955 South Kipling Parkway, Lakewood, Colorado 80226, United States
MENU-ALL DAY: 1. PLACE YOUR ORDER 2. WAITT TIME 30 MINUTES
SPECIAL REQUEST
To place your order, simply click on the picture.
Beef or Lamb kebabs come with a choice of spicy or non-spicy stew and a choice of rice or plantains.
Corn & Cassava Fufu comes with blended okra & tomato stew
Click on the picture to order
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and by other names, is a type of cornmeal made from maize or corn flour in several African countries. These countries include Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana, and South Africa. It is also prepared in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria, and Cote d'Ivoire. Ugali is cooked in boiling water or milk.
Couscous is a classic North African dish made from tiny, steamed granules of semolina wheat. Light and fluffy, it's often paired with rich stews, meats, or vegetables. While traditionally crafted from semolina, variations using grains like millet or sorghum exist in other regions, making couscous a versatile and global comfort food.
Attiéké, often called the "couscous of Ivory Coast," is a staple dish made from fermented cassava. This Ivorian delicacy has a light, fluffy texture, similar to semolina, and is known for its mildly tangy flavor. Traditionally served with grilled fish, meat, or vegetables, attiéké is beloved for its versatility and cultural significance in West African cuisine.
Aprapransa, originally called Akplijii, is a traditional Ghanaian GaDangme dish made by mixing roasted corn flour with palm nut soup. Rooted in sacred cultural practices, it was once central to the GaDangme's religious festivals like Homowo. Though now enjoyed more casually, it remains a special meal often served at important occasions such as weddings and family celebrations. Its name comes from the phrase “prapra wo nsa,” meaning to clean your hand, emphasizing its all-in-one, hearty nature.
Boiled Yams, Plantains or Sweet Potatoes
Choose stew:
Egusi, chakalaka, cabbage, spinach or cut okra
Cassava leaf stew, also called saka saka or pondu, is a flavorful West and Central African dish made from simmered cassava leaves, peanut butter, and meats like goat or fish. Known for its rich, earthy taste, the stew is often served with rice or fufu. Popular in countries like Sierra Leone and Liberia, it's a hearty and comforting meal highlighting the region's culinary traditions. Cassava leaves stew has nuts
Announcement
"We are open Monday through Saturday from 11 AM to 9 PM. We are closed on Sundays.
Who said Africans don't have cocktails? Check out our AG cocktail menu and enjoy delicious options such as:
African Queen Cocktail
- Old African cocktail
- Wadawa cocktail
- "Ghana Must Go" cocktail
- Ginger rum
- Shamboro cocktail
- Palm fresh
- Coconut rum"