L'Etoile d'Afrique

Crispy fried spring rolls, filled with a savory shrimp or chicken stuffing. Served in portions of four, often accompanied by salad and a dipping sauce.

A fresh and light starter consisting of tomatoes, cucumbers, and corn. Seasoned with a simple vinaigrette to enhance the taste of the crunchy vegetables.

Small, crispy, deep-fried half-moon pastries, usually stuffed with fish or spiced meat. Served with a tangy tomato sauce.

A large, generous mixed salad, combining raw vegetables and various ingredients (often eggs, tuna, or poultry) for a complete starter or a light main course.

Golden and fluffy fried fritters, prepared with flaked cod or chicken, seasoned with herbs and spices. A specialty crispy on the outside and tender on the inside.

The national dish of Senegal (Thiéboudienne). Broken rice simmered with vegetables and meat or fish. The red version is cooked in a rich tomato broth, the white is lighter. Flavorful and very aromatic.

Tilapia fish marinated and cooked with an abundance of caramelized onions, lemon, mustard, and spices. A dish with tart and caramelized flavors, served with rice.

Tender chicken simmered in a creamy sauce of onions, lime, and mustard. A perfect balance between the acidity and sweetness of the onions, served with white rice.

Beef dish served with your choice of sauce. Saka Saka is a green stew of pounded cassava leaves. Mafé is a rich and creamy peanut butter sauce. Tomato Sauce is simmered and flavorful.

Traditional stew made from okra, palm oil, and often seafood or smoked fish. Characteristic slimy texture and rich taste, served with rice.

An ancient gluten-free grain, very fine and light, resembling couscous. Served with a meat or vegetable sauce. Delicate nutty flavor and airy texture.

Thick and rich red sauce made from palm nut pulp. Served with Foutou banana (a compact ball of mashed plantain and cassava), traditionally eaten with fingers.

Lamb pieces grilled over a wood fire, seasoned with spices and served with onions. Tender meat with a smoky flavor. Served with a choice of side dish like aloco or attiéké.

Whole grilled chicken or Tilapia fish, with crispy skin and juicy flesh. Seasoned with spices and served hot with a spicy sauce and a side dish.

Whole fish (Captainfish or Sea Bream) prepared to your liking: grilled for crispy skin or gently braised in a rich sauce. Price varies by size.

Thiof (Brown Grouper) is a highly prized fish with firm, delicate white flesh. Prepared grilled or braised, it offers a refined culinary experience.

A beautiful, juicy, and flavorful piece of beef with bone. Grilled to sear the juices or braised for a melt-in-your-mouth texture. A hearty dish for meat lovers.

Traditional West African dessert. A creamy mixture of millet couscous (Thiakry) and sweetened yogurt or curdled milk (Degue), often flavored with vanilla, nutmeg, or orange blossom.

A deep red drink made by infusing hibiscus flowers. Floral, tart, and sweet flavor, reminiscent of cranberry juice. Very refreshing.

Freshly pressed ginger juice. A tonic drink with a characteristic pungent and peppery taste, sweetened with sugar and sometimes enhanced with lemon.

White and creamy juice made from the pulp of the baobab fruit (monkey bread). Unique tart and milky flavor, rich in nutrients.

Bright green juice extracted from the ditakh fruit (Detarium senegalense). An exotic sweet and tart flavor reminiscent of kiwi, with a velvety texture.