Flavors from Afar

African restaurant, 5652 Hollywood Blvd, Hollywood, CA

VeganScore 90 · 6 vegan main dishes

Menu

Mains

• Somali Veggie Fried Rice — Turmeric infused rice topped with fried potato, cabbage, green onion, carrot, onion. Vegan
• Indo-Fijian Pooja Plate (Prayer Plate) — Kaddu (creamy, spiced butternut squash), khattar (spicy shredded jackfruit), and dahl (stewed tri-colored lentils). Served with roti and tomatar chutney. Vegan
• Vegetable Legume — Eggplant, carrot, spinach, and black beans slowly simmered in a coconut milk based broth. Served with Haitian djon djon rice. Vegan
• Native American Maple Glazed Root Vegetables — Roasted seasoned root vegetables tossed in pure maple syrup and herbs. Vegan
• Traditional Ethiopian Veg Combo — A comforting spread of alicha arikit of cabbage, potatoes, and carrots simmered in turmeric and onions, with tomato, cucumber, and pickled jalapeno salad. Served with injera. Vegan
• Koshari — Egyptian lentils, rice, chickpeas, and pasta with spiced tomato sauce, crispy shallots, and toasted cumin vinaigrette. Vegan
• Somali Chicken Fried Rice — Pan seared halal chicken quarter with spiced Somali sauce. Turmeric infused rice with fried vegetable medley.
• Poul Babeku (BBQ Chicken) — Spicy Halal chicken leg quarter marinated in a classic Haitian epis sauce. Served with fried plantains, spicy picklese, and red beans and rice.
• Poisson Fri (Fried Snapper) — Whole crispy, fried wild-caught red snapper with a spicy Haitian epis fish sauce. Served with red beans, rice, and picklese.
• Kenyan Pan Fried Coconut Tilapia — Kenyan seasoned coconut tilapia and caramelized onion on a bed of rice.
• Seafood Risotto — A rich and creamy risotto with savory pan seared scallops, octopus, and shrimp. Contains dairy.
• Guatemalan Adovato Goat — Savory pieces of marinated halal goat, fried plantains, black beans and rice.
• Beef au Grille (Marinated Goat) — Slow roasted halal goat marinated in a Haitian epis sauce with sauteed bell pepper and onion. Served with djon djon rice and sauteed mushrooms, asparagus, broccoli.
• Egyptian Gravy Smothered Lamb Shank — Large lamb shank smothered in gravy. Rice pilaf, seasonal sauteed vegetables.
• Traditional Ethiopian Meat Combo — A generous spread of beef tibs, doro wat, and slow-cooked stews layered over injera, with bright tomato salad and pickled jalapeno for balance. Served with injera.
• Navajo Sumac Short Ribs — Slow-braised short ribs glazed with bright, citrusy sumac, finished with pan jus, roasted roots, and topped with sumac onions.
• Haitian Short Ribs — Slow-braised short ribs marinated in epis, cooked until tender and rich. Served with rice and peas and topped with fresh, spicy pikliz.
• Catch of the Day — Whole fish of the day with South African chakalaka, fava bean sauce, and lime caviar. Suggested sides: Pilau 8 · Chapati 5.
• Seafood Coconut Curry — Shellfish in a Zanzibari coconut curry layered with warm spices, seasonal vegetables, fresh herbs, and citrus, rooted in the cooking of Tanzania's Swahili Coast. Also available Vegan· 26.
• Somali Half Chicken — Roasted Somali half chicken seasoned with xawaash and warm spices, served with basbaas chile sauce, citrus, and fresh herbs. Suggested sides: Pilau 8.
• Lamb Kefta — Lamb meatballs with whipped lemon-cumin yogurt, spiced tomato sauce, sumac-pickled onions, chile, and citrus, inspired by Moroccan flavors. Suggested side: Chapati 5.
• Suugo Suqaar — Handmade egg tagliatelle with lentils and a xawaash-spiced carrot-tomato sauce, our vegetarian take on Somali suugo suqaar.

Breakfast

• Tunisian Shakshuka — Soft eggs in spiced tomato, roasted pepper, cumin, feta, herbs, griddled bub and grandma's sourdough bread.

Starters

• Haitian Pikliz and Plantains — Twice-fried ripe plantains served with bright pikliz made from shredded cabbage, carrot, habanero, onion, garlic, vinegar, lime, and sea salt. Vegan
• Salatet Ful — Egyptian-inspired fava bean salad with shaved cucumber, cherry tomato, shallot, fresh herbs, lemon and garlic oil. Vegan
• Mediterranean Lentil Soup — Slow-simmered lentils cooked with Mediterranean herbs, finished with creamy labneh and fragrant fried shallot oil.
• Seared Halloumi Salad — Golden Cypriot halloumi cheese, tomato, cucumber, pistachio, herbs, preserved lemon, sumac vinaigrette, large enough to share.
• Somali Sambusa Veg — Shredded cabbage, carrot & potato, xawash spice (a Somali blend of spices). Served with a mild cilantro yogurt sauce (basbass).
• Somali Sambusa with Lamb — Crispy pastry pockets filled with xawash-spiced ground lamb, onions, and herbs, dusted with berbere. Served with a mild cilantro yogurt sauce (basbass).
• 3 Tibs & Himbasha Sliders — Juicy, berbere-spiced beef tibs tucked into warm, slightly sweet himbasha rolls, perfect to start.
• Soup Joumou (Squash Stew) — Tender pieces of Halal beef in a butternut squash puree with pasta and slow cooked potato, carrot, and bell pepper. Served with djon djon rice.
• Shito Smoked Fish — Smoked trout whipped with labneh, turmeric, chives, and capers, served with berbere-spiced plantain chips and Ghanaian shito.
• Piri Piri Shrimp — Cast-iron-roasted shrimp with fiery piri piri sauce, charred lemon and fresh herbs drawing on the chile-forward cooking of Mozambique and Southern Africa.
• Chicken Yassa Skewer — Classic Senegalese yassa: chicken marinated in lemon, garlic, and mustard, then grilled on a skewer, and finished with slow-cooked onions and a touch of chile.
• Sambusa — Crispy East African pastry filled with xawaash-spiced lamb, onion, and herbs, or with cabbage, carrot, and potato. Served with basbaas chile sauce.
• Pepper Soup — Traditional Nigerian broth with tender goat, warming spices, chile, and fresh herbs. Suggested sides: Sweet Plantains 8 · Pilau 8.

Desserts

• Cherokee Grape Dumplings — Served warm with a scoop of homemade vanilla ice cream, these tender dumplings are gently simmered in a vibrant grape reduction, a cherished dessert seldom found outside Cherokee homes.
• Spiced Rice Pudding — Cardamom-spiced rice pudding finished with dried rose petals.

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