Meet Chef Mercy

Mercy Mone grew up in Warri watching her grandmother turn palm fruit into liquid gold. By the time she was twelve, she could debone a whole fish for fisherman soup without being told twice. She trained formally at a culinary school in Lagos, but always knew her heart was in Delta cuisine.

She joined NaBetaFood at the very beginning, before there were even customers. She helped us figure out how to scale without losing the soul of the cooking. Her rule: if she would not serve it to her own mother, it does not leave the kitchen.

Every soup you order has passed through Mercy's hands that morning. She still tastes every pot before it goes out. That is not a policy. It is just how she works.