ZEST'AFRICA

Small fried and crispy pastry turnovers filled with tuna. Golden and light texture. Enjoyed by hand, dipped in a spicy tomato sauce.

Fried turnovers stuffed with seasoned minced beef. A popular West African starter, crispy and flavorful. Served hot with a dipping sauce.

Triangles of thin, crispy dough filled with a mixture of beef and vegetables. Inspired by Indian cuisine but adapted to local taste. Crumbly texture and moist filling.

A fresh salad made with creamy avocado and crunchy raw vegetables. Simply seasoned for a light and refreshing starter. Ideal to begin the meal.

Beef stew simmered in a creamy peanut sauce. Rich, nutty, and slightly sweet-savory flavor. Served over white rice to absorb the sauce.

Chicken braised then simmered in an abundant sauce with caramelized onions, lemon, and mustard. Tangy and savory taste with tender meat. A great Senegalese classic served with rice.

A variation of the Senegalese national dish with chicken and rice cooked in a rich tomato sauce (red rice). Garnished with simmered vegetables. A complete and fragrant dish with local spices.

The national dish of Senegal: rice cooked in a tomato and spice broth with fish (grouper) and root vegetables. Complex flavors of smoked fish and melting vegetables. A festive and hearty meal.

Special Saturday dish offered according to the chef's inspiration. An opportunity to taste unique creations or traditional off-menu dishes. Ask for the day's special.

Chicken thighs marinated with spices and grilled over charcoal or in the oven. Crispy skin and juicy meat with a smoky flavor. Served with a side of your choice.

Tender lamb chops grilled to perfection. Simply seasoned to enhance the meat's flavor. Served with a side of your choice.

A flavorful, marbled piece of beef, grilled to your preference. Juicy and rich in taste. Served with your choice of side dish.

Whole fish (sea bream or captain fish) marinated and grilled. The flesh is white, tender, and flavored by the marinade. A light and healthy dish typical of coastal areas.

Portion of steamed white rice. An ideal neutral side dish for sauced dishes.

Rice cooked in a tomato and spice broth, the same one used for Tieboudienne. Very tasty and colorful.

Fried slices of ripe plantain. Melting texture and sweet-caramelized taste. A must-have side dish in West Africa.

Fried sweet potato sticks. Naturally sweet with a crispy exterior and soft interior texture.

Classic potato fries, golden and salted. A universal side dish.

Fermented cassava semolina with a texture similar to couscous, but with a slightly tangy taste. A specialty of Ivory Coast, light and digestible.

Traditional dessert made of millet granules (local cereal) mixed with sweetened and flavored yogurt (often vanilla, orange blossom). Creamy and granular texture, very refreshing.

Standard sweet carbonated beverage, served chilled.

Ruby red juice prepared by infusing dried hibiscus flowers. Floral, tangy, and sweet taste, often enhanced with mint or vanilla. Very thirst-quenching.

Juice made from freshly pressed ginger roots. Pungent, peppery, and invigorating flavor, sweetened with sugar. Excellent for digestion.

Soothing hot infusion made with hibiscus flowers, enhanced with lemon and mint. Tangy and comforting.

Traditional herbal tea made from Kinkéliba leaves. Appreciated for its detoxifying properties and its woody, mild taste. Often consumed at breakfast.

Small, strong, concentrated black coffee, prepared from capsules.

Hot tea flavored with mint, prepared from capsules.

Fruity tea with red berry flavors, prepared from capsules.