London Kitchen Project,

1 Ethelburga Street

SW11 4AG




Welcome to Teranga Pop-Up, an evening of flavour, food and laughter!  Teranga’s menu features both classic Senegalese and French comfort foods with a modern twist. Teranga literally translates to ‘Hospitality’ but is much more than that. It is a way of life and the way we treat our guests. It’s the ultimate art of conviviality where we invite the guest to sit around our bowl. The sharing platter or bowl symbolises unity, friendship and family.  For our first pop up, we are set up at the wonderful London Cooking project in Battersea, an exciting new private social initiative that works to provide opportunities for young talent. Immerse yourself in a night of real Franco-Senegalese cooking bursting with fresh, seasonal and local flavours over four courses. So, expect to enjoy sweetness from mangoes, corn, fonio, fish and of course chocolate.  About your chef: Mariame is French of Senegalese origin and lives in London. Brought up in a large family, she enjoys having people around, and will give in to any excuse for a get-together over a hearty meal! Mariame loves to cook all the favourite dishes from her childhood (and adulthood), passed down through generations and experiences. She takes pride in her heritage, and passionate about history, she has done extensive research on her roots and written a book about it. In her kitchen, Mariame prepares everything from scratch for vegetarians and carnivores alike. Besides food, she also loves music, and her carefully crafted playlist, along with her cooking, and warm welcome, create the Teranga experience. TERANGA's MENU Welcome Drink                            Refreshing homemade Ginger Juice (Ginger, Lime, Mint)                            Refreshing homemade Bissap (Hibiscus)                            Served with Felfel on Brioche (v)                            Concombre Ghanoush (v) (aubergine puree served in cucumber) Lebanese diaspora in Senegal   Amuse Bouche/ Starters                              Akkra Beignet (saltfish dumpling served with a tangy tamarind dip & tomato dip)                              Mollé Beignet (v) (Black-eyed pea dumpling served with a tangy tamarind dip & tomato dip)                              Crab Verrine (avocado, hibiscus, crab)                              Beetroot Verrine (v) (avocado, pepper, cucumber)                              Salmon Cigar (salmon terrine in baked cigar)                              Sweet Potato Cigar (v) (Sweet Potato mash in a baked cigar)   Mains                             Refreshing homemade Bissap, homemade Ginger Juice                             Dien ALoko (baked Seabream fish marinated with parsley and served with plantains)                             Peanut Stew served with Fonio (v) (mango, tomatoes) *                             Chicken Yassa (caramelised onions with lime juice and mustard, served with rice)                             Mushroom Yassa (caramelised onions with lime juice and mustard, served with rice) *     Desserts                             Thé Gourmand (Rooibos, guarana and dandelion) served with a selection of mignardises:                             Sombi (corn pudding), Coco Biscuit, Chocolate Éclair, Sorbet, Fruit   BYOB * Please advise if Vegetarian when booking