A taste of teranga.

Chicken marinated and grilled, then simmered in a sauce of caramelized onion, lemon and mustard. Served with rice.

Meat slow-cooked in a rich, silky groundnut (peanut) sauce with vegetables. Comforting, served over rice.

Flame-grilled lamb served with onions and mustard. The classic of Senegalese street grilling.

A Gambian-Senegalese tomato-and-peanut stew with a gentle tang. Served over rice.

Rice simmered in a deep tomato-and-pepper base, served with chicken. Bold and aromatic.

A Senegalese tomato stew with meat or fish and vegetables, slow-simmered and served over rice.

Herb-stuffed fish simmered with rice in a tomato sauce, with root vegetables. Senegal’s national dish — and our signature.

Whole grilled fish marinated in spices, served with rice or attiéké. Fresh and lightly smoky.

Shrimp simmered in the bright onion-and-lemon yassa sauce. Served with white rice.

Crispy fried pastries stuffed with spiced fish, served with a tangy tomato sauce. The classic snack.

Light, crispy black-eyed pea fritters fried to order. Served with a spicy dipping sauce.

A light, tangy fermented cassava couscous — perfect alongside grilled fish or stews.

Ripe plantains fried until caramelized — sweet and soft. The perfect side to any plate.

A smooth pounded cassava dough, made for scooping up sauces and stews. A West African staple.

A crisp salad of lettuce, tomato, cucumber and onion in a house vinaigrette. Light and refreshing.

Sweet millet couscous in a cool, vanilla-scented yogurt cream. Refreshing and comforting at once.

A Senegalese pudding of millet, peanut paste and baobab fruit. Sweet, rich and full of tradition.

A chilled, lightly sweet hibiscus infusion. Senegal’s most refreshing drink. Ask about bouye (baobab) too.

Strong, sweet green mint tea served in small glasses. A Senegalese ritual of sharing.