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Congolese Chef Jackie Picard serves up the classic Central African mélange of venison, coconut, peanuts, plantains and palm oil. All her food offers an aromatic richness of taste and texture that is so sensual that it seems almost impolite to eat it in public. She is the caterer of choice for all the African embassies in Pretoria. Be careful when you order her pili-pili sauce which makes its Southern African cousin peri peri seem tragically tame.