What's wrong with this menu?
Chef Kofemi Catering and Take-Out
12 Whetstone Dr
Gaithersburg, MD 20877
Uber
MORE PHOTOS
Main Menu
Main
A.P.F./Braised Mackerel
$14.00
Attieke served with smoked fish.
Garba
$12.00
The Ivorian Popular garba is a dish made from cassava sold in small street stalls usually held by men. It consists of attiéké (manioc) and pieces of tuna accompanied by fried onions and, depending on the variant, tomatoes and fresh chopped chillies, all identified by a cube seasoning.
Turkey Tail / Cul De Dindon
$10.00
The poultry product is usually braised and enjoyed with cassava couscous ,fried plantains, or whatever you may like.
Braised Flounder
$14.00
Flounder are a group of flatfish species. They are demersal fish found at the bottom of coastal lagoons and estuaries of the Northern Atlantic and Pacific Oceans.
Braised Quails
$14.00
Quail is a collective name for several genera of mid-sized birds generally considered in the order Galliformes. Old World quail are found in the family Phasianidae, and New World quail are found in the family Odontophoridae. The buttonquail are named more for their superficial resemblance to quail, and are members of the Turnicidae family in the Charadriiformes order. The King Quail, one of the Old World quail, is often sold in the pet trade; and within this trade is commonly, though mistakenly, referred to as a "button quail". Many of the common larger species are farm-raised for table food or egg consumption, and are hunted on game farms or in the wild, where they may be released to supplement the wild population, or extend into areas outside their natural range.
Braised Tilapia
$14.00
Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish, inhabiting shallow streams, ponds, rivers and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Levant, and are of increasing importance in aquaculture. Tilapia can become problematic invasive species in new warm-water habitats, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cooler waters below about 21 °C
Beef Shawarma
$8.00
Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba.
Chicken Shawarma
$8.00
Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba.
Beef Kidney/Shawarma Rognon
$8.00
Shawarma is a Levantine Arab[1][2] meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba.
Jerk Pork
$13.00
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (similar in heat to the habanero pepper). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
Yassa Chicken
$12.00
Yassa is a spicy marinated food prepared with poultry or fish. Originally Senegambian, yassa has become popular throughout West Africa. Chicken Yassa (known as yassa au poulet), prepared with onions and lemon, is a specialty from the Casamance region south of Dakar, and is one of the most popular recipes in West Africa.
African Stews
Sauce Graine / Palm Oil Stew
$10.00Sauce Arachide / Peanut Stew
$10.00
It is a stew or sauce (depending on water content) common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa.
Kedjenou De Poulet / Chicken Stew
$12.00
Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables.It is a traditional and popular cuisine of Côte d'Ivoire.
Sauce Djumble/ Dry Okra Stew
$12.00Sauce Feuille Aux Epinards / Spinach Stew
$10.00
The Spinach Stew is a favorite among many people in West Africa.In Cote d'Ivoire, Sierra Leone, Liberia, Mali and Guinea, it is almost a sauce every day there. The leaves are very hearty and delicious.
Sauce Kope/ Fresh Okra Stew With Palm Oil
$10.00Choukouya/Chopped Meat
Beef Or Chicken
$12.00
In Côte d'Ivoire, the grilled meat itself is called choukouya and the pepper mix is served separately, as a dip.
Lamb/Mouton
$13.00
In Côte d'Ivoire, the grilled meat itself is called choukouya and the pepper mix is served separately, as a dip.
Sides
Vegetable Medley
$2.50
Ingredients: Broccoli, Carrots, Baby Cob Corn, Sugar Snap Peas. Seasoning : Salt, Sugar, Onion, Dehydrated Garlic, Black Pepper), Soybean Oil and Natural Flavor.
Battered Shrimp/Beignets De Crevettes
$5.00
Battered shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times. Each order has 6 Items.
Nems / Spring Rolls
$3.00
The fried version with minced pork is called ch giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been referred to as a spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most specialty food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp (but rarely) chicken, taro or cassava, glass noodle, wood-ear fungi or oyster mushrooms, and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. A few Vietnamese restaurants in western countries may use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, almost all restaurants use rice paper now that they are widely available. 6 Per Order.
Braised Hot/Mild Wings
$4.00
They are chicken wing sections (wingettes or drumettes) that are braised, unbreaded, and coated in a sauce of vinegar-based cayenne pepper hot sauce and butter . They are served hot or mild , along with celery sticks and blue cheese dressing or ranch dressing for dipping. Each Order has 5 pieces.
Accompaniments
Placali/Cassava Fufu
$2.00
Placali is a paste of fermented cassava fufusually eaten with sauce, gumbo or Kpala.
Plantain Fufu
$2.00
Fufu (variants of the name include foofoo, foufou, fufuo) is a staple food of West and Central Africa. It is made by boiling starchy food crops like cassava, yams or plantains and then pounding them into a dough-like consistency. Fufu is eaten by taking a small ball of it in one's fingers and then dipping into an accompanying soup or sauce. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the North African dish couscous
Brown/White Rice
$2.50
Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.
Cassava Couscous / Attieke
$2.50
Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It's a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country,and methods for its production are well known in Côte d'Ivoire and also in Benin. In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew.Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments
French Fries
$2.50
French fries (American English) or chips, fries, finger chips, or French-fried potatoes are batons of deep-fried potato. North Americans refer to any elongated pieces of fried potatoes as fries, while in the United Kingdom, Australia, Ireland, and New Zealand, long, thinly cut slices of fried potatoes are sometimes called fries to distinguish them from the more thickly cut strips called chips. French fries are served hot and generally eaten as an accompaniment with lunch or dinner, or eaten as a snack, and they are a common fixture of fast food. French fries are generally salted and, in their simplest and most common form, are served with ketchup; in many countries, though, they are topped instead with other condiments or toppings, including vinegar, mayonnaise, or other local specialities. Fries can also be topped more elaborately, as is the case with the dishes of poutine and chili cheese fries. Sometimes, fries are made with sweet potatoes instead of potatoes, are baked instead of fried, or are cut into unusual shapes, as is the case with curly fries, wavy fries, or tornado fries.
Fried Plantains /Alloco
$2.50
Alloco is an Ivorian snack made from fried plantain. It is often served with chili pepper and onions. It is popular predominantly in the Ivory Coast and the surrounding African nations. Alloco is widely considered as fast-food and is sold on the streets of Côte d'Ivoire. An area with many grilled meat and alloco food vendors in the Cocody neighborhood is named allocodromo after this dish.
Kids Menu
Hot Dogs
Hamburger
CheeseBurger
Nuggets
French Fries
Spaghetti Meatballs
Mac N' Cheese
Tuna Sandwiches
Steamed Corn
Ravioli
Grilled
Cheese
Sandwiches
Beverages
Degue
$4.00
Déguê is a traditional West African classic dessert of millet couscous in a buttermilk base flavoured with vanilla sugar that's served chilled.
Sorrel Juice / Bissap
$3.00
Hibiscus tea is a tisane or "herbal tea" consumed both hot and cold by people around the world. The drink is an infusion made from crimson or deep magenta-coloured calyces (sepals) of the Hibiscus sabdariffa flower. It is also referred to as roselle (another common name for the hibiscus flower) or rosella (Australian), flor de Jamaica in Latin America, karkadé in Jordan, Egypt and Sudan, Chai Kujarat in Iraq, Chai Torsh in Iran, gumamela in the Philippines, bissap, tsoborodo or wonjo in West Africa, sorrel in Jamaica and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other regions, including the U.S., where it is sometimes known as simply Jamaica. Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. In west Sudan a white hibiscus flower is favored for its bitter taste and is not for sale, but for the use of the owners family and their guests. Hibiscus tea contains 15-30% organic acids, including citric acid, malic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour.
Ginger Juice / Gnamankou
$3.00
The Gnamankou is a slightly spicy ginger juice made in Côte d'Ivoire. Delicious fresh and slightly diluted! Perfect as an aperitif or to accompany Alloco or any kind of food.
Homemade Lemonade
$3.00
Lemonade is a lemon-flavored drink. In different parts of the world, the name has different meanings. In North America, lemonade is usually made from lemon juice, water, and sugar and is often home-made. In the United Kingdom and some other English-speaking countries, lemonade is a commercially-produced, lemon-flavored, carbonated, sweetened soft drink (known as lemon-lime in North America). Although lemonade is usually non-alcoholic, in recent years alcoholic versions of lemonade (called "hard lemonade") have become popular in various countries.
Browse Nearby
General Info
Cuisine
American - Traditional