LUNCH
TUESDAY:
|
TIEBU DJEUN:
Senegal's most popular dish: fried fish stuffed with parsley and other fine herbs cooked in a tomato sauce, w. broken jasmine rice.
$10
|
|
MAFFE:
Cubes of lamb cooked in creamy peanut butter and tomato sauce with potatoes, carrots, and yuka; served over white rice.
$10
|
WEDNESDAY:
|
WHITE TIEBU DJEUN:
Senegal's most popular dish: fried fish stuffed with parsley and other fine herbs served w. broken jasmine rice.
$10
|
|
THIOU BOULETTE:
Seasoned boneless fish ball with mixture of spices and onions; served over white rice.
$10
|
THURSDAY:
|
TIEBU DJEUN:
Senegal's most popular dish: fried fish stuffed with parsley and other fine herbs cooked in a tomato sauce, w. broken jasmine rice.
$10
|
|
SOUPE KANDJE:
Mixed lamb and fish in a golden palm oil sauce, flavored with chopped okra; served over white rice.
$10
|
FRIDAY:
|
TIEBU DJEUN:
Senegal's most popular dish: fried fish stuffed with parsley and other fine herbs cooked in a tomato sauce, w. broken jasmine rice.
$10
|
|
THIEBU YAPP:
Lamb cubes cooked with broken jasmine rice, eggs and vegetables
$10
|
SATURDAY:
|
TIEBU DJEUN:
Senegal's most popular dish: fried fish stuffed with parsley and other fine herbs cooked in a tomato sauce, w. broken jasmine rice.
$10
|
|
BOROKHE:
Mixed lamb and fish in a golden palm oil sauce, flavored with peanut butter and spinach; served over white rice.
$10
|
SUNDAY:
|
YASSA CHICKEN:
Marinated overnight in lemon and chef's secret spices; cooked in an onion and mustard sauce with white rice.
$12
|
|
YASSA LAMB:
Pieces of lamb marinated overnight in lemon and chef's secret spices; cooked in an onion and mustard sauce with white rice
$12
|
|
YASSA FISH AND UP:
Whole fish marinated overnight in lemon and chef's secret spices; cooked in onion and mustard sauce with white rice.
$12
|
|
YASSA SHRIMP:
Shrimp marinated overnight in lemon and chef's secret spices; cooked in onion and mustard sauce with white rice.
$12
|
