Restaurant Goût D'Afrique

Iconic Cameroonian dish prepared with bitter leaves (ndolè), peanut paste, spices, and smoked meat or fish. Rich and creamy texture with a unique nutty flavor and slight bitterness. Traditionally enjoyed with miondo (cassava stick) or plantain.

Cameroonian specialty made from okok (wild leaves) and waterleaf, simmered with red palm oil and beef or beef skin. Hearty dish with earthy and rich flavors. Ideal accompaniment: fufu or gari (cassava semolina).

Creamy stew made with a peanut paste base, tomato, and vegetables. Rich, slightly sweet-salty, and savory flavor. Usually served hot over white rice.

Spicy and light soup, very fragrant with African aromatics, served with fresh fish. The broth is piquant and comforting. Eaten with a spoon, often as a starter or a light meal.

Spicy soup prepared with tripe or goat meat, simmered for a long time to be tender. Pronounced and spicy taste. A comforting dish appreciated for its invigorating properties.

Senegalese national dish composed of rice cooked in a tomato broth with vegetables and spices. The rice absorbs all the flavors, offering a rich and fragrant taste. Served with whole vegetables and fish or meat.

Slimy sauce made from gombos (green vegetables), cooked with meat or fish and palm oil. Characteristic viscous texture and mild flavor. Often eaten with fingers by dipping a ball of fufu or rice.

Classic stew based on fresh tomatoes, onions, and spices, simmered with meat or fish. Tangy and savory flavor. A universal dish that pairs perfectly with rice or plantains.

Cleaned tripe pieces sautéed with onions, peppers, and spices. Slightly crunchy texture and spicy taste. Often served as an appetizer or with side dishes.

Festive Cameroonian dish (Directeur Général) combining fried chicken, fried plantains, and vegetables in a savory sauce. Colorful and rich sweet-and-savory mix. A complete and gourmet dish.

Stew from Western Cameroon made with green plantains, palm oil, spices, and meat (beef or goat). Creamy and very fragrant simmered dish. Melting texture.

Typical black sauce of the Bassa people in Cameroon, prepared with burnt bark which gives it its color and a unique woody aroma. Usually cooked with fish. Complex and earthy flavor, served with tubers.

Traditional Bamiléké dish composed of pounded taro served with a yellow sauce made from palm oil and spices (achu), accompanied by meat or skin. Traditionally eaten with fingers. Creamy texture and characteristic spicy flavor.

Fresh spinach leaves sautéed with onions, garlic, and sometimes smoked meat or fish. Healthy and light dish. Pairs well with rice or tubers.

Beef pieces marinated in spices and grilled on skewers (suya). Tender meat with a smoky and spicy flavor. Served hot, ideal for sharing.

Chicken marinated for a long time in a blend of African spices then grilled over charcoal. Crispy skin and juicy, fragrant meat. A classic of African street food.

Marinated goat meat, slowly grilled. Firm texture and pronounced flavor, typical of game. Appreciated by lovers of strong-flavored meats.

Whole fish (Sea Bream, Mackerel, or Malongwa) scored, marinated in spices, and fire-grilled. Tender, juicy flesh and crispy, seasoned skin. Usually served with onions and a spicy sauce.

Marinated and grilled pork pieces. Savory, fatty, and smoky taste. Popular accompaniment for drinks.

Steamed white rice, simple and light. Neutral accompaniment ideal for rich sauces.

Fried slices of ripe plantain until golden. Sweet flavor and soft texture. Contrasts well with spicy dishes.

Flattened and grilled or fried green plantain. Firmer texture and less sweet than ripe plantain.

Fermented cassava paste wrapped in leaves and steamed into a large stick. Dense and elastic texture, tangy taste. Cameroonian specialty.

Diced potatoes sautéed until golden. Classic and comforting.

Thin sticks of fermented cassava paste, similar to bobolo but smaller. Firm texture and typical fermented taste. Excellent with braised fish or ndolè.

Fermented cassava paste, with a gelatinous and elastic texture. Often consumed with gombo or seed sauce.

Dense cassava bread steamed in banana leaves (Kwanga). A staple food in Central Africa, neutral and consistent taste.

Fermented cassava semolina resembling couscous, originating from Ivory Coast. Light texture and slightly acidic taste. Traditionally served with grilled fish.

Fried plantain cubes. Sweet and melt-in-your-mouth. A very popular side dish in West Africa.