All menus come with vibes/pairings (options); including recommended food pairings, supplemental health info, spotlights on background/origin stories, and customized music playlists.
akara are black eyed pea fritters that have travelled worldwide and translated into juicy regional wonders that are widely accessible.
they are one of the favourite foods of the egun (collective ancestors) and orisha, in Ifa tradition and its antecedents (from santeria, candomble, lukumi, vodun religions etc).
we offer monthly spotlights on the juiciness of all the divergences and intersections.
from akara awon, akara ijesha, kala, tutu, to the unique Bahian rendition popularly known as acaraje.
Moroccan yellow split pea/fava bean puree
aka. nariyal ki chutney, kothamalli chutney, thuvaiyal, …
our inaugural spirit led ‘house’ sauce.
base mix includes celery, chives/green onions, garlic, lemon juice, grapeseed oil, salt en mitmita.
tamarind and date sauce infused with mitmita.
also comes as a chutney en other spicy hadithi.
We’re taking the art of food and plant medicines to scale with seasonal spotlights…
okra sautéed with cardamom (/kororima*: habesha hadithI)
Black bean soup
(feijoada is considered the national dish of Brazil, and is rooted in pan-Afrikan and working class cultures).
paired with: sweet cornbread on a skillet.
diasporic journeys in the Carribean (island of)…
paired with: pholourie, kalas, or tutu.
sumac-infused marinated bell pepper salad
plantain pancakes (a Ghanaian hadithi)
paired with: kachumbari, zanzibari groundnut relish, or burned eggplant with tahini
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