Sample two popular Senegalese drinks! Bissap, the national drink of Senegal, is made with hibiscus sweet tea and a touch of mint. Ginger punch is a blend of ginger, mango, pineapple, and apple. Larger portions will be available for purchase. Vegan & Gluten-free Vegan. Gluten-free without the pita.

This spicy bean sandwich is beloved as a street food in all of Senegal. There are as many recipes as there are vendors. Chef Cheikh’s ndambé features braised black-eyed peas in a rich tomato and onion relish. Served with a grilled sliced baguette Vegan. Gluten-Free option – Ndambe lettuce cups

Grown and revered across West Africa for over 5,000 years, fonio is a gluten-free, nutritionally dense supergrain that’s rich in important minerals and amino acids, and has a low glycemic index. It’s light and fluffy with a nutty, earthy taste. Fonio goes with just about anything and soaks up spices and sauces beautifully. In this salad, fonio is paired with fresh mangoes, cucumbers, tomatoes, parsley tossed and a hibiscus champagne vinaigrette. Chef Cheikh will be using Yolélé brand fonio, celebrated by his mentor, Chef Pierre Thiam. Vegan & Gluten-free

Originally from Senegal, yassa has become popular throughout West Africa. Typically, this spicy dish is prepared with poultry or fish, but Chef Cheikh is elevating this dish by making it with mechoui, slow-roasted, aromatic lamb. The pulled lamb is served atop a citrus, caramelized onion sauce and steamed jasmine rice. Gluten-free. Vegan Option: Roasted, marinated wild mushrooms and veggie medley over a citrus, caramelized onion sauce and steamed jasmine rice.

Thiakry (pronounced cha-kree) is a sweet millet yogurt porridge popular in West Africa, reminiscent of rice pudding. Cheikh serves his thiakry with raisins. Vegan version available. Gluten free.