Email Khady or Contact by Phone at 604-568-8456
Traditional West African Food Senegalese standards such as thiebou diene (fresh fish stewed in tomato sauce with carrots, eggplant, cabbage and cassava root) and soupou kanja, a mixture of seafood and Okra vegetable stew thickened with palm oil, are spooned over ample, nutty rice. For dessert, thiakry (couscous mixed with vanilla-scented sour cream and bits of pineapple etc.) may sound unfamiliar, but it’s as comforting as tapioca pudding. We do Vegetarian and Non Vegetarian.