Le 15-17 Chez Khar

Fried and spiced cod fritters, crispy on the outside and soft on the inside. Salty and flavorful. Usually enjoyed hot with fingers as an appetizer.

Fried chicken fritters, golden and crispy. A flavorful alternative to traditional cod fritters. Served hot, often with a spicy sauce.

Small fried turnovers stuffed with spiced minced beef. Crispy texture similar to empanadas. Served as a starter or appetizer.

Fried half-moon pastries filled with a flavorful tuna mixture. The dough is golden and slightly flaky. A West African street food classic.

An assortment of fried specialties: accras, pastels, and alocos (plantains). Offers a variety of savory-sweet textures and flavors. Ideal for discovering several starters at once.

Fried slices of ripe plantain. Natural sweet taste and melting texture. A very popular side dish or starter in West Africa.

Also known as Thiéboudienne, it is the national dish of Senegal. Rice cooked in a rich tomato sauce with vegetables and spices. Deep and slightly spicy flavor.

Iconic dish from Casamance, prepared with a marinade of caramelized onions, lime, and mustard. Tangy and savory taste. Served with white rice.

Creamy stew made from peanut paste and tomatoes. Rich, creamy flavor with a pronounced nutty taste. Served with rice.

Dish made from pounded cassava leaves, resembling spinach, cooked for a long time with meat. Melting texture and deep vegetal taste. Served with rice or fufu.

Gooey stew made from fresh okra and meat. Characteristic viscous texture and mild taste. Pairs well with white rice.

Festive Cameroonian specialty. Chicken stew cooked with fried plantains and various vegetables. A rich, sweet and savory complete dish full of flavor.

A tropical twist on the classic Italian dessert. Creamy mascarpone cream with notes of mango and coconut. Fresh and fruity.

Fresh cheese cake on a biscuit base, topped with hibiscus (bissap) flavored whipped cream. A creamy blend with a floral and tangy touch.

Rich and moist chocolate cake. Served with whipped cream and a vanilla custard sauce for extra indulgence.

Traditional West African dessert made of millet couscous mixed with sweetened yogurt or curdled milk. Gritty and creamy texture.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with a scoop of vanilla ice cream.

Drink made from the pulp of the baobab fruit (monkey bread). Milky and creamy texture with a unique tangy taste.

Cold infusion of dried hibiscus flowers. Intense ruby red color with a refreshing floral and tangy flavor, similar to cranberry.

A spicy and invigorating drink made from fresh ginger root. Very pronounced peppery and lemony flavor.

Tangy brown juice made from tamarind pulp. Distinctive sweet and sour flavor and very thirst-quenching.