Kilimandjaro owner Youma Ba with a plate of Yassa Fish
Le Mandingue’s Acheke fish
grilled lamb with fried plantains at Le Bercail
Whole fried fish under sautéed onions and carrots at Kilimandjaro
Bercail’s cook and owner Harounz Zida
Le Mandingue’s dining room
African Small Pot owner Bocar Diop
Le Baobab’s chef Fanta Martin