Welcome to Quetu Cuisine by Chef Tobby in Doha Qatar, a venue that transcends cultures. We are not just a Restaurant but a premium African hospitality brand and the number one place to enjoy phenomenal Pan African cuisine, Afrobeats music and the African culture. Our Vision at Quetu Cuisine is “Africa inspiring the World”. This propels us to put the Quetu Cuisine brand on to the world stage, giving everyone the joy of experiencing a truly Pan-African adventure globally.
Quetu Cuisine focuses on bringing the African Experience to the world through sight, sound and taste. From music to the arts and crafts scene, the emergence of African culture is clear and present, and we are leading in that. Once we get people through the doors of Quetu Cuisine, the ambience gets them. It does not matter whether you are African or not, in Quetu CuisineA, there’s a sense of belonging that transcends cultures. Most people cannot describe it; we call it the ‘Spirit’ of Africa.
Quetu Cuisine by Chef Tobby Full Menu and Prices
Soups
- Supu ya Nyama – QR 10
- Supu ya Pweza – QR 15
Appetizers
- Bhajia (5PCS) – QR 5
- Mandazi – QR 3
- Samosa – QR 2
Main Courses
- Ugali – QR 10
- Mukimo – QR 25
- Pilau – QR 10
- Githeri – QR 20
- Chapatti – QR 2
- Fish – QR 25
- Omena – QR 15
- Beef Stew – QR 25
- Kuku Choma (1/2) – QR 20
- Matumbo – QR 15
- Beans/Maharage – QR 10
- Nyama Choma – QR 35
- Kuku Kienyeji – QR 30
- Mutton – QR 30
- Njahi – QR 20
- Greens/Kienyeji/Sukuma Wiki – QR 10
Desserts
- Pudding Maziwa Mala – QR 5
- Vitumbua – QR 5
For Reservations and Delivery at Quetu Cuisine
Call : 33267754
History of Quetu Cuisine Doha Qatar
Quetu Cuisine by Chef Tobby was founded by Tobias Okwa
What is African cuisine?
Traditionally, the various cuisines of Africa use a combination of plant and seed based, and do not usually have food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption mores.
The roots of African cuisine goes back thousands of years to the Bronze Age in Northeast Africa, when early civilisations began cultivating grains such as barley and wheat. Part of Africa was included in the Fertile Crescent, and agriculture was first developed by the Ancient Egyptians in this area. Animals such as donkeys and sheep were also domesticated, and agriculture spread to North, East and West Africa, although most tribes still lived a simple hunter-gather diet.
Many staples were introduced later when Africa was colonized by the Europeans. Foods that are now important parts of African cuisine such as maize and potatoes were not found here until the 19th century.
