Waly-Fay

Spicy beef skewers, often known as Suya in West Africa. The meat is marinated in a spicy peanut blend and coated in cassava flour for a unique texture. Chewy, savory, and spicy.

Crab meat baked with a rich creamy sauce and topped with a golden crust. Savory and decadent. Eat with a spoon or bread.

A spicy, aromatic light soup made with fresh fish and hot peppers. Known for its restorative properties. Slurped hot from the bowl.

Fried balls of batter mixed with salted codfish and herbs, similar to Caribbean 'accras'. Crispy on the outside, soft and savory on the inside. A popular finger food.

A soft, skinless sausage made from blood, bread or fat, and spices (boudin noir). Rich, iron-heavy flavor with a soft, spreadable texture.

Pastry pockets filled with a savory fish mixture. Flaky crust with a soft filling. Enjoy as a hand-held snack.

Fresh mussels cooked in a style typical of Saint-Louis, Senegal. Savory and briny. Eat the meat from the shell.

Chunks of ripe plantain fried until caramelized. Sweet, soft texture inside with a slight crisp outside. Dipped in the savory tomato sauce.

Strips of white-fleshed sweet potato, deep-fried. Less sweet than orange yams, with a starchy, potato-like taste. Crispy and salted.

Whole okra pods grilled on skewers. Vegetal flavor with a unique, slightly viscous interior and charred exterior.

A rich, hearty stew made with a savory peanut butter base and vegetables. Creamy, nutty, and savory. Served over rice.

A spicy fish broth served with attiéké (fermented cassava couscous). The soup is hot and aromatic; the attiéké provides a sour, fluffy counterpoint.

Mussels cooked with aromatic herbs and onions. Light, fresh, and savory. Served as a main portion.

Mussels prepared with a unique blend of ginger and ground peas (local spice). Aromatic with earthy, spicy notes.

The national dish of Senegal. Rice simmered in a rich broth with fish and vegetables. Choose 'Red' for a tomato base or 'White' for a tangy hibiscus/sorrel base. Complex, savory, and filling.

A Cameroonese classic featuring bitter leaves (similar to spinach but bitter) stewed with peanuts and shrimp. A complex mix of bitter, nutty, and savory flavors.

Large shrimp cooked in a zesty, aromatic ginger sauce. Spicy and refreshing.

A Soul Food inspired platter. Crunchy breaded chicken served with creamy coleslaw and sweet potato fries. Savory comfort food.

A stew combining okra (kandja) and peanut sauce (maffé). The okra adds a slippery texture while the peanut sauce is rich and nutty. Choose chicken or beef.

Tender chicken cooked with plenty of onions and lemon juice. Tangy, sweet from the onions, and savory. One of the most popular West African dishes.

Beef stewed with bitter leaves and peanut paste. The richness of the beef and peanuts balances the distinct bitterness of the greens.

Option to swap the standard side dish for another choice.

Quarter chicken grilled on lava stones. Smoky, charred skin, and juicy meat. Served with sauce.

A larger portion of the grilled marinated chicken. Smoky and flavorful.

A variety of meat skewers grilled to perfection. Enjoy different textures and flavors of chicken, veal, and lamb.

Whole sea bream fish, marinated and grilled. White, flaky meat with a savory skin. Be careful of bones.

Chunks of ripe plantain fried until brown and sweet. Soft and chewy.

Fermented cassava semolina with a texture similar to couscous but with a slightly sour, tangy flavor. A staple side dish.

Chunks of white yam steamed until tender. Starchy, mild, and firm, similar to a very firm potato.

Fermented cassava paste wrapped in leaves and boiled. Chewy, dense, and sour.

A dense, fermented cassava cake steamed in leaves. Firm texture with a distinct sour taste.

Freshly extracted ginger juice. Spicy, potent, and invigorating.

Juice made from hibiscus flowers (Bissap). Tart, cranberry-like flavor and deep red color.

A blend of spicy ginger and tart hibiscus juices. A balanced sweet, spicy, and tangy drink.

Your choice of juice mixed with sparkling water for a fizzy, refreshing version.

Danish pilsner. Light, crisp, and refreshing.

Dutch pale lager. Balanced malt and hop flavor.

A popular West African lager. Crisp with a slightly malty taste.

Classic French Caribbean cocktail made with rhum agricole, lime, and sugar. Strong, simple, and sipping-style drink.

Rum mixed with tart red hibiscus juice. Sweet, sour, and spirited.

Rum mixed with spicy fresh ginger juice. A cocktail with a kick.

Rum, mint, lime, sugar, and soda water. Fresh and cooling.

Classic cocktail with gin and vermouth. Strong, botanical, and sophisticated.

Vodka and vermouth. Clean, smooth, and strong.

Vodka and coffee liqueur. Sweet, dark, and rich.

Gin, lemon juice, sugar, and soda water. A refreshing tall drink.

Tequila-based cocktail with citrus and sugar. Tart and strong.

Vodka, lime/lemon, and orange liqueur (or sugar). A sharp, sweet-and-sour shooter or drink.

Mineral water. Choose between still (Evian) or sparkling (Badoit, San Pellegrino).

Standard cola soft drink. Sweet and fizzy.

Sparkling mineral water from France. Very bubbly.

Carbonated tonic water or citrus soda. Bitter-sweet.

A smooth dessert made from sweet potatoes topped with a tart red hibiscus syrup. Sweet, earthy, and tangy.

Rich chocolate cake topped or filled with smooth chocolate ganache. Decadent and sweet.

Creamy custard flavored with coconut milk. Smooth, sweet, and tropical.

Icy sorbet made from soursop fruit served with rum-soaked raisins. A refreshing mix of creamy-fruit acidity and warm spirit.

Spicy ginger-flavored ice cream served with raisins soaked in rum. A contrast of hot spice and cold cream.

Fresh mango fruit. Sweet and juicy.

Strong black coffee shot. Intense and energetic.

Decaffeinated espresso. Coffee flavor without the buzz.

Hot tea brewed with fresh mint leaves. Sweet and refreshing.

Premium black tea from Kenya. Robust and full-bodied.

Premium green tea from Rwanda. Vegetal and delicate.