Villa Bamato - Restaurant Africain

Congolese specialty of catfish cooked stewed in banana leaves (liboke). The cooking preserves the aromas and makes the flesh tender and juicy. Rich and slightly smoky flavor.

Whole grilled freshwater fish, seasoned with local spices. The white flesh is firm and flavorful with a pronounced grilled taste. Often eaten with fingers, accompanied by cassava or plantain.

Pangasius fillet cooked stewed in parchment paper. Very tender and melting texture, delicate flavor infused with cooking aromatics.

Grilled Captain fish (Nile perch). White, thick and tender flesh with few bones. A noble fish appreciated for its delicacy.

House-style salmon fillet, likely grilled or braised. Oily fish with pink flesh and rich flavor.

Dried and salted fish (cod type), desalted then cooked in sauce. Intense umami flavor, firm texture. A classic of Central African cuisine.

Chinchard (sea fish) grilled or fried. Fairly firm flesh with a pronounced fishy taste. Very popular and often served whole.

Marinated chicken then grilled over charcoal or in the oven. The skin is crispy and the flesh is smoky. Served generously with a flavorful onion compote.

Grilled or fried chicken wings. Finger food, crispy skin and juicy flesh.

Pork cut into pieces and stewed in banana leaves. The meat becomes very tender and absorbs the spices and the aroma of the leaves.

Traditional soup made with tripe. Rich, spicy and comforting broth. The tripe has a characteristic gelatinous and tender texture.

Chicken cooked in banana leaf parchment with a paste of ground pumpkin seeds (African pistachio). Dense and floury texture, rich and nutty flavor.

Grilled goat meat (or lamb as indicated) over barbecue. Cut into small pieces, seasoned and smoked. Firm chewy texture, very flavorful.

Marinated and grilled beef skewers. Tender and spicy meat, emblematic of Congolese street food.

Grilled beef cut, marbled and juicy. A classic, served tender with a rich meat flavor.

Clear and invigorating soup made from simmered beef. Served hot, ideal for warming up.

Dish made from oxtail simmered for a long time. The meat is gelatinous, melting and falls off the bone, served in a rich sauce.

Fried plantains. Crispy on the outside and soft on the inside. Sweet and slightly sweet flavor that complements the saltiness of the dishes.

Long-grain white rice, steamed. Light and aromatic, an ideal neutral accompaniment for sauces.

Boiled or steamed cassava tuber. Firm, white and starchy texture, similar to a dense potato but more fibrous.

Firm paste made from flour (fufu). Smooth and dense texture, traditionally eaten with fingers by forming balls to scoop up sauce.

Fried potato sticks. Crispy and golden.

Stew of pounded cassava leaves, simmered for a long time with smoked fish. Creamy and vegetal texture, deep and typical flavor.

Bean dish simmered in tomato sauce and palm oil, with smoked fish. Hearty, flavorful and rich.

Amaranth leaves (green vegetables) cooked with smoked fish. Tender texture close to spinach, mild and herbaceous taste.

Wild leaves (Gnetum africanum) finely chopped and simmered with peanut paste. Creamy texture and rich nutty flavor.

Sweet potato leaves cooked as a stew. Tender and melting green vegetable, prepared with an aromatic base and smoked fish.

Small carafe or glass of red Bordeaux wine. Structured wine with red fruit notes.

Bottle of red wine from the Bordeaux region. Pairs well with red meats and sauced dishes.

Sweet and fruity rosé sparkling wine. Ideal for aperitif or dessert.

Semi-dry rosé wine from the Loire Valley. Sweet, fresh and fruity.

Dry white wine from the Loire. Lively and light, it perfectly accompanies fish.

Slightly sparkling Portuguese rosé wine. Fresh and easy-drinking taste.

Standard bottle of white wine.

Selection of superior quality red wine. More complex and refined.

Selection of superior quality white wine.

Still bottled mineral water.

Natural sparkling mineral water.

Popular African soda, very sweet and fizzy. Available in red fruit (grenadine) or orange flavor.

Classic cola soda.

Sparkling orange drink with pulp.

Tonic or citrus soda, slightly bitter and sparkling.

Orange fruit juice. Sweet and vitamin-rich.

Pineapple fruit juice. Tropical and sweet flavor.

Traditional juice made from fresh ginger (Gnamakoudji). Piquant, peppery and refreshing taste, often sweetened.

Mix of several non-alcoholic fruit juices.

Tennessee whiskey. Woody taste with notes of caramel and vanilla.

Blended Scotch whisky (Chivas Regal). Smooth and rich flavor.

Clear and neutral distilled spirit. Drunk neat or in cocktails.

French grape brandy, aged in oak barrels. Rich and complex aromas.

Sweet Italian white vermouth. Vanilla and herbaceous notes.

Sweet Italian red vermouth. Spicy and fruity notes.

Prestigious French sparkling wine. Fine and elegant for celebrations.