The day's experiments
Menu
A living menu of West African classics. Dishes rotate with the market and the mood, so call ahead for today's specials board.
Prices at the counter or by phone. Menu evolves daily.
Signature plates
The dishes the regulars order without opening the menu.
Thieboudienne
The Senegalese national plate: broken rice simmered in tomato, tender vegetables and your choice of fish or meat. Fish thieb every Friday.
Chicken yassa
Slow-braised chicken in a lemon and onion sauce, served over white rice.
Peanut simmer
A rich groundnut sauce over meat and rice, made with our house peanut butter.
Fig. 01 · Served in carved wood
Fig. 02 · Friday fish, wax print below
Street and sharing
Fried, grilled and made for the middle of the table.
Pastels
Crisp fried pastries with a spiced filling and dipping sauce.
Alloco
Golden fried plantain, sweet inside, caramelised at the edges.
Grill board and skewers
Marinated skewers and grilled cuts, dibi style, with onions and mustard heat.
Fig. 03 · The grill board
Fig. 04 · Dibi, for the middle of the table
Fresh drinks
House-squeezed and cold.
Fresh juices and lemonade
Pressed to order. Ask what is in the cold case today.
Fig. 05 · Pressed to order
L'Epicerie
Take the lab home.
House peanut butter
Made in-house and jarred under our own label. While stock lasts.
Fig. 06 · Under our own label
Fresh from the pass
Fig. 07 · Off the grill
Fig. 08 · Rice, two sauces
Fig. 09 · From the coast
Fig. 010 · On wax print
Prefer the sofa?
Find Le Labo Africain on Glovo for delivery across Marrakech.
Glovo · Marrakech
Ask about today's board
The specials change daily. One call and we will tell you what the lab is cooking.