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.

We will have regular hours on Xmas Eve and New Year’s Eve. New Year’s Day we will be open for dinner only, 5 pm to 10 pm.

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:

Where to Eat and Drink in DC: A Local Guide
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 eggs, sardines (optional) and croutons (optional).
  • Fried Plantains
    V | GF
    Sweet ripe plantains sliced and fried to perfection. Crisp on the outside and soft inside.
  • Shito Flatbread
    V | VG
    Beef, Fish, Shrimp, or Veggie

    Baked flatbread with shito sauce and your choice of protein. Shito sauce consists primarily of fish, oil, ginger, dried fish, prawns, tomatoes, garlic, peppers, and spices. The blend of spices and fish varies but the original recipe is from the Ga tribe in Ghana.

Soups & Sides

All soups are served with a roll or fufu.

  • 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.
  • Kotu Vegetable Potato Salad
    V
    This is a popular African side dish made from boiled potatoes, green peas, carrots, lightly marinated onions, parsley, and Heinz salad dressing.
  • Traditional Jollof Rice
    V | VG
    Rice cooked in tomatoes, tomato paste, chili peppers, onions, salt, and spices.
  • Jollof Couscous
    V | VG
    Couscous cooked in tomatoes, tomato paste, chili peppers, onions, salt, and spices.
  • Jasmine Rice
    V | VG | GF
  • Fufu
    V | VG | GF
    Fufu is a dough-like starch, made out of cassava or plantain flour, formed into a ball and served warm.
  • Pankeet (Beignet)
    V
    10 beignet, lightly dusted with powdered sugar.
  • Fonio (Findi)
    V | VG | GF
    Fonio is a West African grain that’s been cultivated for thousands of years. The grain is naturally vegan, gluten-free, and packed with vitamins.
  • Attieke Couscous
    V | VG | GF
    Traditional couscous made from ground cassava root.
  • Ablo
    V | VG
    Togolese steamed rice cake.

Main Courses

From the Grill | Afra

  • Afra
    GF
    Choice of chicken or lamb.

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

  • Afra a la Carte
    GF
    Chicken or Lamb

    Grilled meat without sides.

  • Yassa
    V | GF
    Tofu/Paneer Cheese, Chicken, or Fish

    Yassa is a tangy and spicy onion dish with vegetables, lemons, garlic and spices.

  • Attiekke with Grilled Fish or Chicken
    GF
    Attieke (pronounced atchekay) is a traditional couscous made from ground cassava root and served with grilled fish or chicken, and a tomato onion salad.

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.

  • Benachin | Chep Bu Jain
    V | GF
    Tofu/Paneer Cheese, Beef, or Fish

    Benachin or Chep Bu Jain is the national dish of Gambia. Benachin is a luxurious version of Jollof Rice. It can be ordered with either vegetables, meat, or fish, and the protein is cooked along with the rice so the flavor is more intense.

Stews | Chu

  • Chu
    GF
    Beef, Chicken, Fish

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

  • Peanut Butter Chu
    V | GF
    Beef, Chicken, Fish, Tofu, or Paneer Cheese

    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.

  • Aku Okra Soup
    V | GF
    Beef, Fish, Tofu, or Paneer Cheese

    Known as supakanja in Gambia, okra soup is a traditional Gambian soup made with okra, vegetables, and spices.

  • Ebbeh
    Ebbeh is the Gambian version of Gumbo. A rich stew made with cassava, smoked catfish, crab, shrimp, habanero, tamarind, and lime.
  • Oxtail Soup
    GF
    Slow-cooked oxtail and beef in a savory, light, spice tomato broth. Served with fufu.
  • Curry
    GF | V
    Chicken, Fish, Tofu, or Paneer Cheese

    A curry sauce with an assortment of vegetables. Served with rice or couscous.

  • Plasas
    GF | V
    Beef or Fish

    Plasas is a stew made of potato and cassava greens, pumpkin seeds and palm oil.  Served with rice or fufu.

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

  • Beef
    Grilled beef on a baguette with lettuce, tomato, and a savory onion sauce.
  • Chicken
    Grilled chicken on a baguette with lettuce, tomato, and a savory onion sauce.
  • Shrimp
    Grilled shrimp on a baguette with lettuce, tomato, and a savory onion sauce.
  • Akara Fritter Sandwich
    V
    Black-eyed pea fritters on a baguette with lettuce, tomato, and a savory onion sauce.

Non-Alcoholic Drinks

  • Soda
    Coke, Diet Coke, Sprite, Ginger Ale, Orange Fanta
  • Homemade Juices
    Fresh Ginger or Hibiscus
  • Juices
    Orange or Cranberry

    Ask for availability

  • Tea
  • Hot Chocolate
  • Regular or Decaf Coffee
  • Americano
  • Cappuccino
  • Chocolate Blanc
  • Espresso
  • Latte
  • Vanilla Latte
  • Mocha

Dessert

Ask server for availability.

  • Peanut Butter Chocolate Cake
  • Bisap (Hibiscus) Layer Cake
  • Coconut Cake
  • Turmeric Ginger Cake
  • Oreo Cookie Cake
  • Blueberry Hibiscus Bread Pudding
  • Double Chocolate & Toasted Almond Bread Pudding
  • Fried Apple Pie
  • Scoop of Ice Cream

Wine & Beer

Wine

By the glass

Sparkling

  • Cava, Spain
    De Pro

    Fine and elegant. Initially soft on the palate with clear pear and lemon flavors and fresh acidity. Drink with appetizers, seafood and spicy dishes.

  • Brut, Brazil
    Seival by Miolo

    Chardonnay and Pinot Noir are blended together for this sparkling wine from the Seival Estate in the Campanha Region in the State of Rio Grande Do Sul in Brazil. Drink on its own or with fish.

Whites

  • Sauvignon Blanc, Australia
    Four Sisters

    Vibrant passionfruit, gooseberry and lemon citrus flavors shine on the nose and palate with a fresh, crisp finish. A fantastic match with fish.

  • Pinot Grigio, Italy
    Perfectus

    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.

  • Riesling, Germany
    Domaine Weinberg

    Bright and fruity, with appealing sweetness balanced by acidity. Drink this by itself or with salty, spicy appetizers.

  • Chardonnay, France
    Croix D’Or

    This chardonnay is a pure drinking pleasure – bouquet smells of flowers and almonds. Drink with grilled fish.

Rosé

  • Rose, Austria
    Lustig Zweigelt

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

  • Vinho Verde Rose, Portugal
    Tiroliro

    Beautiful, intense and lively pink color. With a very fruity profile this wine offers pleasant notes of red fruits and blackberries. Very light and refreshing this wine is ideal to drink with appetizers.

Reds

  • Shiraz, Australia
    Three Sisters and a Brother

    Taste is round and full on the palate with flavors of plum and other dark fruits sitting comfortably alongside classic Shiraz flavors of chocolate and mocha.

  • Pinot Noir, France
    Croix D’Or

    Attractive deep purple pinot noir with black fruit, plum, and spicy black pepper notes on the nose and palate. Pairs well with meat.

  • Cabernet Sauvignon, Australia
    Zonte’s Footsteps

    A rich and likeable full-bodied wine. Black cherry, vanilla and green bell pepper notes are held up by a dusty, earthy spine and drying, tight tannins.

  • Bordeaux, France
    Chateau La Commanderie de Gombeau

    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.

Beer

  • Samuel Adams
    Boston Lager
  • Yuengling Lager
  • DC Brau
    The Brau Pils, The Public Ale, The Corruption IPA
  • Dogfish Head
    60 Minute IPA, 90 Minute IPA, Indian Brown, Flesh & Blood IPA
  • Sierra Nevada
    Pale Ale
  • Gluten Free Beers
    Angry Orchard Cider
  • Imports
    Heineken, Corona, Stella Artois, Guinness, Tusker, St. Georges Pale Lager, Habesha Golden Beer

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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