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– The journal –

Our Blog

Recipes, restaurant news and the team's favourites.

POCO
African cuisineMay 12, 2026Post by O'KALAO Chef

Thiéboudienne, the king of the Senegalese table

Senegal's national dish, Thiéboudienne (or Tiep) is a fish-and-rice plate cooked with tomato, market vegetables and nététou. Discover the story of this emblematic dish served at O'KALAO and the secrets of our house version, slow-simmered for more than three hours with love.

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Signature recipesApril 28, 2026Post by O'KALAO Chef

Our Chicken Yassa: confit lemon and tender onions

Yassa is that burst of acidity and sweetness that makes everyone fall in love. Yellow lemon marinade, slow-braised red onions, mustard and mild chili: we tell you how our chef refined this recipe for years before adding it to the menu.

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POCO
African cuisineApril 15, 2026Post by O'KALAO Team

Mafé, peanut sauce and shared joy

Nothing evokes conviviality better than peanut paste slowly simmering with meat, sweet potatoes and cassava. Diving into the origins of Mafé, its variations across countries, and our O'KALAO version served with fragrant rice.

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POCO
Behind the scenesApril 1st, 2026Post by O'KALAO Team

Why we chose Tarbes to open O'KALAO

From Dakar to Tarbes, the story of a project born from one desire: to share the richness of West African cuisine with the Hautes-Pyrénées. Meet the team, look back at our first months, and the encounters that shaped our identity.

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TipsMarch 20, 2026Post by O'KALAO Team

5 dishes you have to try when discovering West African cuisine

Never tasted African cuisine before? Here's our shortlist to ease in: Attiéké, Garba, Akoumé, Yassa and of course Mafé. For each dish, the origin, key ingredients and our pairing tips.

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POCO
ServiceMarch 8, 2026Post by O'KALAO Team

Delivery in Tarbes: how it works at O'KALAO

Reduced fees, in-house riders, live tracking and dishes prepared to order. Here's everything you need to know about our delivery service in Tarbes and surroundings: zones covered, average times, payment and more.

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Recent Posts

  • Thiéboudienne, the king of the Senegalese table
  • Our Chicken Yassa: confit lemon and tender onions
  • Mafé, peanut sauce and shared joy
  • Why we chose Tarbes to open O'KALAO
  • 5 dishes you have to try when discovering West African cuisine

Recent Comments

  • Sophie L. on Thiéboudienne, the king of the Senegalese table
  • Karim B. on Our Chicken Yassa: confit lemon and tender onions
  • Marie on Why we chose Tarbes to open O'KALAO
  • Aminata on Mafé, peanut sauce and shared joy
  • Julien D. on Delivery in Tarbes: how it works at O'KALAO

Categories

  • African cuisine(2)
  • Signature recipes(1)
  • Behind the scenes(1)
  • Tips(1)
  • Service(1)
  • Events(0)
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22 Av. Bertrand Barere,
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