To try the delights of a country is to delve into its culture, its history and its traditions. Smell, touch, taste, celebrate and meet. This sensual experience is made possible by the great variety of African cuisine. Furthermore, on the continent that inspires this year’s 2017 edition, the act of sharing a meal is synonymous with being hospitable. It is this fusion of experiences and flavours that we offer this year at African Village thanks to five culinary proposals from Senegal, Mali, Ethiopia, Morocco and the Ivory Coast.

Chicken yassa and beef cuscús, as well as their fresh Atlantic fish versions; mafé; thiou; the famous fatayas –spicy beef or fish pies-; bissap (hebiscous flower) and ginger slushies and for dessert benye (coconut croquettes), thiakry and lakh, along with wheat or mijo semolina with an aromatic yogurt sauce. That is what Keráfrica, brings to the festival this year, the Senegalese restaurant that offers typical dishes, all prepared under the watchful eye of their native Chef: Diarry.

From Senegal we make the jump to Ethiopia with the restaurant Addis Abeba and their unmissable ingenius and creative vegetarian dishes (‘Abeba gromen’, ‘Atkelt’and ‘Duba’) also available are meat dishes such as ‘Segawot’ and ‘Dorowot’, two beef and chicken stews with crystalized onion. On the other hand, Chez Penda joins the festival with several gastronomic specialities from Mali, vegetarian and Italian. Croquettes with vegetables, aubergine caviar, mafé with yucca and name as well as desserts with coconut are but some of the delights on offer.

We closet he circle with the desserts and mint teas of the Berber space Pause Nomade, where you can also enjoy cuscus and tajine; and the shakes of moringa or baobab from the exotic cocktail bar Baobab Superfoods from Senegal, that this year will also add tasty dishes to its menu from the Ivory Coast such as ‘Poulet Kédjénou’, banana fritter ‘Alloko’ or the tapioca paste (‘Attiéké’).