Restaurant Kfé Del Twins

Marinated chicken pieces with spices, then slowly grilled over charcoal or in the oven. The meat is tender and the skin crispy with a smoky taste. Traditionally served with plantains or rice.

Marinated and grilled beef skewers. The meat is flavorful and juicy, often accompanied by vegetables on the skewer. To be enjoyed hot with your choice of side dish.

African vegetable dish prepared as a stew. Foléré is Guinea sorrel (bissap) cooked in leaves, offering a tangy flavor, while lalo (baobab or jute leaves) has a typical mucilaginous (slimy) texture. A dish rich in vegetable flavors.

Creamy stew prepared with a peanut paste base, tomato, and vegetables. The sauce is rich, thick, and flavorful. Served hot, usually accompanied by white rice.

Iconic Senegalese dish based on a large quantity of caramelized onions, lime, and mustard. The flavor is a perfect balance between acidity and sweetness. Served with white rice.

Plate composed of vegetables prepared according to Reunion tradition, often including achards (crunchy vegetables marinated in vinegar, turmeric, and spices). Fresh, spicy, and fragrant.

Gooey sauce made from okra (green vegetable), simmered with beef. The texture is viscous, typical of this vegetable, and the taste is herbaceous and savory. Often eaten with rice or a starchy ball (foutou, etc.).

Version of okra sauce combining several meats or fish. The sauce is rich and mucilaginous, prepared with okra vegetables.

A luxurious version of okra sauce, generously garnished with various meats and seafood.

Rich dish combining gelatinous oxtail, shrimp, and smoked fish for a deep, smoky flavor. Likely served in sauce.

Traditional Reunion dish. Tomato sauce base simmered with spices (onions, garlic, thyme, turmeric). Tang civet is a tenrec stew (small local mammal), xourite is octopus, and sounouk is salted fish. Very fragrant, served with rice and grains.

Cameroonian specialty made from bitter leaves (ndolé), peanuts, and spices, cooked here with beef. The taste is a unique combination of vegetal bitterness and peanut sweetness.

Version of Ndolé combining several types of meat or fish in the peanut and bitter leaf sauce.

Luxurious version of Ndolé, enriched with melting oxtail, shrimp, and smoked fish for an intense depth of flavor.

Festive Cameroonian chicken stew ('Director General'), cooked with fried plantains, various vegetables, and spices. A mix of sweet and savory flavors.

Lobsters prepared with a rich stuffing or typical Creole spices from Reunion. A refined and spicy seafood dish.

Large grilled shrimp simply seasoned with garlic and parsley to enhance the seafood flavor.

Steamed rice, a neutral base accompaniment.

Choice of African and Creole side dishes. Includes preparations based on plantain (fried or steamed), cassava (stick, placali), or tubers like yam. Various textures ranging from crispy to pasty.

West African dessert, a type of drinkable yogurt mixed with millet grains (local cereal) rolled like couscous. Creamy texture with tender pearls, slightly tangy and sweet taste.

Selection of classic homemade French desserts or fresh fruit salad.

Complete menu adapted for children including a main dish (chicken, pasta, or nuggets), a side dish, and a dessert.