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Teranga

Boston’s First Senegalese Restaurant

Teranga

Boston’s First Senegalese Restaurant

Teranga

Boston’s First Senegalese Restaurant

Teranga

Boston’s First Senegalese Restaurant

Teranga

Boston’s First Senegalese Restaurant

Teranga

Boston’s First Senegalese Restaurant

the vision

Teranga was created by chef Marie-Claude Mendy. Born in the West African country of Senegal, raised in Paris, and educated in London, Marie-Claude has made Boston her home.

Teranga is South Boston’s first Senagalese restaurant giving you, our valued guest, a chance to explore the many tastes of Senegal.

Note from the Owner

It is hard to grow up in a family of business owners and not have the spirit of entrepreneurship. In addition to their regular jobs both my parents had their own business.

Some of my earliest and favorite memories are of watching –sitting on the kitchen floor, peeling garlic, grinding spices in the mortar and pestle, or engaging in any chores she would be willing to entrust to me- my mother prepare some of the scrumptious meals she used to serve us. It was there that my passion for food was inspired. At the age of 11, I started exploring my culinary talent by making family dinners and meals on weekends.

The Senegalese cuisine is a melting pot of diverse cultures including French, Asian, Arabic, and African. The exposure to different cultures has allowed to harmoniously blend together all the varied tastes to create a unique cuisine. At Teranga restaurant, we attempt to revive the distinct qualities of Senegal’s cultural influences, adapting and incorporating local, regional, and international ingredients into authentic culinary creations.

Quality and freshness predominate. I take great care in selecting fresh ingredients and preparing meals with meticulous care and taste. My homemade salad dressings, marinades, pickles, and spicy pastes are evidence of my dedication to distinction. I embrace the challenge of preparing simple, innovative gourmet food.

With my enthusiasm, I bring to Téranga my spirit for originality, my commitment to quality and excellence, and my touch of classy gourmet style.

I wish you a pleasant and memorable experience with us at Teranga restaurant.

Djeuredieuf,

Marie-Claude

kitchen rules

only fresh ingredients

You can’t rush quality. You won’t find it in a can. Frozen isn’t fresh. Every dish on the menu at Teranga is created using the finest, freshest, natural ingredients only.

Why?

We have found the best foods with the most vibrant tastes all start the same way. They all start from using the freshest ingredients possible combined with skill and passion.

main

Thiébou Djeun (National Dish)

$19

Herb-stuffed white fish cooked in tomato stew with broken jasmine rice served with cassava, cabbage, carrots, cauliflower, eggplant, and pumpkin (owner’s favorite)

Mafé

$19

Lamb stew with carrots, sweet potatoes, white potatoes, and cabbage in a ground nut sauce and served with jasmine rice (#1 selling dish)

Dibi

$21

Grilled marinated lamb shoulder chops with a pickled-onion and mustard sauce served with sweet potato fries (favorite among meat-lovers)

dessert

Thiacry

$8

Thin pudding made with couscous, tropical fruits (optional) and raisins in a vanilla- cream sauce (Featured on WGBH/PBS)

Gâteau génoise

$8

Rum soaked sponge cake served with exotic fruits and infused berries topped with crème Chantilly (ideal for birthday celebration)

Molten Chocolate Cake

$10

Sea salt caramel and freshly black pepper chocolate lava cake (a must try; a hit among chocolate lovers)

Thiacry

$8

Thin pudding made with couscous, tropical fruits (optional) and raisins in a vanilla- cream sauce (Featured on WGBH/PBS)

Gâteau génoise

$8

Rum soaked sponge cake served with exotic fruits and infused berries topped with crème Chantilly (ideal for birthday celebration)

Molten Chocolate Cake

$10

Sea salt caramel and freshly black pepper chocolate lava cake (a must try; a hit among chocolate lovers)

dessert

people love our food

see what they say

Portion sizes were good – we split the two entrees and were full afterward. The apps and drinks sounded amazing though.

All in all, I’ll definitely be back here!

Nancy C.

THIS IS A GREAT RESTAURANT! It’s located in an old South End building with exposed brick walls. Staff is always friendly and engaging. The owner comes out of the kitchen to introduce herself and make sure you’re happy. The food is ALWAYS delicious.  Located just a block from the over-hyped restaurant called Toro. But Teranga has better food, no wait, and better service. If you want wonderful food and to be able to talk and laugh with friends, Teranga’s the place to go.

Sean G.

The food is amazing!! Incredibly fresh, savory and delicious. The service was on point and everyone was incredibly friendly. We will surely be returning.

Katie M.

Can’t say enough great things about this spot. My fiancé and live in the neighborhood and tried Teranga for the first time. Marie, the owner, greeted us with a big smile and walked through the menu. I recommend starting with the Mango Sangria, best in town by far. If you’re a first time patron, ask Marie for menu suggestions and favorites. The food is fresh, flavorful, and delicious!

Christopher S.

Teranga roughly means hospitality, and you feel that from this warm and welcoming West African restaurant. The lamb stew with rice is so delicious, this is just good home cooking with fresh ingredients. Also the nems appetizer– so good. Fried spring rolls and yummy dipping sauce. The interior of the restaurant is cozy, and service can be a little laid back, but friendly. Oh and get the plantains, too. So good.

Rebecca G.

you can find us

you can find us

1746 Washington St

Boston, MA 02118, USA

contact us

contact us

email us: info@terangaboston.com

give us a call:  (617) 266-0003