Restaurant L'Embuscade Paris 9

Crispy fried fritters made from tofu and corn, served with a fresh mint sauce. Crispy on the outside and soft on the inside.

A fresh salad composed of niébé beans (small black-eyed peas), mint, and pieces of plantain. A mix of textures and sweet flavors.

Choice of various sides including paprika potatoes, aloko (fried plantain), mixed salad or coleslaw.

Crispy vegetable fritters (red onion and cauliflower). Served with a spicy jerk barbecue sauce to enhance the flavor.

Toasted bread slices topped with saka saka (pounded cassava leaves) and flambéed pineapple. A bite mixing earthy and sweet flavors.

Thin slices of fried plantain like chips. Served with a hummus made from niébé beans and flavored with lemon.

Puff pastry filled with plantain, tomato, and vegan feta. Drizzled with rocket sauce for a peppery touch.

Fried sweet potato sticks, with a naturally sweet flavor. Served with a homemade aioli sauce (garlic and oil).

Fries prepared with white-fleshed sweet potato. Served with a homemade tomato sauce.

Pieces of ripe plantain fried until caramelized. A West African classic, tender and sweet.

A complete bowl with attiéké (fermented cassava couscous) and an onion and mustard yassa sauce. Garnished with niébé beans, coleslaw and fritters.

Bowl of yellow broken rice with turmeric and a grilled Portobello mushroom. Enhanced with creamy peanut sauce, grated carrot salad and fried plantains.

Burger with a soy steak smashed on the griddle in a brioche bun. Topped with peanut sauce, raw vegetables and served with aloko (fried plantain).

Gourmet burger with soy steak, vegan bacon and caramelized onions. Enhanced by a homemade jerk BBQ sauce and Dijon mustard.

Senegalese specialty mixing rice, peanuts and niébé beans with spices. Served with a Portobello mushroom and a mafé sauce (peanut butter).

Spicy harissa-roasted eggplant, gratinated. Served on semolina with Mediterranean vegetables and accompanied by a refreshing cucumber salad.

Marinated and fried tofu served with yellow rice and traditional yassa sauce (onions, mustard, lemon). Served with a mango-beetroot chutney.

Generous vegetarian burger with a breaded and fried oyster mushroom. Topped with jerk-mayo sauce and raw vegetables, served with salad and fries.

A large composed salad rich in ingredients: fresh vegetables, niébé beans, aloco, semolina and cauliflower fritters. A complete and varied meal.

Small dark chocolate-filled fritters, served on pears with caramel and grated coconut. A gourmet and sweet dessert.

Cooked plantain flambéed with rum, sprinkled with a crunchy oat crumble. Warm and exotic flavors.