AFRICAN FUSION RESTAURANT

Saka Saka – A traditional and flavorful dish from Central and West Africa, Saka Saka is made from cassava leaves finely chopped and slow-cooked with palm oil, garlic, onions, and a blend of spices. Often enriched with peanut butter, smoked fish, or meat, this dish boasts a creamy, earthy taste with a rich texture. Served with rice, fufu, or plantains, Saka Saka is a beloved comfort food, packed with nutrients and deep cultural significance. A must-try for lovers of authentic African cuisine!

• Normal - 500 Rs
• Special - 700 Rs

A traditional Cameroonian delicacy, Yellow Soup is a rich and flavorful broth made from palm oil, spices, and carefully blended seasonings, creating a smooth and aromatic dish. It is served with Achu, a soft and stretchy pounded cocoyam dish that perfectly complements the soup. Often accompanied by tender meat, fish, or cow skin, Yellow Soup and Achu is a true representation of Cameroonian culinary heritage, offering a unique blend of textures and bold flavors.

A signature dish from Cameroon, Ndolè is a rich and flavorful stew made with slightly bitter ndolè leaves, slow-cooked with ground peanuts and seasoned with aromatic spices. Traditionally served with fish, meat, or shrimp, this delicious dish is accompanied by rice, ripe plantains, or cassava for an authentic African dining experience.

Salted Okok – A cherished dish from Central Africa, Salted Okok is a rich and flavorful meal made with finely chopped Gnetum leaves (Okok/Eru), slow-cooked with palm oil, ground peanuts, and a blend of traditional spices. This dish is uniquely prepared with salted fish or meat, adding depth to its savory and nutty taste. Served with cassava, fufu, or plantains, Salted Okok is a satisfying and nutritious delicacy, loved for its earthy flavors and cultural significance. A must-try for those who enjoy authentic African cuisine!

Eru or Afang Soup is a beloved delicacy from Central and West Africa, this rich and flavorful vegetable stew is made with finely chopped Eru (Okazi/Afang leaves), slow-cooked with waterleaf or spinach for a perfect balance of textures. Simmered with palm oil, traditional spices, and an assortment of tender meat, fish, or crayfish, this dish is packed with bold, earthy flavors. Typically served with fufu, garri, or pounded yam, Eru/Afang Soup is a nutritious and satisfying dish that embodies the essence of African cuisine.