Teranga

Teranga Restaurant Review:

In Boston’s South End is cozy Senegalese restaurant Teranga. Start with nems, the Vietnamese-inspired spring rolls, and accara, fried balls of seasoned black-eyed pea batter. The “salade ordinaire” is a blend of mixed greens, potatoes, beets and boiled eggs in a coconut-lime dressing. We also recommend Senegal’s national dish, thiebou djeun, flaky white fish slow-cooked with herbs and root vegetables in a rich tomato stew and broken jasmine rice. Yassa guinaar is marinated grilled chicken prepared in a lemon and caramelized onion sauce. The street food dibi is marinated lamb chops in a pickled onion and mustard sauce. For dessert, there’s fried millet-based beignets dougoup, with orange flower water, coconut flakes, crème anglaise and fresh kiwi, or the owner’s special French crêpes with fruit and caramel sauce. Along with wine by the glass and beer, Teranga offers cocktails such as Mango Sangria. Nonalcoholic drinks are made from fresh-pressed fruit.