Restaurant Bana Lounge

Fried dough balls (puff puff), golden and fluffy. Light and airy texture, slightly sweet. Served hot, they are eaten with fingers, dipped in chili for a sweet-spicy contrast.

Fried thin and crispy pastry triangles stuffed. The inside is hot and spicy. A popular fried appetizer, crispy on the outside and tender on the inside.

Small fried half-moon shaped turnovers, typical of West Africa. The dough is golden and crispy, containing a flavorful filling. Often served with a spicy tomato sauce.

Fried spring rolls with meat and vegetables. Crispy rice paper wrapper. Served with salad and fresh mint.

Marinated chicken wings cooked over charcoal or in the oven. The skin is crispy and the meat juicy. Seasoned with flavorful spices.

Fresh mix of seasonal raw vegetables. Crunchy and light, seasoned with a simple vinaigrette. A refreshing option to start the meal.

Salad featuring ripe and creamy avocados. Often accompanied by tomatoes and onions. A rich and melting starter.

The national dish of Senegal (Thieboudienne). Broken rice simmered in a rich tomato broth with vegetables and meat. The rice absorbs all the flavors for a very fragrant result.

Creamy stew made from peanut paste. The sauce is thick, rich, and has a pronounced nutty flavor. Served hot over white rice.

Iconic Senegalese dish based on caramelized onions and lime. The sauce is tangy and fragrant, coating the tender chicken. Served with white rice.

Cameroonian specialty prepared with bitter leaves (ndole) and fresh peanut paste. Creamy texture reminiscent of spinach, with a rich nutty taste and a slight characteristic bitterness.

Luxury version of Ndole combining beef and shrimp. A rich and creamy dish with bitter leaves and peanuts. Highly appreciated on special occasions.

The classic fish Thieboudienne. Rice cooked in fish and vegetable broth. Deep marine and spicy flavor, accompanied by pieces of whole fish.

Festive Cameroonian chicken stew (Directeur Général). Cooked with colorful vegetables and fried plantains that soak up the sauce. A tasty sweet and savory mix.

Traditional dish made with leafy vegetables (okok/eru) finely chopped. Served with water fufu (fermented dough). Sticky and rich texture, traditionally eaten with fingers.

Viscous sauce made from okra. Very appreciated mucilaginous texture, served with a dough ball (foufou). Eaten by dipping the foufou in the sauce.

Popular street food, combining sweet fritters (puff puff) and a savory red bean stew. A comforting mix of sweet and savory textures and flavors.

Complete plate with fritters, beans, and porridge (fermented cereal porridge). A traditional meal often eaten for breakfast or as a hearty dish.

Very spicy and light fish soup. The broth is clear but powerful in taste thanks to local peppers and spices. Invigorating and often consumed for its virtues.

Sautéed green vegetables and mushrooms with meat. Served healthily with steamed plantains (not fried). Tasty and nutritious.

Marinated chicken wings grilled over an open flame. Characteristic smoky and spicy flavor.

Quarter chicken marinated in African spices and grilled over charcoal. The skin is crispy and caramelized, the meat tender and smoky.

Large prawns grilled in their shells with a spicy marinade. Firm and sweet flesh, enhanced by the grilled flavor.

Grilled and cut lamb pieces, served with plenty of caramelized onions and mustard. A very tasty Senegalese street food specialty.

Whole grilled fish, seasoned with spices and herbs. The mackerel flesh is fatty and rich in flavor. Often served with an onion or chili sauce.

Whole grilled sea bass. White, delicate, and flaky flesh. Grilled for crispy skin and juicy meat.

Fermented cassava dough wrapped in leaves and steamed. Firm and elastic texture, slightly tangy taste. Ideal for accompanying grilled meats.

Fried ripe plantain rings or cubes. Crispy on the edges and melting inside. Sweet and sugary flavor.

Steamed rice, simple and neutral. Universal accompaniment for sauced dishes.

Rice cooked with tomato and spices (jollof rice style). Flavorful and colorful.

Flattened then fried plantains. Crispy and savory, similar to tostones. Less sweet than alokos.

Dense and elastic dough ball made from pounded starches (cassava, yam, or plantain). Neutral flavor, designed to be dipped in rich sauces.

Fermented cassava couscous. Light and grainy texture with a tangy note. The classic accompaniment to grilled fish in Ivory Coast.

Fried potato sticks. Crispy and golden.

Soft, thin crepes served with a sweet topping of your choice. A French classic.

Thin, plain crepes, sprinkled with sugar.

Rich chocolate cake with a warm molten center. Intense cocoa flavor, often served with cream or ice cream.

Selection of refreshing ice creams. Ideal for finishing the meal on a light note.

West African dessert made from millet couscous mixed with yogurt or sweetened curdled milk. Gritty and creamy texture, often flavored with vanilla or spices.

Unique creation mixing hot fritters and cold ice cream (vanilla and bissap). A contrast of temperatures and textures.

Intense red drink made from hibiscus flowers. Tangy and floral flavor, refreshing, enriched here with pineapple and mint.

Fresh ginger juice, spicy and peppery, sweetened with pineapple. Very invigorating and digestive.

A blend of two classics: the floral sweetness of bissap and the spiciness of ginger.

Still natural mineral water.

Natural sparkling mineral water.

Natural mineral water reinforced with gas from the spring.

Classic fruit juice.

Cola soda.

Popular soda in Cameroon (Brasseries du Cameroun). Very fizzy and sweet, available in several fruity flavors.

Short and strong coffee.

Double shot of espresso.

Exotic cocktail mixing rum and bissap (hibiscus).

Invigorating rum and ginger cocktail.

American Tennessee Whiskey.

Blended Scotch Whisky.

18-year-old aged Scotch Whisky. Bottle only.

Light French lager.

Dark and bitter Irish stout.

Light German lager, very popular in Cameroon.

Cameroonian beer (Union Camerounaise de Brasseries).

Sweet white wine from Bordeaux.

Dry white wine.

Semi-dry rosé wine from the Loire Valley.

Classic red wine.