Pdime Restaurant —
Flavor that won't
break the bank

Ground melon seeds slow-cooked in a rich palm oil base with assorted meats, fish, and seasonal vegetables.

Wild mango seeds with a naturally thick, draw consistency, cooked with assorted meats and smoked fish.

Freshly sliced okra in a light, flavorful broth with choice proteins, and a silky, satisfying draw.

A prized Cross River delicacy made with Afang leaves, water leaves, and an abundance of assorted seafood and meats.

Rich and hearty Igbo-style bitter leaf soup with cocoyam thickener, palm oil, and assorted meats.

Luscious okra loaded with crab, shrimp, periwinkle, and fish — a coastal feast in every bowl.

A delicate, peppery broth thickened with yam, featuring goat meat or catfish with fragrant utazi leaves.

A fiery, aromatic Delta-style soup bursting with fresh fish, spicy scotch bonnet, and bold earthy spices.

Tender Oha leaves simmered in a thick cocoyam broth with assorted meats and crayfish. Subtly aromatic.

Fresh palm nut extract simmered with fragrant spices, dried fish, and assorted meats. Rich, deep, and soul-warming.

Ugwu and water leaves packed with assorted meats, periwinkle, and crayfish. Nutritious and deeply flavored.