s appeal, marinated overnight in spice blends that echo West African grilling traditions passed through diaspora kitchens. Quarter, half, or whole birds arrive basted in Afrikana sauce, a house blend heavy on chili and garlic, served alongside fries and coleslaw for a straightforward plate that diners keep coming back to. This preparation mirrors open-flame methods from Nigerian or Ghanaian markets, adapted for UK palates with measured heat levels—choose mild or fiery. Plantain or Jollof rice options extend the nod to shared African staples, where rice absorbs smoky essences. The Afrikana menu celebrates Afro-Caribbean culture here by keeping techniques simple yet potent, letting flavors speak across generations at bustling outlets.
Butterfly chicken and thighs follow suit, butterflied for even charring that crisps edges while locking in juices. Spring onions top some versions, adding a fresh bite reminiscent of street-side vendors in Lagos. Calorie counts hover around 800-1000 for portions, signaling hearty eats without excess. No frills in presentation—focus stays on the grill marks and sauce sheen. Recent expansions highlight this as a crowd-puller, drawing lines at new sites.
Lady Fingers—deep-fried okra in seasoned batter—stand out as a direct lift from Afro-Caribbean veggie sides, crisp outside and tender within at 453 kcal. Often paired in platters with hummus and flatbread, it bridges North African dips to Southern fry-ups. Hummus itself, creamy with warm bread at 616 kcal, hints at broader Mediterranean crossovers via trade routes that touched Caribbean shores. The Afrikana menu celebrates Afro-Caribbean culture by elevating these bites, where okra’s slime melts away in hot oil, yielding golden sticks dunked in mango salsa.
Loaded fries with chicken or pulled beef ramp up at 667-885 kcal, smothered in cheeses and sauces that fuse comfort with spice. Nachos layer similarly, guacamole and sour cream cutting through three-cheese melt. Prawn to be Wild tosses battered prawns in house sauce, evoking fried seafood from Jamaica’s beaches. Each bite-sized option packs cultural density without overwhelming—perfect for sharing before mains arrive.
Afrikana sauce defines nearly every plate, a spicy glaze smothered on chops or basted on steak, pulling from peri-peri lineages with African chili roots blended into Caribbean heat profiles. Cheeky Chops at 929 kcal marinate tender cuts in this, coleslaw cooling the fire. Wings—put a wing on it at 937 kcal—get tossed post-fry in hot ‘n honey or house flavors, spice-infused batter nodding to KFC twists in Accra. The Afrikana menu celebrates Afro-Caribbean culture through this versatile binder, used in glazes from salmon to mutton, ensuring cohesion across diverse proteins.
Bunny Chow channels South African street eats, mutton curry in a hollowed loaf at 1279 kcal, where sauce seeps into bread for sopping. Jambalaya variant at 782 kcal mixes chicken, prawns, veggies, Jollof rice—all Afrikana-sauced. No single origin dominates; instead, it unifies, much like diaspora communities blend roots.
Full halal certification shapes the entire lineup, from mutton in We Goat Your Back curry at 1185 kcal to beef smash burgers, aligning with Muslim-majority African nations’ traditions while appealing broadly. Rotisserie elements in fried wings maintain juiciness without pork, rice ‘n peas at 359 kcal as side echoing Jamaican church suppers. The Afrikana menu celebrates Afro-Caribbean culture by prioritizing accessibility, vegan swaps like bean patties keeping inclusivity high.
Lamb chops arrive tender with peri mayo, three pieces grilled simply. Kebabs—hanging lamb or chicken—marinate in aromatic spices, chargrilled with mash and glaze. This setup lets heritage shine cleanly, no compromises on flavor.
Jollof rice at 154 kcal anchors many plates, smoky tomatoes and peppers infused with Afrikana sauce, a West African base that Caribbean cooks have long adapted with thyme or scotch bonnet twists. Paired with plantain at 306 kcal, fried slices caramelize for sweet contrast to spicy mains. Knockout Box layers chicken breast over it, spring onions freshening the pile. The Afrikana menu celebrates Afro-Caribbean culture via these sides, where rice absorbs pan drippings from grilled items, turning simple starch into flavor vessel.
Rice ‘n peas at 359 kcal dunks red beans in coconut milk, evoking Bob Marley-era yard food from Jamaica. Coleslaw at 170 kcal cuts richness with vinegar tang. Mac ‘n cheese loaded at 972-1043 kcal adds pulled beef option, comfort elevated.
Island Fish & Chips uses cod marinated overnight, deep-fried golden at 1044 kcal with Afrikana fries and tartare—British staple meets Jamaican festival fry. The Salmon Cure grills fillets in spicy glaze at 748 kcal, mango salsa and plantain channeling beach shacks from Barbados. Prawns in Wild at 504 kcal batter soft shells, tossed in sauce for popcorn-style snacking. The Afrikana menu celebrates Afro-Caribbean culture through seafood, where overnight marinades draw salt cod escovitch vibes without vinegar bath.
Jambalaya at 782 kcal folds prawns into chicken and Jollof, Cajun roots via New Orleans’ Caribbean influx. Vegetarian drop to 549 kcal keeps it flexible. These plates surface ocean bounty in landlocked grills.
Plantain slices at 306 kcal fry to caramel edges, staple from Ghana markets to Trinidad doubles, often with Jollof or curry. Lady Fingers okra crisps similarly, batter locking pods’ earthiness. Edgy-Veggie Wrap at 790 kcal packs beans, veggies, sriracha mayo—falafel-adjacent but bolder. The Afrikana menu celebrates Afro-Caribbean culture with these, where plantain bridges sweet-savory gaps in platters.
Afrikana Salad mixes avocado, couscous, mango salsa at 497 kcal, pomegranate balsamic finish nodding to fruit-heavy islands. Halloumi fries at 312 kcal grill cheese sticks with pineapple dip, halloumi’s squeak like fried breadfruit.
Don’t Flap Wrap crisps buttermilk chicken at 743 kcal with mango salsa, cheese, spicy mayo—taco meets roti. That’s a Wrap at 941 kcal stuffs chicken breast, salad, dual sauces. Edgy-Veggie at 790 kcal beans it up. The Afrikana menu celebrates Afro-Caribbean culture in wraps, portable like Jamaican patties but grilled.
Thic Chick burger fries spiced buttermilk at 1057 kcal, Afrikana burger sauce standard. Big Poppa stacks smash beef and fried breast at 1026 kcal. These handheld fuse road food traditions.
Butterfly Bun grills chicken breast in brioche at 953 kcal, cheese, lettuce, fried onions, Afrikana sauce—peri burger elevated. Bun True Love doubles smash patties at 516 kcal, gherkins sharp. Meant to Bean vegan at 625 kcal chills black bean patty with sriracha, mango salsa. The Afrikana menu celebrates Afro-Caribbean culture via burgers, blending fast-casual with spice heritage.
Slide in the DM’s triples sliders—chicken, fried, beef—at 986 kcal. What Cheese Said melts over butterfly at 905 kcal with Jollof, plantain. These adapt diaspora sandwiches.
Chicken Date stacks fried breast on brioche toast at 1271 kcal, cheese, maple—hot ‘n honey option. All At Steak spices strips similarly at 833 kcal. Steak It On Me bastes sirloin at 1153 kcal, fried onions, tomatoes. The Afrikana menu celebrates Afro-Caribbean culture in specials, specials like Just Kebabin’ skewer lamb or chicken at 986/921 kcal with mash.
Bunny Chow hollows loaf for curry at 1279 kcal, South African via Indian-Caribbean routes. These rotate but anchor bold eats.
Chit-Chats & Chicken bonelesses breasts, tenders, thighs at 4089 kcal, dual sides. Kickin’ In Kenya wholes chicken, wings, chops at 4486 kcal. We Meat Again maxes chops, chicken, steaks, prawns at 5231 kcal. The Afrikana menu celebrates Afro-Caribbean culture through platters, communal like fufu gatherings or jerk fetes.
Sides multiply—fries, Jollof, peas—feeding groups. Vegan swaps ensure reach.
Chickadee fries chicken burger for little ones at 641 kcal with ketchup. Hulk Smash beefs smash at 671 kcal. Tiny Tenders crisps strips at 591 kcal. The Afrikana menu celebrates Afro-Caribbean culture inclusively, Lil’ Fish peri-coats fingers at 591 kcal.
Vegan Bite Me at 656 kcal tenders alternative. Meant to Bean patty draws crowds. Halal blanket covers all.
From Aldridge 2018 launch to 18 sites by 2025, Afrikana blankets UK high streets, franchise model luring entrepreneurs with proven platters. Birmingham Star City hosts music drops like Wohdee’s EP release October 2025. The Afrikana menu celebrates Afro-Caribbean culture amid 7th anniversary November 2025, sauce retail launch.
Art, drumming mark openings, immersing diners. Halal, vegan broadens pull.
Wohdee homecoming packed Star City with food-fueled vibes post-release. Anniversaries spotlight expansion, community. The Afrikana menu celebrates Afro-Caribbean culture at these, platters fueling dances.
O2 mentions tie to entertainment hubs. Playlists, interiors extend menu.
Signature sauces hit shelves post-7th year, bottling glaze for home grills. Mirrors Nando’s path but African-rooted. The Afrikana menu celebrates Afro-Caribbean culture beyond plates, sauces carrying torch.
Home cooks mimic chops or wings. Availability grows brand.
Vegan Jambalaya, bean burgers cater gluten-free too, undiluted bold profiles. Walk-ins welcome, party bookings standard. The Afrikana menu celebrates Afro-Caribbean culture accessibly, diverse diets met.
Locations adapt locally yet uniform flavors bind.
African drumming openings, art walls, heritage playlists turn meals cultural dips. Wohdee events blend rap, eats. The Afrikana menu celebrates Afro-Caribbean culture via ambiance, food as entry.
Public records show steady growth, no dips noted.
Afrikana’s lineup resolves little beyond its grill-heavy, sauce-driven core—chicken dominates, specials nod wider but stay tethered to peri roots with halal consistency. Publicly established elements like 18-site reach and anniversary expansions point to staying power, yet no confirmed plans surface for international jumps or menu overhauls amid 2026’s cultural spotlights. Gaps persist on exact spice breakdowns or supplier origins, leaving home recreations speculative. What lingers unresolved: whether retail sauces will pivot the brand from dine-in to pantry staple, or if events like Wohdee’s signal deeper music ties. Forward, as diaspora tastes evolve in UK streets, Afrikana positions as steady player—flavors fixed, but reach wide open.
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