Eat africa - African restaurant

Dish of Senegalese origin made of marinated meat or fish, cooked with plenty of caramelized onions, lemon, and mustard. Tangy and spicy flavor. Served with white rice.

The national dish of Senegal, also called Thiéboudienne. Rice cooked in a rich tomato broth with fish or meat and various vegetables. Savory and deep flavor.

Fermented cassava paste served with a slimy okra sauce or a seed sauce (palm nut). Gelatinous texture and slightly sour taste. Traditionally eaten with the fingers, swallowing without too much chewing.

Creamy stew made from peanut paste, meat, and vegetables. Rich, creamy, and sweet-salty flavor. Served over white rice.

Green stew made with sweet potato leaves, often simmered with palm oil, fish, and meat. Herbal and earthy taste. Served with rice.

White bean stew simmered in tomato sauce with meat. Comforting and hearty dish.

Fine, ancient West African grain, resembling very light couscous. Served here with a vegetable and peanut sauce. Soft texture and nutty flavor.

Fermented cassava semolina, a specialty of Ivory Coast. Light texture like couscous but with a slightly tangy taste. Served with grilled fish and fresh vegetables.

Also known as 'Pepper Soup'. Light but very spicy and aromatic broth with pieces of goat meat. Strong flavor and warming.

Fried salted cod fritters, crispy on the outside and soft on the inside. Seasoned with herbs and spices.

Fried slices of ripe plantain. Sweet and mild taste with a tender texture.

Fried plantains served with fish. A mix of sweet and savory flavors.

Fried dough balls, available in sweet or savory versions. Soft texture similar to a classic donut.

Marinated beef pieces grilled on a skewer. Smoky and spicy flavor.

Small fried turnovers stuffed with minced meat or spicy fish. Crispy pastry and flavorful filling. To be eaten with fingers.

Seasoned and cooked meatballs or fish balls. Tasty snack.

Sparkling or sweet purple drink, flavored with fruits (grape, blackcurrant, raspberry) and herbs. Very fruity and sweet taste.

Natural juice extracted from fresh ginger roots. Piquant, peppery, and refreshing taste, often sweetened with sugar.

Ruby red drink made by infusing dried hibiscus flowers. Tart flavor reminiscent of cranberry, usually served sweet and very cold.

West African dessert made from millet grits (millet couscous) mixed with sweetened yogurt or curdled milk. Creamy and slightly grainy texture.

Similar to Deguê, this is a Senegalese dessert made of fine millet couscous served with sweetened curdled milk, often flavored with vanilla, nutmeg, or orange blossom water.

A local dessert, likely made from grains or sweetened dairy products, served chilled.

Take-away version of Deguê, packaged in a pot.