Welcome to Mansa Kunda!

Mansa Kunda is a welcoming neighborhood restaurant and bar. Come for coffee and breakfast treats in the morning. Brunch on weekends. A snack at midday.

Now Offering Half-Priced Bottles of Wine on Tuesdays!

MON – THURS: 9:30 AM – 10:00 PM
FRI: 9:30 AM – 12:00 AM
SAT: 10:00 AM – 12:00 AM
SUN: 10:00 AM – 10:00 PM

Sunday Brunch Menu

About Mansa Kunda

A kingdom

Mansa is the mandigo word for King. Kunda is the mandigo word for domain. Together, mansa kunda means kingdom or government in mandingo, a language spoken throughout Gambia, Mali and Senegal.

Mansa Kunda Restaurant in Takoma Park, MD is a place where people come together to celebrate the diversity and food of West Africa.

8000 Flower Avenue, Takoma Park, MD 20912

HOURS:
MON – THURS: 9:30 AM – 10:00 PM
FRI: 9:30 AM – 12:00 AM – Bar menu available until 12:00 AM
SAT: 10:00 AM – 12:00 AM – Bar menu available until 12:00 AM
SUN: 10:00 AM – 10:00 PM

HAPPY HOUR:
MON – FRI: 4:00 PM – 7:00 PM

SUNDAY BRUNCH SPECIAL:
Served every Sunday 10:30 AM – 3:00 PM
Our Sunday Brunch Menu

VEGETARIAN OPTIONS:
Almost 90% of our dishes can be made vegetarian. Our owner is a practicing vegetarian and can accomodate most requests for vegetarian dishes. We are working on a new menu which will clearly indicate which items are vegetarian and/or gluten-free.

CONTACT US: info@mansakunda.com | 301-589-8222 | 301-589-9222

SPECIAL EVENTS / CATERING:
Host your next corporate event, birthday, graduation party or other gathering with us.

IN THE NEWS:

Prince of Petworth Review of Mansa Kunda Restaurant Opening
Washington City Paper Review of Mansa Kunda Restaurant
Washington Post Review of Mansa Kunda Restaurant

Mansa Kunda is

Bringing West African food to Takoma Park, MD.

A welcoming neighborhood restaurant and bar. Come for coffee and breakfast treats in the morning. Brunch on weekends. A snack at midday. Dinner starting at 5:00 PM.

Africa is the second largest continent on the planet, with more than 55 countries. It is home to nearly a billion people. It’s a land of diversity and difference – where more than 800 languages and dialects are spoken and every major religion is practiced. It’s the birthplace of mankind and also the continent where cooking and fire were first discovered.

Africa is a land of Ubuntu –

I am what I am because of all who we are.

Ubuntu is the idea that there is a universal bond of sharing that connects all people and calls for humanity towards others.

At Mansa Kunda Restaurant, we hope that you discover a new cuisine and find Ubuntu.

Starters

  • Banjul Salad
    V | GF
    Banjul Salad is a Sene-Gambian Chef Salad with Romaine lettuce, tomatoes, carrots, red onions, french fries (optional), hard boiled egg, sardines (optional) and croutons (optional).
  • Fried Plantain
    V | GF

Soups & Sides

All soups are served with a roll or fufu.

  • Oxtail Soup
    GF
    Slow-cooked oxtail and beef in a savory, light, spicy tomato broth. Served with fufu.
  • Chicken Noodle Soup
  • Vegetarian Couscous Soup
    V
    A tomato-based couscous soup with carrots, green peas, onions and a hint of curry.
  • Veggie Soup
    V | GF
    A tomato-based soup with eggplant, onions, carrots, potatoes, and spices.
  • Ebbeh
    GF
    Ebbeh is the Gambian version of Gumbo. A rich stew made with cassava, smoked catfish, crab, shrimp, habanero, and lime.
  • Kotu Vegetable Potato Salad
    V
    This is a popular African side dish made out of boiled potatoes, green peas, carrots, lightly-marinated onions, parsley, and Heinz salad dressing.
  • Jollof Rice
    V
  • Jollof Couscous
  • Jasmine Rice
    V | GF
  • Fufu
    V | GF
    Fufu is a dough-like starch, made out of cassava or plantain flour, formed into a ball and served warm.

Main Courses

From the Grill | Afra

  • Afra
    GF
    Afra is a popular street food in Senegal and Gambia. Grilled meat served with potatoes, marinated red onions, a spicy sauce, and a roll.

    Choice of chicken or lamb.

  • Yassa
    GF | V
    Yassa is a tangy and spicy onion dish with vegetables, lemons, garlic and spices. Choice of: tofu or paneer cheese, chicken, or fish.
  • Attiekke with Grilled Fish or Chicken
    GF
    Attieke (pronounced atchekay) is a traditional couscous made from ground cassava roots and served with grilled fish and a tomato onion salad. Choice of fish or chicken.

Jollof Rice | Benachin

Although popular throughout Africa, its roots are in the Sene-Gambian & Mali region of West Africa by the “Jollof’’ people. While there are plenty of differences in the way benachin is prepared throughout West Africa, each dish shares a common base of rice, tomatoes, tomato paste, chilli peppers, onions, salt, and spices.

  • Jollof Rice
    V
    Sauteed chicken, beef, fish, tofu, or paneer cheese with spices, vegetables, and basmati rice.
  • Benachin | Chep Bu Jain
    GF
    Benachin or Chep Bu Jain is the national dish of Gambia. Benachin is a more luxurious version of Jollof Rice. It can be ordered with either meat or fish, and the protein is cooked along with the rice so the flavor is more intense. Choose from Red Snapper or Rockfish.

Stews | Chu

  • Chu
    GF
    Traditional Sene-Gambian tomato-based stew with spiced vegetables. Served with steamed rice or couscous pilaf.

    Choice of beef, chicken, or fish.

  • Peanut Butter Chu
    GF | V
    A Mandingo favorite, originating in The Gambia. Peanut Butter Chu was invented by Mandingo farmers who needed to use up peanuts that the government didn’t purchase for export.

    Choice of beef, chicken, fish, tofu, or paneer cheese.

  • Aku Okra Soup
    GF | V
    Known as supakanja in Gambia, okra soup is a traditional Gambian soup made with okra, vegetables, beef, fish, and spices. Choice of beef, fish, tofu, or paneer cheese.
  • Plasas
    GF | V
    Commonly eaten in West Africa, Plasas is a stew made of greens, beef, pumpkin seeds and often dried fish.  It’s served with fufu or rice. Choice of beef or fish.
  • Curry
    GF | V
    A curry sauce with an assortment of vegetables. Choice of chicken, fish, tofu, or paneer cheese.

Afro | Fusion

Lunch Menu

Our lunch menu offers most of the same dishes that are served for dinner. Portions and prices are slightly reduced. We encourage you to visit!

Sandwiches

  • Shrimp
    Served on a baguette with lettuce, tomato, and a Sene-Gambian sauce.
  • Beef
    Served on a baguette with lettuce, tomato, and a Sene-Gambian sauce.
  • Chicken
    Served on a baguette with lettuce, tomato, and a Sene-Gambian sauce.

Wine & Beer

Wine

By the glass

Sparkling

  • Belle Jardin, France
    Belle Jardin exhibits light floral aromas with secondary toasty notes. On the palate, the wine displays a fine texture and bead with a lingering clean finish. Perfectly balanced, it combines an elegant flavor with an exhilarating freshness.

    Pairs well with shellfish and appetizers.

  • Louis Massing Champagne Grand Cru, France
    Powerful nose of ripe citrus, white flowers, vanilla and brioche.

    The classic French champagne for your spontaneous moments.

Whites

  • Perfectus Pinot Grigio, Italy
    The first whiff is of soft melon and citrus, typical of Pinot Grigio but cooler in tone. Well-structured mouthfeel with actual grape tannins present, it shows off the winemaker’s care and attention to detail.

    Artisan quality through and through!

  • Domaine Weinberg Riesling, Germany
    Bright and fruity, with appealing sweetness balanced by acidity. Drink this by itself or with salty, spicy appetizers.

    A great warm-weather wine!

  • Matakana Estate, Sauvignon Blanc, New Zealand
    The aroma is fresh and lively, displaying grapefruit, citrus and gooseberry characters, while passionfruit and citrus notes are abundant on the palate. The wine is clean, crisp and well-balanced, with the vivid fruit flavours providing a lingering, intense finish.

    Clean, crisp and well-balanced.

  • Lustig Gruner Veltliner, Austria
    Great summer wine. Bright and light in color, intensive aromas of apple and pear, softer acidity, round and well balanced at the finish combined with the typical peppery notes of the Gruner Veltliner.

    Pairs well with roasted meat or fish. 

  • Domaine Naturaliste Chardonnay, Austria
    The embodiment of spring. Fermented in seasoned French oak that adds complexity and texture without compromising the aromatics.

    Pairs well with fish.

Rosé

  • Lustig Zweigelt, Austria
    An appetizing touch of red currant and cranberry plays on the nose of this vividly colored rose. Fruit-forward with berry-laden refreshing finish.

    Great in Spring and Summer!

Reds

  • Croix D’Or Pinot Noir, France
    Attractive deep purple pinot noir with black fruit, plum, and spicy black pepper notes on the nose and palate.

    Pairs well with meat.

  • OMG Red Blend, Portugal
    With a beautiful dark color, OMG is a very aromatic wine with fragrant notes of red fruits and liquorice. In the mouth, it is rich and flavorful with notes of ripe fruit, chocolate and spices from the aging in oak barrels. Nice complexity and smooth tannins.

    Pairs well with grilled meat.

  • Montepescini Chianti, Italy
    Fruity and floral hints of cherry and violet, this wine combines the natural fragrance and pleasantness of the vines with the softness made by aging. Full, mature and well-balanced palate.

    Pairs well with meat dishes.

  • Chateau des Collines Bordeaux, France
    A wine for Bordeaux lovers, this is a blend of merlot, cabernet sauvignon, petit verdot and cabernet franc. It is textbook Bordeaux – aromas of blackberry with a minerally core and soft, ripe tannins make for a satisfying wine.

    Pairs well with grilled meat.

  • Solluna Priorat, Spain
    Perfumed and fresh, complex and refined with tones of both dark and mature red fruit, a hint of mint, coffee and woodland herbs and typical minerality. Silky textured wine with structure and elegance. Full-bodied yet seductive, well-balanced with rounded tannins.

    Pairs well with grilled meat.

Beer

  • DC Brau
    The Public Pale Ale, The Citizen Belgian Style Ale, The Corruption India Pale, Brau Pils
  • Atlas Brew Works
    District Common Lager, Rowdy Rye Beer, Dance of Days Pale Ale w/ Citra & Mosaic, NSFW Double Black IPA, Blood Orange Gose
  • 3 Stars Brewing Co.
    Peppercorn Saison, Above the Clouds Farmhouse Pale Ale
  • Dogfish Head
    60 Minute IPA, 90 Minute IPA, Indian Brown, Flesh & Blood IPA
  • Samuel Adams
    Boston Lager, Summer Ale
  • Sierra Nevada
    Pale Ale, Torpedo Extra IPA
  • Gluten Free Beers
    Omission Lager, Dogfish Head Tweason’ale, Stone Delicious IPA
  • Imports
    Heineken, Guinness, Stella Artois

Non alcoholic Beverages

  • Soft Drinks
    Coke, Diet Coke, Sprite, Fanta Orange, Ginger Ale, Seltzer
  • Cranberry, Pineapple, and Homemade Beverages
  • Assortment of African Teas
    Including African tea bush (Mborr Mborr), and Hibiscus (Bissap)Tea
  • Quartermaine Coffee
    Roasted locally in Rockville, Maryland.
  • Espresso Beverages
    Espresso, Caffe Americano, Cappuccino,  Doppio, Espresso Macchiato, Caffe Latte, Latte Macchiato
  • Latte
  • Nescafe (Instant)
    Available upon request.

Contact us

Locations

HOURS:
MON – THURS: 9:30 AM – 10:00 PM
FRI: 9:30 AM – 12:00 AM
SAT: 10:00 AM – 12:00 AM
SUN: 10:00 AM – 10:00 PM

CONTACT US: info@mansakunda.com

301-589-8222 | 301-589-9222

Mansa Kunda Restaurant
8000 Flower Avenue
Takoma Park, MD 02912

SPECIAL EVENTS / CATERING:
Host your next corporate event, birthday, graduation party or other gathering with us.

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Our Pantry

The African Kitchen

The African kitchen isn’t as foreign as you might think – many of the ingredients we use in our cooking are used throughout the world. There are a number of ingredients, however, that are either unique to Africa or used differently.

BAOBAB:

The African Baobab fruit is one of the most nutrient-dense whole-foods on the planet. It is a raw superfruit that dries naturally on the branch. Baobab fruit has a tart, somewhat sour flavor. There is also a strong tropical flavor, almost like a sour mango.

BANANA LEAVES:

The wide leaves of the banana tree are used in West Africa to wrap foods for steaming.

BEANS:

Beans are a common source of protein throughout Africa, particularly in countries like Ethiopia.

CASSAVA:

Originally from South America, cassava was brought to Africa by Spanish and Portuguese traders and immediately became a staple food. The best known use of cassava is in West Africa, where it is boiled and pounded into a maash called fufu. Cassava is also known as manioc or yuca.

CHILIES:

West African food can be very spicy. Chilies originated in Mexico and were brought to Africa by Spanish and Portuguese traders in the 1500s. The variety of chilies found today is astonishing.

CONDENSED MILK:

Condensed milk is milk mixed with sugar and heated until much of the water has evaporated, leaving a sweet, sticky liquid. In African cooking, condensed milk is often used to add a sweet richness to baked goods and desserts.

COUSCOUS:

Couscous is a pasta that’s still formed by hand throughout all of North Africa. A form of couscous made of millet flour is found in West Africa.

GOAT:

Goat is a protein that’s eaten extensively throughout the world, but it’s not as common in the U.S. Goat is also good for you – it’s lower in fat than chicken and higher in protein than beef.

HIBISCUS | SORREL:

Hibiscus, also known as sorrel and bissap, is a plant with stunning ruby red flowers. When used in cooking, the flowers are dried and then steeped in tea or dried and then blended to a fine dust. Its ruby red color is alluring; its flavor, lemony-tart and berry-rich.

LENTILS:

Lentils are popular all over the African continent, particularly along the Indian-influenced eastern coast; the Horn region of Ethiopia, Eritrea, and Somalia; and Egypt.

OKRA:

Okra originated in Ethiopia and is used throughout Africa to thicken soups and stews.

PALM OIL:

Also known as dende, palm oil is a fundamental West African ingredient. This bright red oil has a stronger flavor than the vegetable oils used in the United States, and is often used for cooking fish, poultry, meat, and lends its color to the red rice dishes in West Africa.

PEANUTS:

The peanut is believed to have originated in South America and then introduced to East and West Africa by Portuguese traders in the sixteenth century. Peanuts are commonly used in stews and soups across Africa and peanut oil is often used for frying.

PLANTAINS:

Plantains are eaten throughout sub-Saharan Africa and in regions around the world where African slaves carried their culinary traditions, including Brazil and the Caribbean. Plantains are related to bananas but unlike their cousin, plantains are eaten when both ripe and green.

RICE:

Rice is one of the most important staple foods in Africa and is particularly important in West Africa where it’s an integral ingredient in dishes like chep-bu-jen and jollof rice.

SHITO:

Shito is a Ghanaian hot pepper condiment that is made in a variety of ways. Shito can be either coarse and full of body or smooth, and medium – or extra – hot depending on how much chilli is used.

TAMARIND:

Tamarind is a sour tropical fruit – often used in Indian curries and chutneys – that is also a popular ingredient in Africa.

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