A Nigerian kitchen and a West African market, under one roof

Oviq started the way most good food does — because somebody was homesick.

On one side we cook: jollof, egusi, pepper soup, goat meat, the swallow to go with it, made to order rather than kept warm. On the other we stock the aisles so you can make it yourself — garri and palm oil, dried fish and crayfish, the spice blends that are hard to find anywhere else in Dallas.

Same counter, same people, one basket. Come in, or we will bring it to you.