APPETIZER: ALLOCCO (PLANTAIN) – WEST AFRICA
Fried and steamed plantain with dipping sauce made with onions, tomatoes, garlic, pepper, olive oil.
ENTREE: FISH YASSA WITH WHITE RICE – BURKINA FASO
Fish yassa is a popular West African creamy and yummy sauce dish made from Red Snapper, caramelized onions, dijon mustard, lemon juice, ginger, garlic, salt, pepper, bay leaves, and olive oil.
Entree: Louisiana Crawfish Etouffee with Mexican cornbread – Creole/Southern
Crawfish tail meat in a southern style stew made with sweet peppers green onion and the base Served with mexican cornbread with jalapeños and a honey butter glaze.
Entree: Tucson Shrimp Pasta with Brochette – Creole/Southern
Penne pasta w sun dried tomatoes w/savory sauce Served with bruschetta bread On French baguette toasted with garlic sauce topped with tomatoes cilantro red onion and a balsamic glaze.
DESSERT: – DÉGUÉ – BURKINA FASO
Yogurt – butter – dry raisins – millet (thiackry) Evaporated milk – sour cream – sugar.