Dakar NOLA

A rich Senegalese fish and rice dish, simmered with local New Orleans okra, tomatoes, and eggplant.

Grilled chicken marinated in a zesty lemon and onion sauce, deconstructed and served over a dark roux gumbo with smoked sausage and holy trinity.

Crispy fried pasties filled with seasoned ground beef and served with a spicy Creole-infused aioli.

A hearty peanut stew with braised lamb, sweet potatoes, and carrots, served over creamy, stone-ground Southern grits.

Light and airy black-eyed pea fritters, spiced with West African seasonings and served with a cool cucumber raita.

Pan-seared duck breast glazed with a tart hibiscus (bissap) sauce, accompanied by New Orleans dirty rice.

Whole grilled snapper marinated in herbs and spices, served with a vibrant and creamy Louisiana maque choux.