Tinki'so

Fried spring rolls stuffed with chicken and vegetables. Crispy outside and soft inside. Usually enjoyed with a lettuce leaf and mint.

Fried triangular fritters topped with spicy minced beef. Crispy and tasty. Served hot as an appetizer.

Small fried fritters with salted cod, herbs, and spices. Soft interior and golden exterior. A popular Caribbean and African specialty.

Fried sweet potato sticks. Naturally sweet flavor that contrasts with salt. A colorful and tasty alternative to classic fries.

Fried slices of ripe plantain. Sweet and savory taste and melting texture. An essential side dish in West African cuisine.

Seasoned and fried or grilled chicken wings. Crispy skin and tender meat. Eaten with fingers.

Senegal's national dish (Thieboudienne). Broken rice slow-cooked in a rich tomato broth with various vegetables (carrots, cabbage, cassava) and chicken. Complex and slightly spicy flavors.

Creamy stew prepared with peanut paste, simmered meat, and vegetables. Served with white rice. Rich, nutty, and savory taste.

Iconic Senegalese dish made of marinated meat cooked in an abundant sauce of caramelized onions, lime, and mustard. Tangy and peppery taste.

Whole grilled or braised fish (sea bream), topped with Yassa sauce (onions, lemon, mustard). Tender flesh and tangy sauce.

Chicken marinated in lemon and cooked with plenty of caramelized onions. Served with white rice. A perfect balance between the acidity of lemon and the sweetness of onions.

Tender and juicy grilled beef steak. Served with a green herb sauce and a side of your choice.

Chicken marinated with spices then grilled over wood fire or in the oven. Crispy skin and smoky flavor. Served with rice and fried plantains.

Whole fish grilled slowly to preserve its flavor. Seasoned with spices and served with traditional side dishes.

Vegetarian version of the peanut stew. Vegetables simmered in a creamy peanut butter sauce. Served with rice.

Rice cooked Thieboudienne style but without meat or fish. The rice absorbs the flavors of the tomato sauce and fresh vegetables.

Vegetarian dish centered around Yassa sauce (caramelized onions, lemon, mustard). Served with white rice and seasonal vegetables.

A customizable meal bowl. Choose a base (rice or couscous), a traditional African sauce, a meat, and a side dish. A complete and varied meal.

Traditional West African dessert. Granules of millet couscous (local grain) mixed with creamy sweet yogurt, often flavored. Texture that is both creamy and slightly granular.

Refreshing mix of fresh tropical fruits served with a scoop of mango sorbet. Light and fruity.