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