Kilimandjaro restaurant

"West Philly is a treasure trove of excellent eats, including flavorful fare from Ethiopia and parts of West Africa. Kilimandjaro, a Senegalese favorite in University City that has moved from Chestnut Street to join forces with Youma on Baltimore Avenue, serves whole grilled fish, rotisserie chicken, lamb chops, and more in portions that are much bigger than you’d expect for the cost." - Eater Staff, Ernest Owens

"Kilimandjaro is a small Senegalese restaurant in a University City strip mall that’s open all day. It’s casual, so you can walk in at any time and get a seat, but the food here is incredible. The menu is full of classic Senegalese dishes like mafe (lamb stew marinated in a peanut butter sauce) and thiou (fish in tomato sauce covered in a blanket of spicy cabbage). Everything is delicious, and the most expensive thing on the menu is $18 - so it’s great for a casual weeknight meal." - Sydney McElwee

"Kilimandjaro has reopened its doors in a new location in University City. You’ll find the same heavy hitters at the West African spot: mafe, yassa, jollof rice, and fried plantains. The larger spot has around 60 seats, so there’s enough space for groups or five platters of slow-cooked lamb on the table. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation

"West Philly is a treasure trove of excellent eats, including flavorful fare from Ethiopia and parts of West Africa. Kilimandjaro, a Senegalese favorite in University City that has moved from Chestnut Street to join forces with Youma on Baltimore Avenue, serves whole grilled fish, rotisserie chicken, lamb chops, and more in portions that are much bigger than you’d expect for the cost." - Ernest Owens, Eater Staff

"This University City restaurant opened its doors in 2005 and continues to be one of the top restaurants in the city for Senegalese cuisine. Here you can enjoy everything from poulet Senegal (sauteed chicken with Senegalese sauce) and fataya (beef patties) to thieboudienne (steamed fish with vegetables)." - George Banks-Weston