to be composed with a side dish (not included in the price)
A selection of classic West African sauces. These dishes are served as a base and must be completed with a side dish (rice, plantain, etc.) ordered separately.
SENEGALESE SPECIALTY ORIGINATING FROM CASAMANCE, IT IS A SAUCE BASED ON ONIONS CONFITED IN LIME JUICE. HERE, IT IS ENHANCED WITH DICED CARROTS AND PITTED GREEN OLIVES.
Yassa sauce is an emblematic preparation from Senegal (Casamance). It is made with a large quantity of caramelized onions, lime, and mustard, offering a very fragrant sweet-salty and tangy taste.
MAFÉ IS A SAUCE BASED ON ROASTED PEANUTS. IT IS A SPECIALTY FOUND THROUGHOUT SUBSAHARAN AFRICA UNDER DIFFERENT NAMES. THE NAME MAFÉ IS OF MALI ORIGIN. THE PREPARATION IS ALWAYS ENHANCED WITH CABBAGE AND CARROT VEGETABLES.
Mafé is a stew based on peanut paste. The sauce is thick, creamy, and brown/orange in color, with a rich roasted nut flavor.
NDOLÉ SAUCE IS MADE FROM BITTER LEAVES WHICH ARE BLANCHED IN SEVERAL BATHS OF HOT WATER TO REMOVE BITTERNESS. THE PREPARATION IS DONE WITH PEELED FRESH PEANUTS. IT IS A SPECIALTY OF CAMEROON.
Ndolé is a national dish of Cameroon. It is a creamy stew made from bitter leaves (ndolé) washed several times and fresh peanut paste. The texture is rich and the taste complex, between vegetal bitterness and peanut sweetness.
OKRA SAUCE IS FOUND THROUGHOUT BLACK AFRICA, IT IS THE AROMATIC BASE PLUS THE OKRA. A GREEN VEGETABLE AND CONDIMENT COOKED AS A STEW.
A sauce based on okras, a green vegetable that gives a characteristic slimy texture. It's a classic of West African cuisine.
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