Little Baobab - The Africa Centre
African restaurant · Newington ·
Authentic Senegalese cuisine, set menus, live music events
Authentic Senegalese cuisine, set menus, live music events
"Little Baobab is the latest residency at The Africa Centre. Previous residencies have included Tatale, which we loved. The Senegalese restaurant’s menu will include their chicken yassa, thieboudienne—sea bass and jollof rice—and mafe. We rate their Peckham spot, so are looking forward to checking this one out. We recently checked out Little Baobab at The Africa Centre. Read our first thoughts here. " - sinead cranna, rianne shlebak
"Although you can find Little Baobab over in Peckham Levels, the Senegalese kitchen’s residency inside The Africa Centre is its first foray as a sit-down restaurant—and there are few other better-value set dinner menus in London. Previously occupied by Tatale, this earthy, cushioned restaurant feels more living room than lobby of a Southwark cultural centre. The thiere m’boum, a vegan stew of shovable comfort served with millet, doubles down on that lounge-like feeling. Of the £45 set dinner menu, the yassa chicken skewer, lamb mafe, and thiere m’boum stand out thanks to a mixture of tender meat and layered sauces. There’s a sweet caramelised onion creation, a gorgeous, peanut-heavy mafe number, as well some rocket fuel chilli sauce for the table. Some things (especially when it comes to desserts) fall below par and when you’re offering a limited selection set menu, you need every dish to be putting a shift in. That said, for a restaurant finding its feet, Little Baobab already feels it’s worthy of something more permanent." - Jake Missing
"In the Mission, Little Baobab — the tiniest spot in Senghor’s roster — has managed to remain open through the pandemic, a survival that Senghor credits in part to programs like SF New Deal and a partnership with Jose Andrés’ World Central Kitchen that let his idle kitchen prepare meals for the needy when he was disqualified from federal stimulus aid; providing those meals also renewed his sense of purpose." - Luke Tsai
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