Mama Africa Cape Town Menu

African ugali (pap) cut into chip-sized pieces, seasoned with mixed spices, deep-fried to golden perfection, and served with our secret sauce.

Lobster meat cooked with mushrooms, creamy peanut sauce and melted parmesan cheese.

Tender, lean meat brined and cold-smoked using fruit woods, drizzled with peanut satay sauce, topped with parmesan and mixed greens.

Raw, thinly sliced tender springbok, brined and topped with garden lettuce, grated pecorino, roasted tomato and chimichurri.

Traditional mopane worms boiled and grilled with mixed peppers and eggplant — rich in protein, iron and calcium.

Tenderised goat meat skewered with mixed peppers and onions, grilled to the chef's recommendation and served with African salsa.

A mix of chicken wingettes and drumettes grilled in our homemade BBQ sauce.

Breaded mushrooms, golden-fried and served with homemade garlic aioli.

The best imitation of meat, made from peanuts and orchid tubers. Fried and served with African salsa — highly recommended for vegans.

Lettuce, cherry tomatoes, feta, olives, red onion and cucumber with sweet mustard dressing.

A bowl of free-range chicken pieces cooked the traditional South African way. Best enjoyed with African ugali or savoury rice.

Most popular in Nigeria and Ghana — a combination of flavours from chicken, beef and shrimp. Recommended with mixed veg or salad.

Tender Moroccan stew with lamb, Ras El Hanout, honey, tamari, saffron, garlic, cumin, onion, almonds, apricots, chickpeas and couscous.

A dish rooted in the 1600s Cape, vibrant with Indonesian, Malaysian and East African spice. Pairs well with savoury rice.

A popular spicy West African soup with cow tripe, trotters, dried fish, ground butternut seeds, ground crayfish, bitter leaves and spinach.

Tenderised and cooked in a red wine tomato gravy. Best served with savoury rice or African ugali (pap).

Cooked the Pan-African way in a tomato gravy sauce. Highly recommended with savoury rice or kwanga.

Chicken, peanut and spinach stew. Best enjoyed with a side of kwanga or African ugali.

Back by popular demand. Traditional Cape Malay minced meat with curry spices and raisins, topped with an eggwash. Served with saka saka (Pondu) or garlic mash.

Our signature dish! Juicy tender crocodile tail brushed with homemade basting on a bed of palm oil sweet potato mash.

A unique and popular East African dish of green bananas in peanut stew. Best enjoyed with savoury rice or garlic mash.

Roasted carrots, butternut, sweet potato, baby potatoes and lentils in a lightly sweetened creamy coconut and tomato broth.

Eight finger foods: chakalaka and garlic mash, Cape Malay curry and savoury rice, Mama crocodile, beef stew, matoke, flame-grilled goat with kwanga, bilulu and spicy kikanda with African salsa. Includes 2 red and 2 white wines.

Chakalaka & rice, saka-saka (Pondu) & ugali, chikanda, pap chips and secret sauce, Atlantic grilled veg, matoke, vegan stew, Zimbabwe dovi & sweet kwanga.

Five game meats — ostrich, kudu, springbok, zebra and eland — flame-grilled with mixed peppers to medium, served with your choice of two sides.

800g whole lobster, 350g kingklip fillet, 200g grilled calamari, 10 butterfly tiger prawns, 10 half-shell mussels and 100g crab sticks, drizzled with spicy Maputo palm oil.

2 x 800g whole lobster, 700g kingklip fillet, 400g grilled calamari, 20 butterfly tiger prawns, 20 half-shell mussels and 200g crab sticks with four sides.

Half chicken marinated in a fiery red sauce of bird's eye chilli, lemon, vinegar, paprika, onion, garlic and ginger. Served with fried sweet potatoes.

12 medium tiger prawns, butterflied and grilled to perfection. Recommended with savoury rice and a mixed side salad.

A-grade beef sirloin grilled your way, served with grilled vegetables. We recommend adding hand-cut chips.

350g – 400g whole fish, delicately grilled and finished with a velvety lemon butter sauce. Pairs well with pondu and kwanga.

350g kingklip dusted in flour, grilled and served with roasted tomato, thyme and olive sauce. Best with garlic mash and mixed veg.

Dusted in flour, grilled in lemon butter and brushed with our secret Mama Africa spicy basting. Best enjoyed with saka-saka or kwanga.

Your choice of kudu, eland, zebra, springbok or ostrich, grilled to your satisfaction on a bed of julienne vegetables. Chef recommends medium rare.

Starch Side Vegetarian

Starch Side Vegetarian

Starch Side Vegan

Starch Side Vegan

Starch Side Vegan

Starch Side Vegan

Starch Side Vegan

Starch Side Vegan

Starch Side Vegan, Gluten Free

Veggies and greens Vegan

Veggies and greens Vegan

Veggies and greens Vegan

Veggies and greens Vegan

Veggies and greens Vegan

Veggies and greens Vegan

Baked banana and coconut dessert from Equatorial Guinea. Highly recommended with an extra scoop of our homemade ice cream.

A traditional South African sticky doughnut drenched in syrup and laced with cinnamon, lemon and ginger.

Chocolate fudgy brownies stuffed with a thick layer of peanut butter.

A delicious cheesecake made with creamy Amarula liqueur.

Handmade African ice cream showcasing original African flavours. Ask your waiter for available flavours.