Le Baobab

Traditional Senegalese dish consisting of white rice served with a sauce of caramelized onions, lemon, and mustard. It offers a tangy, peppery, and very tasty flavor. Best enjoyed hot to appreciate the blend of flavors.

Rice served with a stew made from okra and palm oil. The sauce has a characteristic slimy texture and a unique vegetable flavor. A typical nourishing West African dish.

Rice served with a stew made from spinach leaves or similar leaves (like ndolé or saka-saka). Herbal and rich flavor.

White rice served with a rich and seasoned tomato sauce, often cooked with local spices. A simple and comforting dish.

Also called Maafé, it is a creamy stew made from peanut paste and tomatoes, served over rice. It has a rich, creamy, and nutty flavor. Very popular and filling.

Steamed millet or wheat semolina, usually served with a vegetable sauce and sometimes meat. Light and granular texture.

Fine wheat semolina served with an aromatic broth of vegetables and mild spices.

The chef's special for the day, varying according to market ingredients and inspiration.

Alloco (fried plantains) served with chicken. The sweet taste of the plantains contrasts deliciously with the salty and spicy chicken.

Golden and sweet fried plantain slices, served with fried fish or fish in sauce. A sweet and savory West African classic.

Variation of the Senegalese national dish (Thieboudienne) with chicken. Broken rice cooked in a rich tomato sauce with vegetables and chicken. Deep and spicy flavor.

The famous Senegalese Thieboudienne. Rice cooked in a broth of tomatoes and spices with fish and various vegetables. It is a complete, aromatic, and very tasty dish.

Extra portion of fish to accompany your dish.

Extra piece of chicken to add to your meal.

Whole fish (often sea bream or tilapia) grilled or fried, seasoned with spices or a marinade.

Small fried pastries filled (usually with minced fish or meat). Crispy on the outside and soft on the inside. Often served with a spicy tomato sauce.

A roasted or fried chicken thigh, seasoned with spices.

Traditional Senegalese dish consisting of white rice served with a sauce of caramelized onions, lemon, and mustard. It offers a tangy, peppery, and very tasty flavor.

Rice served with a stew made from okra and palm oil. The sauce has a characteristic slimy texture and a unique vegetable flavor.

Rice served with a stew made from spinach leaves or similar leaves. Herbal and rich flavor.

White rice served with a rich and seasoned tomato sauce.

Creamy stew made from peanut paste and tomatoes, served over rice. It has a rich, creamy, and nutty flavor.

Steamed millet or wheat semolina, usually served with a vegetable sauce and sometimes meat.

Fine wheat semolina served with an aromatic broth of vegetables and mild spices.

The chef's special for the day, according to the inspiration of the moment.

Fried plantains (alloco) served with chicken. Tasty mix of sweet and savory.

Fried plantains served with fried fish or fish in sauce. A typical and gourmet dish.

Wolof rice cooked in a tomato sauce with chicken and vegetables. Rich and spicy flavor.

The Senegalese national dish. Rice cooked in a tomato broth with fish and vegetables.

Extra portion of fish.

Extra piece of chicken.

Whole grilled or fried fish.

Small fried pastries filled with fish or meat.

A roasted or fried chicken thigh.

Canned sodas (Coca-Cola, Fanta, Sprite, etc.).

Traditional drink made from infused hibiscus flowers. A ruby red, floral, tangy, and sweet drink, served very cold.

Natural juice extracted from ginger roots. Spicy, peppery, and sweet flavor. An energizing and refreshing drink.

Mix of fresh seasonal fruits cut into pieces.

West African Dessert (Thiakry) made from millet couscous mixed with sweetened yogurt, cream, or curdled milk. Creamy texture with tender grains.