Tucked away in the community of Dover, Ahinke serves up a fresh take on Nigerian cuisine. Started by Nigerian chef and owner Kunbi Olalere Jesse in 2019, primarily as a catering business, Ahinke made the switch to a dining space after major renovations in 2024, launching a brunch program with Nigerian-inspired versions of Canadian comfort dishes. The restaurant still offers catering and features Nigerian staples like jollof rice, but also serves dishes that fuse Nigerian cuisine with North American classics. Here, we unpack what makes Ahinke’s ultra-delicious suya fried chicken and waffles so craveable.
The Waffles
Made in-house — think classic buttermilk waffles with a crispy exterior and a soft, fluffy interior — these waffles perfectly complement the fried chicken and soak up all the pepper soup gravy.
The Chicken
Before dredging and frying, Ahinke marinates its chicken in a secret seasoning. After cooking, the chicken is sprinkled with a suya barbecue seasoning, a popular Nigerian spice blend of ground peanut, bird’s eye chilies, ginger, garlic and paprika. The suya spice blend brings a touch of heat and a slightly smoky sweetness. Also available in a peanut-free version.
The Eggs
The chicken is finished with perfectly poached eggs and hollandaise to bring in brunch vibes.
The Gravy
A flavourful pepper- soup gravy tops this dish. Pepper soup is a spicy Nigerian dish often made with goat, chilies and plenty of warm spices like coriander, cumin, fennel and allspice. Ahinke has turned its pepper soup into a gravy — less spicy, but still packs heat.
The Salad
Served with a tropical bliss garden salad on the side to balance the flavours.
