• 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

desserts

• papaya and guava tart (tanzania)
• creame caramela (sudan)
  caramel custard, maraschino cherries

punch

• ananas con vinho do porto (mozambique)
  pineapple punch made with non-alcoholic sparkling wine