Au petit Bamako

Small half-moon shaped pastries, stuffed and fried. The dough is crispy and the filling is savory. A popular specialty in Senegal.

Fried fritters made from desalted cod, herbs, and spices. They are golden, crispy on the outside and soft on the inside.

Fried slices of ripe plantain. They have a sweet flavor with a melt-in-your-mouth texture. A classic side dish in West Africa.

Crispy fried rolls filled with stuffing. Although of Asian origin, they are very popular in Senegalese street food.

Shrimp coated in a light batter and fried until golden. Crispy and savory.

Fried triangular pastries with a thin, crispy shell. Stuffed with a spicy mixture of meat or vegetables.

An assortment of different starters to taste a bit of everything. Ideal for sharing.

Chicken marinated in lemon and cooked in a sauce of caramelized onions and mustard. An iconic Senegalese dish with a tangy and savory taste, served with rice.

Meat-free version of the famous Yassa. Sauce rich in caramelized onions, lemon, and mustard, accompanied by vegetables and rice.

Tender beef pieces cooked in the traditional Yassa sauce with onions, lemon, and mustard. Served with rice.

Fish prepared with the tangy Yassa sauce with onions and lemon. A classic combination of Senegalese coastal cuisine, served with rice.

Chicken simmered in a creamy peanut and tomato paste sauce. Rich and nutty flavor, served with white rice.

Beef stew in a thick peanut sauce. A hearty and comforting dish typical of West Africa, served with rice.

Vegetables cooked in a rich peanut paste sauce. A flavorful and nourishing dish, served with rice.

Rice cooked in a rich tomato broth with chicken and vegetables. This is a variation of the Senegalese national dish, very aromatic.

Wolof rice cooked in a spicy tomato sauce with an assortment of vegetables. Flavorful and complete even without meat.

Tiep-style rice cooked with beef pieces and vegetables. A flavorful one-pot dish.

The national dish of Senegal. Rice cooked in a tomato broth with grouper (thiof) and various vegetables. A festive and complex dish.

Fermented cassava semolina (Attiéké) served with chicken. Attiéké has a light texture similar to couscous with a slightly tangy taste.

Grilled or fried fish served with Attiéké (cassava semolina). A popular dish in Ivory Coast and throughout the region.

Lamb meat grilled over wood fire, cut into pieces and seasoned. Traditionally served with plenty of onions and mustard.

Marinated and grilled beef pieces on skewers. Tender and smoky.

Whole or fillet fish grilled, seasoned with local spices. Served hot with a side of your choice.

Marinated and grilled chicken pieces on skewers. Savory and juicy.

Assortment of different skewers (beef, chicken) for variety.

Chicken thigh slow-cooked over embers or in the oven, well-seasoned. The skin is crispy and the meat is tender.

Traditional West African dessert made from millet grains (millet couscous) mixed with sweetened yogurt or curdled milk. Fresh and creamy.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream.

Refreshing mix of seasonal fruit pieces.

Classic sodas and carbonated drinks.

Traditional artisanal drinks. Bissap is made from hibiscus flowers (red and tangy), and Ginger is a spicy and refreshing juice.