Here, ancient customs and future trends coexist, and the intricacies of African culture blend seamlessly together over an Ethiopian-brewed coffee, or a bowl of Senegalese black-eyed pea stew and a side of spicy Ghanaian plantains.
Inspired by our Co-Founder and Executive Chef Pierre Thiam’s mission to share African culture through food, Teranga reflects the depth, richness, and vibrancy of Africa’s diverse culinary traditions in a modern, fast-casual setting.
Inspired by traditional African home cooking, our menu highlights ancient, nutrient-dense crops that have been cultivated in Africa for centuries. We thoughtfully source our ingredients in collaboration with smallholder farmers in Africa and local producers in America.
‘Ndambe’ Sweet Potato & Black Eyed Peas Stew, ‘Efo Riro’ Kale & Organic Red Palm Fruit Oil Stew, ‘Kelewele’ Spicy Plantains over Jollof Rice.
Grilled Chicken topped with Yassa Sauce over African Red Rice, ‘Kelewele’ Spicy Plantains, ‘Ndambe’ Black Eyed Pea Stew.
Roasted Salmon topped with Moroccan Charmoula over Jollof Rice, ‘Kelewele’ Spicy Roasted Plantains, Black Eyed Peas and Casamance Salad.
