La Calebasse

Small fried pastries stuffed with a savory tuna mixture. The crust is golden and crispy. Usually served hot as an appetizer.

Fried half-moon shaped pastries, filled with spicy beef. Crispy texture on the outside and soft on the inside. A popular appetizer in West Africa.

A fresh mixed salad, served as a light starter. Dressed with a simple vinaigrette.

Fritters made from seasoned and fried black-eyed peas (cowpeas). Spongy and light texture with a characteristic legume taste. Often enjoyed with a spicy sauce.

Creamy stew made with peanut paste and chicken. The sauce is rich, with a nutty flavor and a slightly sweet and savory taste. A comforting dish typical of West Africa.

Thick red sauce made from the pulp of the oil palm fruit. It has a unique earthy flavor and a rich, oily texture. Often served with foutou or rice.

Cassava leaf stew (and sometimes sweet potato leaves) pounded and simmered for a long time. Resembles creamed spinach but with a more pronounced vegetal taste and dense texture. Rich in iron and flavor.

Gooey sauce prepared with chopped fresh okra. The texture is characteristic and stringy, highly appreciated for facilitating the swallowing of fufu or foutou balls. Mild vegetal taste.

Complete dish including fried fish (captain and thomson) served with fermented corn dough balls (kôm/kenkey). The fish is crispy and the dough has a distinctive tangy flavor.

Whole fried captain fish served with akassa (fermented corn dough). The fish offers firm white flesh and the akassa provides a refreshing tangy touch.

Whole fried freshwater fish. The skin is crispy and the flesh remains tender and juicy. Often simply seasoned to appreciate the taste of the fish.

Fried tuna steak, an iconic dish of Ivorian street food. The tuna is fried until very crispy. Traditionally served with attiéké (cassava semolina).

White and fine-fleshed captain fish, fried to perfection. Appreciated for its delicate taste and firm texture.

Medium-sized fried sole. A flatfish with very fine and delicate flesh. Light frying preserves its subtle flavor.

Large fried sole, ideal for hearty appetites or sharing. Tender and refined flesh under a crispy skin.

Whole tilapia fish grilled over embers (charcoal grilled). Marinated with spices before cooking for a smoky and spicy flavor. Tender flesh that easily falls off the bone.

Captain fish grilled over embers. Cooking over wood fire gives a caramelized skin and a smoky flavor, while keeping the inside juicy.

Medium-sized sole braised. A cooking method that enhances the delicate flesh of this noble fish with grilled notes.

Large portion of braised sole. Perfect for sharing, offering abundant flesh flavored by the marinade and the grill.

Lamb meat cut into pieces, seasoned and braised over a wood fire. Traditionally served on kraft paper with onions and mustard. Tender texture and intense smoky flavor.

Half chicken marinated with African spices then grilled over embers. The skin is crispy and spicy, the meat is smoky. A maquis classic.

Grilled guinea fowl (half). Guinea fowl meat is firmer and tastier than chicken, with a light gamey flavor. Marinated and cooked over a wood fire.

Fried slices of ripe plantain. Sweet taste and melting texture. An essential side dish in West Africa.

Steamed fermented cassava semolina. Resembles wheat couscous but with a lighter texture and a slightly tangy taste. Pairs perfectly with grilled meats.

Steamed white rice. A neutral side dish that allows you to appreciate the sauces and grilled dishes.

Fried sweet potato sticks. Sweeter than classic fries, with a soft texture.

Fermented cassava dough, wrapped in leaves and steamed. Dense and elastic texture, characteristic sour taste.

Mix of raw vegetables (lettuce, tomato, onion). Adds freshness and crunch to the meal.

Extra portion of your choice of side dish.

Traditional dessert made of millet granules (couscous) mixed with sweetened and flavored yogurt or cottage cheese. Creamy texture with the crunch of millet grains.

Chocolate cake with a molten center. Rich and decadent, served warm.

Sweet tart filled with crushed caramel and chocolate candies (Daim). Crunchy and melting texture.