West African food doesn't get much representation in Singapore. There are a handful of restaurants, but none really go deep into the cuisine that spans across 16 countries.
Bodian and Greta D. are hosts registered with Plate Culture, a Southeast Asian platform for travellers to get homecooked meals instead of restaurant food during their trip.
Their offerings are possibly some of the most interesting in Singapore, which is a host country on Plate Culture along with Malaysia, Thailand and Vietnam.
According to their booking page, they specialise in Senegalese food, which is usually served on a big plate from which everyone eats. For Plate Culture, the couple will serve an assortment of dishes as a crash course to the cuisine.
Guests will start with a hot shellfish soup, then proceed to various main dishes such as the poulet yassa (chicken), which is the national dish of Senegal, the thiebiap (beef), eferu efoie (dry grilled meat, in their case lamb) and sergegan (pork cooked in gravy). Dishes come with rice and everything is served together. "Senegal - Discover Tastes from West Africa" is available for lunch and dinner on Saturday and Sunday. Maximum capacity is six and each guest pays $41.
West African food doesn't get much representation in Singapore. There are a handful of restaurants, but none really go deep into the cuisine that spans across 16 countries.
Bodian and Greta D. are hosts registered with Plate Culture, a Southeast Asian platform for travellers to get homecooked meals instead of restaurant food during their trip.
Their offerings are possibly some of the most interesting in Singapore, which is a host country on Plate Culture along with Malaysia, Thailand and Vietnam.
According to their booking page, they specialise in Senegalese food, which is usually served on a big plate from which everyone eats. For Plate Culture, the couple will serve an assortment of dishes as a crash course to the cuisine.
Guests will start with a hot shellfish soup, then proceed to various main dishes such as the poulet yassa (chicken), which is the national dish of Senegal, the thiebiap (beef), eferu efoie (dry grilled meat, in their case lamb) and sergegan (pork cooked in gravy). Dishes come with rice and everything is served together. "Senegal - Discover Tastes from West Africa" is available for lunch and dinner on Saturday and Sunday. Maximum capacity is six and each guest pays $41.