Served with fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.

MBOGA

Coconut cream with mango coulis, fresh mango chunks and for the crispness: slightly roasted coconut flakes on top.

COCO MANGO

Hot Herbal Tea. A spicy yet soothing tea that warms and comforts.

GINGER TEA

Spiced Black Tea with Milk. Choice of Oat Milk additional $1.

AFRICAN TEA

Iced or Hot Tea. A refreshing and fragrant tea with a hint of citrus.

LEMONGRASS TEA

Coffee ground with spices. A rich spicy sweet combination of coffee, tea, ginger, and warming spices.

SPICED COFFEE

Warm Floral-Spice Tea. Sweet and tart, this floral tea is our own family recipe. Served hot.

HIBISCUS TEA

LATTE

AMERICANO

BOTTLED SODA

FIZZY HIBISCUS

FIZZY PASSION FRUIT

Sweet & floral house-made spiced hibiscus tea.

JI HIBISCUS

Tart & refreshing house-made tropical juice of fresh passion fruit.

JI PASSION FRUIT

SHOKOLA Y KARANGA

Sweet dessert pudding made from creamy avocados and tangy passion fruit, garnished with chia seeds.

TAMU

Mhogo includes yuca, the root of the Cassava plant and a staple of Burundi cooking. Our special will be served with shredded pan-fried warming flavors of this dish.

MHOGO

Spinach or savory yellow beans and spiced rice pilau or coconut rice.

INTORE

Crisp flash-fried fish garnished with tangy sautéed onions. Served with fresh corn salad, fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.

SAMAKI

Slow-roasted goat shank accompanied by our fresh corn salad. Served with fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.

MBUZI

Tender marinated chicken grill-roasted with onion, garlic, and lemon, alongside our fresh corn salad. Served with fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.

KUMUHANA

Fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.

KUKU

Tender beef, slow-simmered in ripened tomato sauce. Served with pilau or coconut rice. Nyumbani means home - and this is a Baobab Fare signature dish!

NYUMBANI

Fried savory pastry filled with tender marinated grilled chicken. Served with Sambusa dipping sauce.

SAMBUSA

Peel the ripe plantains and slice them into diagonal pieces about 1-inch thick.

Prepare Plantains

Heat vegetable oil in a frying pan over medium heat. Once hot, carefully add the plantain slices and fry them for about 3-4 minutes on each side or until they are golden brown. Remove and drain on paper towels.

Fry Plantains

Rinse the yellow split peas under cold water and set aside. Chop the onion, garlic, and ginger.

Prepare Ingredients

In a pot, heat a little oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until they are soft and fragrant.

Cook Aromatics

Stir in the yellow split peas, tomato paste, cumin, coriander, salt, and black pepper. Mix well.

Add Beans and Spices

Pour in the vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for about 30-40 minutes or until the beans are tender.

Simmer

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

Prepare Rice

In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger, then sauté until soft.

Add the cinnamon stick, cardamom pods, cloves, and the rinsed rice. Stir for a couple of minutes to toast the rice and spices.

Add Spices and Rice

Pour in the vegetable broth and add salt. Bring to a boil, then reduce the heat, cover, and cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed.

Cook Rice

Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.

In a pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

ripe plantains

vegetable oil

yellow split peas

onion

garlic cloves

ginger

tomato paste

vegetable broth

salt

black pepper

cumin

coriander

basmati rice

cinnamon stick

cardamom pods

cloves

jasmine rice

coconut milk

water

In a mixing bowl, combine the coconut cream, powdered sugar, and vanilla extract. Use a hand mixer or whisk to beat the mixture until it's smooth and creamy. Set aside.

Make the Coconut Cream

Peel and chop the ripe mangoes, discarding the pit. In a blender, combine the chopped mangoes, lime juice, and honey or agave syrup. Blend until smooth. If desired, strain the coulis through a fine mesh sieve for a smoother texture.

Prepare the Mango Coulis

Preheat the oven to 350°F (175°C). Spread the coconut flakes evenly on a baking sheet. Bake for 5-7 minutes, stirring occasionally, until the flakes are golden brown and fragrant. Keep a close eye on them to prevent burning.

Toast the Coconut Flakes

In serving dishes, spoon a layer of coconut cream at the bottom. Drizzle the mango coulis over the coconut cream. Top with fresh mango chunks and a sprinkle of toasted coconut flakes. Serve immediately.

Assemble the Coco Mango

Coconut cream

Powdered sugar

Vanilla extract

Ripe mangoes

Lime juice

Honey or agave syrup

Fresh mango chunks

Coconut flakes

Peel the fresh ginger root and slice it into thin pieces or grate it for a stronger flavor.

Prepare the Ginger

In a medium-sized pot, add 4 cups of water and bring it to a rolling boil.

Boil the Water

Once the water is boiling, add the sliced or grated ginger. If using, add the cinnamon stick and cloves to the pot.

Add Ginger and Optional Ingredients

Reduce the heat to low and let the mixture simmer for about 10-15 minutes. This allows the flavors to infuse and the tea to become aromatic.

Simmer the Mixture

After simmering, turn off the heat and strain the tea into a teapot or individual cups, discarding the ginger pieces and any optional spices.

Strain the Tea

Stir in honey and lemon juice to taste. Optionally, garnish with fresh mint leaves before serving. Serve hot and enjoy!

Add Sweeteners and Serve

Fresh ginger root

Water

Honey

Lemon juice

Cinnamon stick

Cloves

Mint leaves

In a medium-sized pot, bring 2 cups of water to a boil over medium heat.

Boil Water

Once the water is boiling, add 2 tablespoons of black tea leaves to the pot. Stir gently.

Add Tea Leaves

Add the ground ginger, ground cinnamon, ground cardamom, whole cloves, and whole black peppercorns to the boiling tea. Stir to combine.

Add Spices

Reduce the heat and let the tea simmer for about 5-7 minutes to allow the flavors to infuse.

After simmering, remove the pot from heat. Strain the tea into a teapot or directly into cups using a fine mesh strainer to remove the tea leaves and spices.

Pour 1 cup of milk (or oat milk) into the strained tea. Stir well.

Add Milk

Add sugar to taste, stirring until fully dissolved.

Sweeten

Serve the African tea hot, and enjoy its rich and spiced flavor!

Serve

Black tea leaves

Ground ginger

Ground cinnamon

Ground cardamom

Black peppercorns

Milk (or Oat Milk)

Sugar

Take the fresh lemongrass stalks and cut off the tough ends. Smash the stalks with the back of a knife to release the essential oils.

Prepare Lemongrass

In a medium-sized pot, bring 4 cups of water to a boil.

Once the water is boiling, add the prepared lemongrass stalks to the pot.

Add Lemongrass

Reduce the heat and let the lemongrass steep in the water for about 10-15 minutes, depending on how strong you want the flavor.

Steep

After steeping, strain the tea into a teapot or pitcher. Add honey or sugar to taste, and stir until dissolved.

Strain and Sweeten

Stir in the lemon juice for a hint of citrus flavor.

Add Lemon Juice

Serve hot as is, or let it cool and serve over ice with fresh mint leaves for a refreshing iced tea.

Fresh lemongrass stalks

Honey or sugar

Mint leaves (optional)

In a medium saucepan, bring 4 cups of water to a boil.

Once the water is boiling, add 1 cup of ground coffee to the saucepan.

Add Coffee

Reduce the heat and let the coffee simmer for about 5 minutes.

After simmering, strain the coffee through a fine mesh sieve or coffee filter into a large jug or pot.

Strain

In a small bowl, combine the ground cinnamon, ground ginger, ground cardamom, ground cloves, and ground nutmeg.

Mix Spices

Add the spice mixture to the strained coffee and stir well to combine.

Incorporate Spices

Stir in the sugar or honey until fully dissolved.

Add Sweetener

If desired, add milk or cream to taste and stir.

Optional Additions

Pour the spiced coffee into mugs and enjoy warm.

Ground Coffee

Ground Cinnamon

Ground Ginger

Ground Cardamom

Ground Cloves

Ground Nutmeg

Sugar or Honey

Milk or Cream

Gather all ingredients. If using whole ginger, peel and slice it into thin pieces.

In a large pot, bring 4 cups of water to a boil over medium-high heat.

Once the water is boiling, add the dried hibiscus flowers, cinnamon stick, cloves, and sliced ginger to the pot.

Add Hibiscus and Spices

Reduce the heat to low and let the mixture simmer for 10-15 minutes to allow the flavors to meld.

After simmering, remove the pot from heat and strain the tea through a fine mesh strainer into a teapot or serving pitcher, discarding the solids.

Stir in honey and lemon juice to taste. Serve hot in cups, garnished with additional lemon slices if desired.

Sweeten and Serve

Dried hibiscus flowers

Fresh ginger

Using an espresso machine, brew one shot of espresso and pour it into a pre-warmed coffee cup.

Brew Espresso

In a small saucepan or using a milk frother, heat 1 cup of whole milk until it reaches a temperature of about 150°F (65°C). Avoid boiling.

Heat the Milk

If using a milk frother, froth the heated milk until it is creamy and has a rich foam. If using a saucepan, whisk vigorously to create foam.

Froth the Milk

Pour the frothed milk over the espresso in the coffee cup, allowing the foam to sit on top.

Combine Ingredients

If desired, add 1 tablespoon of vanilla syrup and sprinkle some cinnamon on top for extra flavor.

Add Flavoring (Optional)

Espresso

Whole milk

Vanilla syrup

Cinnamon

Using an espresso machine, brew 2 shots of espresso. Ensure your coffee grounds are fresh and tamped evenly for optimal extraction.

Mboga

Coco Mango

Ginger Tea

African Tea

Lemongrass Tea

Spiced Coffee

Hibiscus Tea

Latte

Americano

Bottled Soda

Fizzy Hibiscus

Fizzy Passion Fruit

Ji Hibiscus

Ji Passion Fruit

Shokola Y Karanga

Tamu

Mhogo

Intore

Samaki

Mbuzi

Kumuhana

Kuku

Nyumbani

Sambusa