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Megan Johnson

Joined 4 years ago

Teranga means "hospitality" in Senegalese. MMMMM…I can now say that I have experienced the wonder that as Senagalese food. If you haven’t been, hop on over to Washington Street immediately. We had some great South African wine, not to mention juices made from hibiscus and ginger root. I snapped a few quick shots of some of the food, including the national dish of Senegal, Thiebou Djeun, which is herb-stuffed white fished cooked in tomato stew with broken jasmine rice and cassava, cauliflower, pumpkin, eggplants and carrots. It tasted like rainbows and unicorns in my mouth, which means you should probably go eat it too.

Teranga means “hospitality” in Senagalese, but it also refers to the love that you carry with you no matter where you go. If you have “Teranga” you will always be cared for.

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adwoag

Joined 4 years ago

Cozy and promising!. Teranga is a gorgeous, inviting and warm South End spot. I loved the decor, the drinks (both alcoholic and non-alcoholic; everything was delicious in a riot of unexpected flavor combinations), and the music. Our waitress, though, seemed to be alternately helpful and hurried, and we had a bit of a hard time deciphering what was what due to a great similarity between several of the appetizers.

My parents are from Ghana, so West African cuisine is not foreign to me. But as there were three pan-fried cakes and pastries that all looked alike when they were delivered (two that contained fish and one that did not - a problem for our diner allergic to seafood, who avoided all three), there was more than a little perplexed comparison and passing around for taste tests.

Though confusing at times, the atmosphere and aesthetic of Teranga - not to mention the entrees, which were challenging but occasionally superb - made it an easy and engaging place to while away an evening with friends.

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Linda Clark

Joined 4 years ago

Senegalese restaurant enriches a diverse foodie neighborhood. South End Senegalese restaurant Teranga may have glints of familiarity in its bright Afro pop and jazz and the Vietnamese spring roll-esque nems, a ubiquitous Senegalese snack. But to the uninitiated, the restaurant will take you to unexplored realms; start with the décor, which includes painted gourds, stripy lacquered zebrawood and brick accents. Try acara, a spiced black eye pea fritter, or fataya, a salmon cake; both are accompanied by a hot pepper remoulade. Or dig in to the satisfying Senegalese national dish thiebou djeun, a stew of white fish stuffed with herbs, paired with sweet potato, cabbage and “broken” jasmine rice.