Our Menu

Round, golden Congolese beignets, crisp outside, soft and fluffy inside, fried fresh to order and served plain, the traditional way. Available in 6, 10 or 20 pieces.

Crispy golden triangular pastries filled with warmly spiced beef, fried until flaky and blistered. The starter that disappears before the mains arrive, with pili-pili on the side.

Crispy golden triangular pastries filled with warmly spiced vegetables,  peas, carrots and potato, fried until flaky. All the crunch of our beef sambusa, fully meat-free, with pili-pili on the side.

Tender chicken braised in rich palm oil with fumbwa, simmered cassava leaves, served with sliced chikwange, our house-made fermented cassava bread. The lighter, poultry-forward cousin of our signature goat dish.

Charcoal-grilled chicken with golden, smoky charred skin, served with miondo, tender traditional cassava bread sticks on a banana leaf, plus raw onion, tomato and pili-pili. A true Congolese plate.

Charcoal-grilled chicken in house tomato sauce, served with silky pondu and steamed white jasmine rice. The complete Congolese comfort plate.

Tender chicken pieces simmered in a rich, glossy red-orange palm nut cream sauce, the national dish of Congo, served with plain white rice. Deep, nutty and unforgettable.

The famous "chicken for the boss": tender chicken pieces tossed with fried plantains, carrots, bell peppers and green beans in a rich, glossy savoury sauce. A celebration plate from Central Africa.

Fragrant jasmine rice topped with red kidney beans in savory sauce and charcoal-grilled chicken with bell peppers. A Congolese classic known as Riz Madesu.

A whole tilapia fried until golden and crispy, garnished with lime, raw onion and tomato, with pili-pili on the side. A Congolese classic, add rice, plantains or chikwangue and dinner is done.

A whole fish grilled over charcoal until the skin is golden and smoky with proper char marks, plated with lime, raw onion, tomato and pili-pili. Simple, proud and full of flavour.

Charcoal-grilled tilapia with crispy skin, served with silky epinards,  fresh spinach sautéed in palm oil, and a side of smooth fufu. A lighter, greener Congolese classic.

Charcoal-grilled tilapia with blistered skin, served with silky fumbwa,  slow-simmered cassava leaves in palm oil, and sliced kwanga, our fermented cassava bread. The true Congolese grill plate.

Tender goat braised in rich palm oil with fumbwa, silky cassava leaves, served with smooth fufu. The deep, earthy Congolese classic.

Tender goat braised in rich palm oil with fumbwa,  simmered cassava leaves, served with sliced chikwange, our house-made fermented cassava bread.  A Kinshasa staple, just like home.

Charcoal-grilled beef brochettes,  juicy beef cubes on wooden skewers with dark smoky char marks, served with raw onion rings, fresh tomato and pili-pili. Simple, traditional and straight off the fire.

Tender goat meat on the bone, slow-cooked in a rich reddish-brown tomato-based sauce until it nearly falls apart. Deep, hearty and traditional, made for fufu, chikwangue or rice.

A Congolese sharing feast for two: a charcoal-grilled ntaba (goat) board with pili-pili, rich Jollof rice, traditional chikwangue on a banana leaf, golden plantains, fresh salad and a small basket of warm beignets.

Dinner for four, the Congolese way: a charcoal-grilled ntaba board with pili-pili, poulet-mayo chicken, rich Jollof rice, two chikwangue, pondu (cassava leaves), golden plantains, fresh salad and a basket of warm beignets.

A generous Congolese spread for six: a large ntaba (grilled goat) board with pili-pili, poulet-mayo chicken, rich Jollof rice, chikwangue, thick fumbwa with soft fufu on its own plate, madesu beans, kids' fries, plantains, salad and a basket of warm beignets.

A complete Congolese meal for one: grilled chicken brushed with our tomato-pepper sauce, your choice of rice, slow-cooked pondu (cassava leaves), golden fried plantains and a side of fiery pili-pili. Big Ma Yve flavour, perfectly portioned for one.

Slow-stewed red beans in a rich tomato sauce, served beside golden caramelized fried plantains. Sweet meets savoury in one of Congo's most loved everyday plates.

Congo's traditional cassava bread: a smooth, dense, gently tangy log served on a fresh banana leaf. Tear off a piece and scoop,  made for pondu, fumbwa, ntaba, and every stew on our menu.

Soft, smooth balls of cassava fufu with a gentle, mild taste- the classic Congolese scooping side. Made for fumbwa, pondu, and every stew on the menu.

Ripe plantains fried until golden and caramelized at the edges, sweet, soft inside, and lightly crisped outside. The side that disappears first, loved by kids and grown-ups alike.

Tender cassava leaves slow-cooked the traditional way until deep green, rich and comforting. Congo's classic side dish, perfect with rice, fufu, chikwangue or fried plantains.

Three rices, one decision: fluffy plain white, our deep-red Jollof, or Caribbean-style rice & peas. Every one is cooked fresh and ready to carry your stew, grill or sauce.

Fragrant Jollof rice simmered in tomato and spices, served with charcoal-grilled chicken and silky pondu, slow-cimmered cassava leaves. The complete West-Central African plate.

Round, golden Congolese beignets, crisp outside, soft and fluffy inside, fried fresh to order and served plain, the traditional way. Available in 6, 10 or 20 pieces.

Round, golden Congolese beignets, crisp outside, soft and fluffy inside, fried fresh to order and served plain, the traditional way. Available in 6, 10 or 20 pieces.

Fresh seasonal fruit cut to order and served chilled, colourful, naturally sweet and light. The simple, honest finish after a rich Congolese meal.

Crisp, golden ginger ale served ice-cold, with gentle ginger warmth and a clean sparkle. The soft drink that feels right at home next to charcoal-grilled dishes.

Ice-cold Coca-Cola, Original Coke, or Coke Zero for the same great cola taste without the sugar. The familiar can that fits every plate and every table.

Bright, bubbly orange soda served ice-cold, sweet, fruity and sparkling. The colourful can that has always had a place at the African family table.

Homemade hibiscus juice, deep ruby-red, floral, lightly sweet and wonderfully refreshing, served ice-cold. The beloved bissap of West and Central Africa, brewed in-house.

Homemade fresh ginger juice, spicy-sweet and served ice-cold, the classic drink of Central and West Africa, made in-house the traditional way. A bold kick that pairs with everything grilled.

Smooth, creamy matcha blended fresh to order, earthy green tea whisked into a cool, velvety smoothie. The calm, modern favourite beside a plate of sambusa or beignets.

Pure bottled water, served ice-cold, simple, essential, and always right. The quiet must-have on every table, next to every plate.