In the whole of sub Saharan Africa, from Dakar (Senegal) to Dar es Salam (Tanzania), southwards to Cape Town (South Africa), most foods from Africa are based on common foodstuffs like cassava, yam, cocoyam, rice, beans, maize, sorghum, millet, groundnut, coconut, plantain, melons, sea foods, poultry, beef, goat meat, bush meat, palm oil, potatoes, lentil, vegetables, vegetable oils, and a wide selection of tantalizing spices. Out of these seemingly few list of items comes a literally unending array of various delicacies.
The typical African, whether in a rural farming community or in the bustling city milieu takes great care to see that meals are properly served and eaten. Great attention is also given to how the meals are prepared and what are its constituents.
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