FavouriteThiébou Jeun
Senegal's national dish. Fish stewed in a deep tomato sauce with eggplant, carrot, cassava and white cabbage, served over jollof rice
$19.99
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The heart of the kitchen. Rice dishes and the slow stews Fa is known for.
FavouriteSenegal's national dish. Fish stewed in a deep tomato sauce with eggplant, carrot, cassava and white cabbage, served over jollof rice
Lamb and stewed vegetables in an onion sauce, served over the same red rice
Chicken stewed with vegetables in tomato sauce, served over red rice
Steamed millet couscous with meat and vegetables in a rich tomato sauce. The celebration plate
FavouriteGrilled marinated chicken under a mountain of lemon and onion sauce, served with white rice
Grilled lamb marinated in fresh lemon with sautéed onions, served with yellow coconut milk rice
Fish marinated in fresh lemon with sautéed onions, served with white rice
FavouriteLamb or chicken stewed with okra and vegetables in tomato sauce, served with white rice
Lamb or chicken in a tomato sauce with chopped okra, served with pounded yam
The peanut stew, slow-cooked until it turns rich and thick, with lamb and rice
The same peanut stew, with chicken
Cassava leaves stewed with okra, lamb, fish and palm oil, served with white rice
A Casamance speciality that travelled well beyond Senegal: fish and seafood in an onion sauce
Oxtail simmered for hours with vegetables until the meat falls off the bone
Grilled chicken breast, crumbled blue cheese, cherry tomatoes and red onion, with a sun-dried tomato vinaigrette
Le Bon Goût Chez Fa is an African kitchen in Las Vegas. Senegal is where Fa learned to cook, and it shows in the thieboudienne and the yassa, but the menu travels further than that: the saka saka of Central Africa, the suya grilled the way they grill it in Nigeria, the mafé that changes name every few hundred kilometres and stays the same dish underneath.
What these cuisines have in common is not a spice or a technique. It is that a meal is never only a meal. It is where people sit down together, where things get said, where nobody is in a hurry. That is the part Fa was determined to bring with her, and it is the part you cannot buy in.
The recipes come from home, learned by watching and cooked for years before they ever appeared on a menu. Stews are left alone until they turn deep. Spices are ground rather than shaken from a jar. The sides are made the same morning. Everything is 100% halal, without exception and without asking.
Las Vegas brings together people from everywhere, which makes it the right city for this food. Some arrive knowing exactly which dish they came for. Others have never tasted any of it. Both get the same plate and the same welcome.
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Rooted in tradition, cooked to order, served without ceremony. Two of the dishes people come back for.
Senegal's national dish. Fish stewed in a deep tomato sauce with eggplant, carrot, cassava and white cabbage, served over jollof rice
$19.99
Fish marinated in fresh lemon with sautéed onions, served with white rice
$19.99Planning something? Give us the date and the number of people, and the food stops being your problem. We bring the heat, the spices and the patience of African cooking to wherever you are holding it.
Large trays of jollof rice, grills seasoned the day before, slow stews, and the sides that go with them. The same food we serve in the dining room, in the quantities an event actually needs, and 100% halal at your place exactly as it is at ours.
“Sides that will have your guests asking for seconds.”
See our catering
