| Entrees
(Main
Course)
Jollof
Rice (West Africa)
white
rice sautéed in
delicious tomato sauce
and mixed vegetable
(west African staple)
Poulet DG ( Cameroon)
Blend
of Sliced Fried ripe
Plantain, marinated
Chicken and vegetable
stew.
Poulet
Yassa (Senegal)
Finely chopped onions and chicken marinated in a deep lemon mustard and olive
sauce served over
white rice.
Thieboudienn
or Ceebu Jën
(Senegal)
Blend
of rice, sautéed fish
and finely chopped
vegetables seasoned
with herbs and
spices.
Ndole and Miondo or
plantain (Cameroon)
(Finely
chopped bitterleaf
slowly cooked in
ground fresh peanut
sauce with lots of
meat and dry fish) Beef Stew
and Rice (West Africa)
(Beef
cubes slowly simmered
in seasoned tomato
sauce)
Beef Groundnut stew (West Africa)
Beef
cubes slowly simmered in Peanut
butter sauce served
over white rice.
Okra and Gari Fufu (
West Africa)
(Finely
chopped okra slowly
simmered with
beef in broth)
Sautéed Spinach and
Boiled Yam
(Chopped
spinach sautéed in
dry tomato sauce)
Achu and yellow soup
(pounded
malanga served with
yellow soup and lots
of meat) Cassava
Leaves and Rice
(Gambia)
Roasted Fish and Fried
Plantains
(well
spiced/seasoned whole
fish
"Rockfish"
grilled to perfection
served with fried
plantain or miondo)
Grilled Chicken
(Well
seasoned/spiced whole
chicken grilled to
perfection.) |
