Afrikitchen

Slices of brioche dipped in a mixture of milk and egg, pan-fried. Crispy on the outside and soft on the inside, served hot with sweet toppings.

Thin pan-cooked pastry, served hot. Light and supple texture, topped with sweet sauce and toppings.

Creamy ice cream served in a cup with a sweet topping (chocolate, strawberry, or caramel). A fresh and creamy dessert.

Taiwanese origin drink made from fruity tea containing bursting pearls. Refreshing and fun.

Frothy drink made from blended milk and ice cream. Thick, smooth, and very cold texture.

Homemade African traditional juices. Bissap is hibiscus flower-based (tangy), Tamarind is fruity and tangy, Ginger is spicy, and Baobab (monkey bread fruit) is creamy and rich in vitamins.

Small fried half-moon shaped turnovers, filled with tuna or minced meat. The pastry is crispy and the inside is savory. Often served with a spicy tomato sauce.

Dense and elastic dough ball made from pounded plantain or cassava. It is served with a rich soup or sauce (often Seed or Peanut) with pieces of beef. Traditionally eaten with fingers.

Hearty West African-inspired mixed salad. Includes various fresh vegetables, hard-boiled eggs, and a choice of grilled chicken or fish. Generously seasoned.

National dish of Senegal (also called Ceebu Jen). Broken rice cooked in a rich tomato broth with stewed vegetables (cabbage, carrot, cassava) and fish or chicken. The rice absorbs all the flavors and is slightly crispy in places.

Iconic Senegalese dish made of chicken marinated at length in lemon, mustard, and lots of caramelized onions. Served with white rice, it offers a tangy and savory taste.

Ivorian specialty made from fermented cassava semolina, resembling couscous but with a lighter texture and a slightly tangy taste. Served with raw vegetables (tomato, onion) and grilled fish or chicken.

Creamy stew prepared with a sauce made from peanut paste, tomato, and vegetables. The sauce is rich, coating, and has a distinctive nutty flavor. Served with white rice.

Whole fish (often Sea Bream or Tilapia) marinated with African spices then grilled over charcoal. The skin is crispy and the flesh is tender and flavorful. Served with attieke or plantains.