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African Fusion Menu
baskets of chapatis bread
iab (ethiopia)
white curd cheese, herbs, yogurt cream
sakay (madagascar)
hot sauce made with red peppers, ginger, garlic
la salade cote cap verte (senegal)
french influenced salad made with romaine lettuce, organic greens,
hard-boiled eggs, tarragon-honey vinaigrette
beef kebab koutbane (morocco)
moorish marinade
fried plantains (liberia)
served in banana leaves
samaki wa kusonga (zanzibar) fish croquettes, cumin seeds, saffron, red pepper