Tahnee Francis, the heart behind Naija Wife Kitchen in Oklahoma City, never set out to be a culinary trailblazer. Raised in Garland, Texas, and later returning to her hometown of OKC, Francis didn’t step into the world of Nigerian cuisine until her late 20s, inspired by her husband’s heritage.
“It really happened by accident,” she recalls.
After relocating to OKC, she began sharing her cooking online, sparking curiosity among locals who were unfamiliar with Nigerian flavors. What started as pop-up culinary events exploded into overwhelming popularity, and within a year, Francis opened Naija Wife Kitchen, a fast-casual gem serving Nigerian-American fusion, or what she calls Afro-Fusion.
Located in downtown OKC, Naija Wife blends traditional Nigerian dishes with an American Southern flair, creating approachable yet authentic meals. One of the menu’s stars is the egusi soup with fufu, a traditional staple of ground melon seed stew paired with a starchy side, beloved for its rich, earthy flavors.
Another crowd favorite is the peppered gizzard, or “gizdodo,” a dish Francis crafted for her husband, reimagining a classic with her signature twist. From jollof rice to suya skewers, her food reflects a deep respect for culinary traditions while inviting newcomers with familiar Southern notes.
For Francis, introducing West African cuisine to Oklahoma is a personal mission.
“When I moved back to OKC, there was only one Nigerian restaurant, and it wasn’t reaching the American community,” she says. Married into Nigerian culture, she saw food as a bridge to connect her family’s traditions with inquisitive diners.
“It’s important to me to share it with people who are unfamiliar – or even afraid of it,” she explains.
Francis says many approach her food hesitantly, saying, “I want to try it, but I’m scared.” Her solution? Make it fun. She takes time to explain dishes, their origins and their significance, turning meals into a cultural experience.
“It’s just family food,” she says, emphasizing warmth and accessibility.
Her efforts haven’t gone unnoticed. In 2025, Tahnee was named a James Beard Foundation semifinalist for Best Chef Southwest, a recognition that left her stunned.
“I thought it was a joke,” she admits. “I’m new, and I’m a to-go restaurant in a food court.”
The accolade validated her mission, especially against skeptics who questioned her authenticity as an American cooking Nigerian food. The nomination skyrocketed her visibility, making Naija Wife busier than ever.
“It makes me feel good about myself,” she says, and proud to represent Nigerian cuisine on a national stage.
Looking ahead, Francis envisions expanding Naija Wife across Oklahoma, bringing her fusion cuisine to new communities. Her website, naijawifekitchenfusion.com, showcases a menu that’s both bold and inviting, with dishes like puff puff (sweet dough balls) and fried plantains easing diners into the experience. Through her food, Tahnee Francis is not just serving meals – she’s sharing a culture, one bite at a time.
Nigerian Style Goat Birria
This recipe is something that I came up with, which embraces my style of cooking which is ultimately what I call “Afro-Fusion.”
I created this recipe in my home kitchen after accidentally buying the wrong cut of goat for my restaurant, and I needed something to do with the meat!
- 1 Goat shank, marinated with my imported Nigerian spice blend.
- Roast on low for four hours, or until tender.
- Separate all meat from bone and shred in a separate skillet.
- Add Clubhouse Market’s Premium Birria Seasoning along with a cooked mixture of the Nigerian “holy trinity” – red bell peppers, tomatos and onions, creating a Nigerian style “consume.”
- Cook on low for 15 minutes to let all of the flavors blend together, and serve over jollof rice.
