Afro Continental Cuisine at Le Palanka

The secret to the success of Palanka, the West African-fusion restaurant on James Gichuru road, is the way in which they source only the freshest, tastiest, and best ingredients for their specialized meals.

“If we used a different chilli to what they use in West Afro Continental Cuisine at Le Palanka Africa, the customers would know”, explains Evans the head chef.

Inspired by the Angolan antelope Palanka Negra, the menu at Le Palanka is just as rare and unique. From Nigerian Yassa and DG chicken to plantain and jollof rice, the dishes are undoubtedly West African but also have a certain je ne sais quoi that sets them apart from traditional fare from the region.

Le Palanka get their seafood in small quantities from Aloha Foods in Westlands every 3 days, along with vegetables direct from the number one supplier to veggie distributors. Their plaintain and red pepper bullets come from a stall on Limuru road owned by a West African, and their Attiéké (Cassava flour) is sourced from outside Kenya.

The restaurant has been open for business for a year and two months and has so far managed to attract a consistently loyal client base.

Based on its sister restaurant in France, the menu was written by a French chef and has something from everywhere. Evans is confident that the menu will be improved upon in the near future to include more western dishes.

“I like the place because of the mix of clientele and regular customers we get, they enjoy the food, they will come today, then come again tomorrow”. Evans urges those who have never been to Le Palanka and those who’ve never tasted West African Food to come here. “The West has come to Nairobi,” he proudly announces.

 

By Ondi Madete