Our Story
More than 500 years ago, the Portuguese began bringing slaves from Africa to America.
Today, one of the most prominent influences on American culture is the African cooking style and flavors that have become part of the American cuisine.
African's humble act of seasoning food with ginger and garlic, using dried smoked fish (Gueeth) and fermented conch (Yeet) or cooking okra in palm oil (deew tiir), became sublime techniques.
As generations change the quest for knowledge of different cultures and regional foods continues to grow.
Based on an actual market demand, we consider that our company is the only place that offers a unique experience of the typical atmosphere and gastronomy of West Africa and South America.
Today, one of the most prominent influences on American culture is the African cooking style and flavors that have become part of the American cuisine.
African's humble act of seasoning food with ginger and garlic, using dried smoked fish (Gueeth) and fermented conch (Yeet) or cooking okra in palm oil (deew tiir), became sublime techniques.
As generations change the quest for knowledge of different cultures and regional foods continues to grow.
Based on an actual market demand, we consider that our company is the only place that offers a unique experience of the typical atmosphere and gastronomy of West Africa and South America.
About the ChefChef Oumar has been working for over 10 years in the restaurant and catering business. He only uses the best local ingredients to create a fusion between traditional culinary and global cooking.
In this long journey after culinary school, Oumar has lead many different teams in many restaurants in Argentina, Brazil, and the United States. These restaurants have been everything from a casual restaurant to luxury fine dining. The diversity is what makes our cuisine stand apart. Oumar has a great deal of experience working with both high volume and the standard kitchen environment, Oumar proudly lead a kitchen team from the 2016 Olympic Games in Rio, where he and his team were in charge of cooking for five Houses; the NBA House, Australian Olympic Center, New Balance's House, Casa Cartan and Casa Time Brazil. The daily number of guests to serve reached up to five thousand in the beginning of the competitions.
As a successful Chef, Oumar takes the initiative to do whatever it takes to reach the goals of making customers happy with an entire dining experience. |
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