Diambo Resto

A traditional firm paste (often called Tô) made from millet, corn, or sorghum flour. It has a dense texture and a neutral taste that perfectly balances spicy sauces. It is usually eaten by forming balls by hand to dip into a gumbo or leaf sauce.

A hearty stew made from pounded cassava leaves (also called Saka Saka), often cooked with palm oil. The dish has a deep vegetal flavor and a creamy texture. It is commonly served with rice, fufu, or plantain.

Marinated lamb skewers grilled with spices. The meat is tender with a distinct smoky flavor. They are eaten hot, often accompanied by raw onions and mustard.

Marinated chicken skewers grilled over wood fire or on a grill. The meat is juicy and flavorful from the marinade. It's a popular street or restaurant dish, easy to enjoy.

Couscous made from rolled millet flour, typical of West Africa. It has a granular texture slightly coarser than wheat couscous and a nutty flavor. It is served with a meat and vegetable sauce or sometimes with curdled milk.

A traditional, hearty dish, consisting of a rich sauced meat accompanied by a starch. The sauce is generally flavorful and spicy, generously coating the accompaniment.

Steamed wheat semolina, light and fluffy, served with stewed vegetables and broth. You can choose your accompanying meat. It's a convivial and complete dish.

A 'French Tacos', consisting of a grilled wheat tortilla containing meat, fries, and a creamy cheese sauce. It's a hot sandwich, very filling and melts in your mouth.

Fermented cassava semolina originating from Ivory Coast. It visually resembles couscous but has a lighter texture and a slightly tangy taste. It perfectly accompanies grilled fish and sauced meats.

Thiéboudienne, Senegal's national dish, consisting of rice cooked in a rich tomato sauce with fish and various vegetables. The rice absorbs all the flavors for a fragrant and slightly spicy result.

Whole fish (often sea bream or tilapia) marinated with spices then grilled over charcoal. The skin is crispy and the flesh is tender and smoky. It is traditionally served with attiéké and a spicy sauce.

Tender chicken marinated in lime and cooked with a large quantity of caramelized onions and mustard. The taste is a perfect balance between the acidity, the sweetness of the onions, and the pungency of the mustard. Usually served with white rice.

Meat stew simmered in a creamy peanut paste sauce. The sauce is rich, creamy, and has a pronounced peanut flavor. It's a comforting dish served with rice.

A flavorful sauced dish, often prepared as a soup or a light sauce accompanying a starch. It offers rich and spicy flavors typical of West African cuisine.