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

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

MON – FRI: 4:00 PM – 7:00 PM

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

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

Host your next corporate event, birthday, graduation party or other gathering with us.

Washington City Paper 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.


  • 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
    Slow-cooked oxtail and beef in a savory, light, spicy tomato broth. Served with fufu.
  • Chicken Noodle Soup
  • Vegetarian Couscous Soup
    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
    Ebbeh is the Gambian version of Gumbo. A rich stew made with cassava, smoked catfish, crab, shrimp, habanero, and lime.
  • Kotu Vegetable Potato Salad
    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
  • 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
    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
    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
    Sauteed chicken, beef, fish, tofu, or paneer cheese with spices, vegetables, and basmati rice.
  • Benachin | Chep Bu Jain
    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
    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!


  • 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


By the glass


  • Seaside Cellars Rose Brut, Provence
    A sparkling French Rosé. Fresh and crisp. Excellent as an aperitif or with summer salads, grilled fish or chicken.
  • Miquel Pons Cava, Spain
    A classic dry Cava with delicate floral aromas and lively fruit flavors on the palate. This Cava works well at the table or on its own.


  • Silver MyN Cabernet Franc Rose, South Africa
    An inviting salmon pink wine with a fragrant nose. Reminiscent of fresh cranberries and raspberries with a hint of luscious mango. Crisp and bright.


  • Finca Fabian Chardonnay, Spain
    Clean bright with a greenish yellow tone. Exotic fruit scents with full fruit flavor and good acidity on the palate.
  • Lagaria Chardonnay, Italy
    Yellow with delicate aromas of pear, tropical fruits and spice. An elegant, fresh and persistent palate.
  • M.A.N. Sauvignon Blanc, South Africa
    A lively bouquet of tropical fruit, green apple, and green pepper. Bright fruit flavor complemented by crisp well-integrated acidity. Soft, rich and full with a rounded, creamy mouthfeel.
  • M.A.N. Chenin Blanc, South Africa
    A crisp, clean expressive wine with pure fruit flavor for everyday drinking. Light yellow/straw appearance. Grapefruit and bold citrus backed by refreshing acidity and minerals.
  • Santa Marina Pino Grigio, Italy
    A light, straw gold. Delicate bouquet, elegant. Delicious and refreshing with distinctive fruit upfront, beautifully balanced with a crisp, exceptionally clean finish.
  • Dr. Loosen Dr. L Reisling, Germany
    Natural acidity and fruit-forward deeply concentrated, mouthwatering wine. Lingers on the palate. Low 8.5 percent alcohol makes this the perfect wine for lunch.


  • Rickshaw Pinot Noir, California
    Kirsch and black cherry notes, cola and baking spices from the kiss of French oak it sees. A persistent core of sweet fruit extract balanced with bright acidity. The ultimate versatile red wine.
  • Finca Fabian Tempranilla, Spain (organic)
    Nice cherry color with a violet shade. Red berries and cherry bouquet. Fresh and harmonious with a long finish.
  • Alcesti Nero D’Avolo, Italy
    A bold, powerful wine with relatively high alcohol, moderate acidity, and an affinity for oak. Its flavors and aromas are of dark fruit (plum, blackberry, and black cherry), peppery spice and sweet cocoa.
  • Lion Hound Blend, South Africa
    Intense, juicy red blend of dark cherry, plum and licorice. Hint of wood spice and long savory finish. Blend of 6 varieties: shiraz, grenache, merlot, mourvedre, cabernet, viognier.
  • Quara Malbec, Argentina
    Full bodied, ruby red color, with notes of plums, pepper and spices. Balanced, harmonious, soft tannins and mature.
  • Lion Hound Cabernet Sauvignon, South Africa
    Upfront notes of mulberry and plum with a hint of leather and wood spice. A juicy mid-palate and long finish.
  • Ridgeback Cabernet Sauvignon, South Africa
    Classic upfront cassis, dark plum and a hint of mint evolves to notes of cigar box and dried herbs. Firm, ripe tannin, wood spice and mineral linger on the finish.


  • 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
  • Charm City Meadworks
    Basil Lemongrass, Wildflower, Elderberry, Assorted Seasonals
  • 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


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

Host your next corporate event, birthday, graduation party or other gathering with us.

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Have a Question? Contact Us.

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.


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.


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


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


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.


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


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.


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

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