About Rosies
A family kitchen, on Prescot Road, since 2020.
Rosies opened on Prescot Road in 2020 — the kind of family kitchen the Nigerian community in Liverpool was missing. A place where the jollof had the smoky base. Where the egusi had the stockfish in it. Where the pepper soup was ground that morning.
We are a family. The cooking comes from home — the recipes our mothers and aunties cooked for us, passed forward without much adjustment. The portions are generous, the seasoning is not shy, the bowls go out hot.
A lot of our customers grew up on this food. They come because we cook the way their grandmothers cooked. Others have never tried Naija food — and they leave with a new favourite. Both groups are equally welcome.
Five years in, we've become a small Fairfield landmark. People drive in from across the city for a pickup. Sundays we serve whole grilled fish for the table. On busy nights you might get an apple cider on the house while you wait.
— Wisdom & the Rosies family
The cooking
Slow, real, and unsubsidised by shortcuts.
Jollof rice. Slow-cooked tomato base, parboiled rice, the smoky char only achieved over a proper flame. No oven shortcuts.
Egusi soup. Ground melon seed, palm oil, finished with bitter leaf and real stockfish — not the leftover version.
Pepper soup. The spice blend is ground fresh, every morning. The catfish is fresh. The broth does what a proper pepper soup is meant to do.
Isi-ewu. Goat head, prepared the way the East prefers — tender, peppery, glossy with palm oil and bright with raw onion.
We don't run the kitchen on shortcuts. That's why a soup that takes four hours takes four hours. It's why the swallow is freshly pounded for the lunch crowd. It's the cost of cooking the way our mothers taught us — and the reason customers come back.