West African Menu

Our famous French baguette, with olive oil & balsamic vinegar

Organic spinach salad, sprinkled with parmesan & pine nuts

Oven roasted sweet potato, zucchini & carrot fries

Fresh tuna tataki, sun gold cherry tomatoes & organic greens

Aubergine rolls (4 pieces) stuffed with ricotta, tomatoes, scallions & nutmeg

The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. The dish has its roots in a traditional dish called thieboudienne, containing rice, fish, shellfish and vegetables. Many countries across West Africa have their ways of preparing their version such as Nigeria, Sierra Leone and Ghana which has now come to be known as the “Jollof War”. Rice is vegan friendly. Proteins can be added separately. Ingredients: Fresh tomatoes, onions, ginger, cloves, scotch bonnet, red pepper, garlic, vegetable stock, cumin, tomato paste, salt, paprika.

Chicken Yassa (also known as Poulet Yassa) is one of the most popular traditional Senegalese/Gambian (SeneGambian) dishes, cooked with chicken, caramelized onions, lemon, and a blend of African flavours and spices. Ingredients: Onions, scotch bonnet, lemon juice, black pepper, mustard.

Peanut stew or groundnut stew, also known as maafe (Wolof, mafé, maffé, maffe), sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. In Sierra Leone, we call this dish “Granat Soup” which is also prepared in very much the same way with Sierra Leone adding less vegetables than the SeneGambia region. This dish originates from the Mandinka and Bambara people/tribe of Mali. The proper name for it in the Mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan. Main Ingredients: 100% Peanut butter, tomato paste, onions, scotch bonnet, black pepper, paprika, salt.