Pan-African Menu
SIDES - 9
Jollof Rice
One-pot rice simmered in a smoky tomato and pepper base, the dish at the heart of West Africa’s friendly jollof wars.
Swahili Pilau
Fragrant spiced rice served with fresh kachumbari, a favorite across Tanzania and Swahili coastal towns (Vegan)
Sakuma Wiki
Collard greens braised with tomato and onion, an everyday dish across Kenya, Uganda, and Tanzania. Its Swahili name means “stretch the week” (Vegan)
Sweet Plantains
Fried sweet plantains with flaky sea salt, enjoyed across Africa and it’s diaspora. (Vegan)
Chapati (2)
Flaky, layered flatbread found across Tanzania and East Africa. (Vegan)
STARTERS - 15
Salatel Ful
Egyptian-inspired fava bean salad with shaved cucumber, cherry tomato, shallot, fresh herbs, lemon and garlic oil (Vegan)
Charred Cabbage
Charred cabbage with whipped labneh, preserved lemon, feta, chile oil, and fresh herbs, drawing on North African flavors.
Sambusa
Crispy East African pastry filled with xawaash-spiced lamb, onion, and herbs. Also available as a vegan option with cabbage, carrot, and potato. Served with basbaas chile sauce.
Zaalouk
Moroccan cooked salad of smoky eggplant and tomato with garlic, cumin, paprika, and olive oil (Vegan)
Akara with Kani Sauce
Crisp black-eyed pea fritters from West Africa, the ancestor of Brazil’s acaraje, served with Senegalese kani pepper sauce
Entrees
Catch of the Day 60
Our freshest catch, prepared daily with seasonal flavors from across the continent. Ask your server for today’s preparation.
Potjile Oxtail 55
Oxtail slow-cooked potjie-style in a cast-iron pot, South Africa’s tradition of low-and-slow fireside cooking, with warm spices until rich and tender.
Mechoui Lamb Shank 50
Lamb shank slow-roasted in the style of mechoui, Morocco’s celebration lamb, with cumin and warm spices until it falls from the bone.
Coconut Curry 41
Zanzibari coconut curry with shellfish, warm spices, seasonal vegetables, fresh herbs, and citrus, rooted in Swahili Coast cooking. Available vegetarian - 25
Piri Piri Prawns 36
Ten caste-iron-roasted prawns with fiery piri-piri sauce, charred lemon, and fresh herbs, drawing on the chile-forward cooking of Mozambique and Southern Africa.
Half Chicken 35
Roasted half chicken seasoned with xawaash and warming Somali spices, served with basbaas chile sauce, citrus, and fresh herbs.
Goat Pepper Soup 35
Traditional Nigerian pepper soup with tender goat, warming spices, chile, and fresh herbs
Koshari 22
Egyptian lentils, rice, chickpeas, and pasta with spiced tomato sauce, crispy shallots, and toasted cumin vegetables.
Dessert
Orange Blossom Basbousa
Egyptian lentils, rice, chickpeas, and pasta with spiced tomato sauce, crispy shallots, and toasted cumin vegetables.
Malva Pudding
Egyptian lentils, rice, chickpeas, and pasta with spiced tomato sauce, crispy shallots, and toasted cumin vegetables.
Thiakry
Egyptian lentils, rice, chickpeas, and pasta with spiced tomato sauce, crispy shallots, and toasted cumin vegetables.
Bissap Granita
Egyptian lentils, rice, chickpeas, and pasta with spiced tomato sauce, crispy shallots, and toasted cumin vegetables.
Mahamri & Chai
Egyptian lentils, rice, chickpeas, and pasta with spiced tomato sauce, crispy shallots, and toasted cumin vegetables.
Plan your visit
5652 Hollywood Boulevard
Los Angeles, CA 90028
Wednesday through Sunday
11 AM to 10 PM
Walk-ins welcome. Reservations recommended.
