C4C AFRIKA

A lunch formula including a main dish and a refreshing drink. Ideal for a complete and quick meal.

Complete lunch formula with dish, dessert, and drink. Perfect for discovering sweet and savory flavors.

Hearty lunch formula including a starter, a dish, and a drink. For big appetites.

Simple dinner formula with dish and drink.

Dinner formula including dessert to finish on a sweet note.

The evening feast: starter, main course, and drink.

Fried sweet potato sticks until crispy. Naturally sweet flavor and melting texture. A popular side dish or snack.

Small fried turnovers stuffed with tuna. The dough is crispy and the filling is flavorful. Served with a spicy tomato sauce.

Fried plantain slices, golden and caramelized. Sweet and savory taste and soft texture. Served with a spicy or tomato sauce.

Spicy cod fritters, crispy on the outside and soft on the inside. A classic of Caribbean and African cuisine. To be dipped in the sauce.

Fermented cassava semolina (Attiéké) served with grilled or fried chicken and vegetables. Attiéké has a light texture and a slightly tangy taste.

Whole or piece fish, marinated and grilled, served with Attiéké (cassava semolina). An iconic Ivorian dish, rich in flavors.

The chicken version of the Senegalese national dish (Thiéboudienne). Broken rice cooked in a rich tomato sauce with vegetables. Fragrant and hearty.

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

Chicken marinated in lemon and cooked with plenty of caramelized onions. Served with rice. A perfect balance between the acidity of lemon and the sweetness of onions.

Variation of Thieb with beef. Pilaf rice cooked in a meat and tomato broth. Flavorful and spicy.

Tender beef pieces in a thick peanut sauce. Served with rice. A very popular family dish in West Africa.

Beef simmered in a Yassa sauce with onions, lemon, and olives. Served with white rice. A flavorful variation of classic Yassa.

The national dish of Senegal. Rice cooked in a tomato sauce with fresh fish and various vegetables (cabbage, carrot, cassava). Rich and complex in flavor.

Traditional Senegalese stew based on tomato sauce, onions, and vegetables. Served with rice. Less known than Thieb but just as delicious.

Vegetarian version of the Thiou stew, with vegetables simmered in a flavorful tomato sauce. Served with rice.

Dish combining fried plantains (Alloco) and beef in sauce. A gourmet sweet and savory mix.

Grilled or stewed chicken thigh served with fried plantains. A simple and popular dish.

Vegetarian version of classic dishes (Mafé, Yassa, etc.), without meat. Rich sauces accompany rice and vegetables.

Extra portion of steamed, fragrant white rice.

Extra portion of red rice cooked in Thieb broth.

Portion of sauce of your choice to enhance your rice or dishes.

Extra portion of meat (beef).

An extra chicken thigh.

Very strong spicy sauce, to be used sparingly.

Supplement of one pastry (tuna turnover).

Supplement of homemade sauce or special condiment.

Classic sodas and mineral water.

Dark red traditional drink made from infused hibiscus flowers. Tangy and sweet taste, very refreshing.

Fresh, spicy, and invigorating ginger juice. Often mixed with a little pineapple or lemon juice to soften the taste.

Thick and creamy juice made from the pulp of the baobab fruit (monkey bread). Unique, tangy, and sweet flavor.

Large bottle of soda (Coca-Cola, Fanta type) for sharing.

Large bottle of Oasis fruit drink.

Traditional West African dessert. Millet semolina mixed with sweetened yogurt, cream, and sometimes spices like nutmeg or vanilla.

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

Fried plantains served hot with melted Nutella. A rich and sweet dessert.

Mixture of fresh seasonal fruits cut into pieces. Light and refreshing.

Small individual sweet tart, flavor according to availability.

Slice of homemade pie prepared the same day.

Pots of Häagen-Dazs ice cream.