Ado-Ekiti's
flavour, served
the modern way.

From Mama's pot to a modern kitchen

Ìjẹun started as a single fire-stove buka near Fajuyi Park. Ten years on, we still cook the way Mama taught us — slow, smoky and generous — but now in an open kitchen you can watch from your phone.

Everything is sourced from Ado's own markets each morning: ata-rodo from Erekesan, fresh catfish from the dam, yam from the farms.