Gari-Fotto - Cassava meal, Cassava Fries, Shrimp with marinated Plantains with ginger, garlic and spices served with chef Afia's special cilantro lemon, lime herbs green sauce. Gari Fotto is a cassava meal Ghanaian dish, cooked with seasoned delicious spicy tomato sauce

Marinated Tomato, Onion, cabbage Lemon, Lime and Herbs Salad

Lamb, preserved Lemons, Lemons, Olives, dates, apricot, Sweet potato, Carrots, Pomegranate, Herbs and spices, sprinkle with couscous. Have you ever triad food cooked in a Tagine! Slowly cooked to a flavorful perfection! Beef or Lamb Tagine-Tajine, dates back to Harun al-Rashid who was a ruler of the Early Muslim conquests. The earliest writings about the concept of cooking in a tajine appear in the famous One Thousand and One Nights, an Arabic-language story collection from the ninth century. It is also mentioned during the Abbasid Caliphate which stretched from the Middle East to North Africa and al-Andalus during the ninth century.

Sosatie is a traditional South African dish of meat cooked on skewers Apricot, pepper and onions. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.

Kanafeh is a traditional Levantine dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. Eaten throughout North Africa and Middle East.

Mint Tea