Restaurant AFRIQUE KURA

Roast chicken with golden, crispy skin. The meat is tender and juicy. Classically served hot.

Roasted or braised chicken thigh. A flavorful and meaty cut. Easy to eat with fingers or cutlery.

Grilled or fried chicken wing. Crispy on the outside and tender on the inside.

Marinated meat pieces grilled on a skewer. Tender with a pronounced smoky flavor.

Braised fish (slowly grilled over charcoal) with spices and a flavorful marinade. The flesh is tender and the skin crispy. Often served with onions and condiments.

Grilled meat, usually served in a sandwich or on a plate.

Portion of chicken prepared according to the house recipe.

Spicy sausage made from beef and mutton. Piquant taste and juicy texture.

House-prepared meat dish.

Portion of cooked red meat.

Traditional porridge made from millet flour, often slightly fermented. Creamy texture and tangy taste.

Sweet rice porridge, sometimes flavored. A sweet and comforting breakfast.

Type of porridge or hot cereal drink consumed for breakfast.

Soup served with niami (gnomi), traditional millet fritters. A complete and nourishing meal.

Soup served with froufrou, a local specialty (type of fritter or side dish).

Pastry or bread served with a sweet topping of your choice.

Meat stew simmered in a creamy peanut paste sauce. Rich, flavorful, and slightly sweet-savory. Served with rice.

Thiéboudienne, Senegal's national dish. Rice cooked in a rich tomato broth with fish, vegetables, and spices.

Dish made from pounded cassava leaves, simmered for a long time, often with palm oil and fish or meat. Dense texture and pronounced vegetal taste.

Traditional dish, possibly referring to Basi (millet couscous with sauce).

Dense paste made from corn, millet, or sorghum flour. Served with a slimy sauce (okra) or tomato sauce.

Chicken or fish dish marinated in lemon, lots of onions and mustard, then braised. Tangy and caramelized flavor.

Steamed vermicelli served with a meat and vegetable sauce.

Malian specialty, likely a dish based on leaves or grains.

Dish made from fonio mixed with peanut powder, often served with a meat sauce.

Also called Lafidi. Creamy rice served with a sauce made from soumbala (fermented nere seeds) and red oil.

Black sauce made from jute leaves, served over rice. Unique taste and slightly slimy texture.

Traditional dish or specific sauce, often prepared with local herbs and spices.

Steamed wheat semolina, served with vegetables and meat.

Green tea infused with fresh mint and lots of sugar. Served hot.

Infusion of kinkeliba leaves, a West African plant with digestive properties. Woody and mild taste.

Hot tea flavored with lemon.

An espresso lengthened with hot water.

A classic espresso, strong and concentrated.

Coffee served with hot milk.

Hot chocolate drink.

Dessert made from millet grains (millet couscous) mixed with sweetened yogurt or curdled milk. Creamy and nourishing.

Mixture of fresh fruits cut into pieces.

Pieces of fresh fruit on a skewer.

Traditional dessert, often a sweet millet porridge.

Pasta served with a meat sauce.

Pasta served with a creamy white sauce.

Local specialty, likely a type of fritter or dough-based preparation.

Likely 'Gnomi', small fried millet fritters, slightly sweet.

Small fried turnovers stuffed with fish and spices, served with a spicy tomato sauce.

Traditional soup, likely made from tripe and other local ingredients.

Rich and gelatinous soup prepared with slow-simmered veal feet.

Soup prepared with sheep's head, appreciated for the variety of meat textures.

Homemade ginger juice. Piquant, peppery, and refreshing taste.

Dark red juice made from infused hibiscus flowers. Floral, sweet, and tangy flavor.

Tamarind juice. Distinctly tangy and refreshing flavor, brown in color.

Baobab fruit juice (Bouye). Milky and creamy texture with a unique tangy taste.

Traditional drink, often made from roots or plants.