Our Story
More than 500 years ago, the Portuguese began bringing slaves from Africa to America.
Today, the most valuable influence of Africans that still survives is their cooking style and flavors.
Their 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 in our days.
Over the years, there has been an opening mind of the new generation, for the knowledge of new cultures and regional foods.
Based on an actual market demand, we consider that our company is the only place that offers in a unique experience, the typical atmosphere and gastronomy of West Africa and South America.
Today, the most valuable influence of Africans that still survives is their cooking style and flavors.
Their 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 in our days.
Over the years, there has been an opening mind of the new generation, for the knowledge of new cultures and regional foods.
Based on an actual market demand, we consider that our company is the only place that offers in a unique experience, 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. Having a great experience working with high volume and standard kitchen environment, Oumar proudly lead a kitchen team from the 2016 Olympic Games in Rio, where we were in charge of cooking for five Houses; the NBA House, Australian Olympic Center, New Balance's House, Casa Cartan and Casa Time Brazil. And our daily number of guest 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. |
|
