Zara Food

Small fried pastries stuffed with spicy minced beef. Crispy and golden. Usually served with a spicy tomato sauce as a side.

Half-moon shaped fritters stuffed with seasoned tuna. A popular West African starter, crispy and flavorful.

Traditional stew based on okra and red palm oil. Characteristic viscous texture and rich taste. Often served with rice or foutou.

Savory broth garnished with simmered chicken pieces. Comforting and spicy depending on preparation.

Rich soup prepared with fresh fish and aromatics. Pronounced marine flavor.

Spicy and hearty fish soup, often garnished with various seafood. A robust dish for lovers of marine flavors.

Thick red sauce made from palm nut pulp (Graine). Earthy and rich flavor. Served with Foutou (pounded banana or yam paste).

Creamy sauce based on ground pumpkin seeds (Pistachio/Egusi). Rich in protein. Served with Foutou.

Same rich pumpkin seed sauce, served here with white rice.

Creamy stew based on peanut paste. Pronounced and savory peanut flavor. Served with Foutou.

The peanut sauce (Mafé) served with rice.

Green sauce prepared with edible leaves (like sweet potato or amaranth leaves). Herbal taste reminiscent of spinach.

Sauce prepared with African eggplants. Served with Foutou.

Eggplant sauce served with rice.

Sauce prepared with small bitter eggplants (Gnangna). A characteristic bitter taste appreciated by connoisseurs.

Variant of the palm nut sauce (Graine) with fresh okra for added texture.

Sauce made from pounded cassava leaves. Dark green color, rich and vegetal taste. Served with Foutou.

Cassava leaf sauce served with rice.

Light and fluid broth, enhanced with okra.

Sauce (often Okra or Kpala) served with Placali, an elastic paste made from fermented cassava. Slightly tangy flavor.

Extra portion of Foutou Banane, a compact ball of pounded plantain.

Whole Tilapia fish fried until crispy.

Captain fish (Nile perch) with white and firm flesh. Choice between braised (charcoal grilled) or fried.

Whole tilapia marinated with spices and gently grilled over charcoal (braised). Tender and smoky flesh.

Seasoned and fried chicken wings.

Marinated and fried chicken thigh.

Chicken thigh grilled over charcoal. Smoky flavor.

Chicken pieces seasoned with special spices (kankan) and grilled. Usually served with onions.

Spicy grilled lamb pieces in the Choukouya style.

Popular Ivorian dish composed of fried tuna served with attiéké (cassava semolina) and spicy fresh vegetables.

Extra portion of side dish.

Fried plantains served with an onion sauce.

Chicken marinated in lemon and cooked with plenty of onions. Tangy and mustardy flavor. Senegalese specialty.

Rice cooked with Soumbara (African mustard from the Néré tree). Very pronounced and aromatic umami taste.

Variant of the Senegalese national dish with chicken. Rice cooked in a tomato broth with vegetables.

Senegalese national dish. Fish and rice stewed with vegetables (cabbage, carrot, cassava) in a rich tomato sauce.

Half portion or variant of fish Thieboudienne.

Dessert made from millet grains (or couscous) mixed with sweetened yogurt or curdled milk. Fresh and creamy.