Food Truck Series: Cazamance
Ubuntu: I am because we are. This is the sign that welcomes you to Cazamance, a West African inspired food truck in South Austin. The word “Ubuntu” literally translates into “human-ness,” which is the African philosophy of universal human connection. It’s this philosophy that inspires the unique and approachable food produced here.
Owned and operated by Chef Iba Thiam, who brings culinary experience from West Africa, France, New York, and, of Course, Austin, Cazamance operates by the ethos that delicious beverages and great-tasting food are the secret to making life better. I certainly can’t argue with that!
So let’s dive in to the 2nd installment of the Culinary Culture Austin food truck series and talk food…
Dakar Lamb Wrap
The fatty earthiness of the lamb is balanced well with a sweet acidic tomato relish to give the wrap a surprisingly light flavor. The melted brie adds a pungent, creaminess that, while unexpected, works well within this scheme. The creamy Sriracha sauce served on the side really took this dish to the next level. The lamb itself could, however, have benefited from additional seasoning and a pinch of salt. Overall quite nice.
I truly appreciate when a vegan dish offers bold flavors and heartiness, which are characteristically lacking in this category. That’s exactly what the vegan curry brought. Offered in either a wrap or on a bed of fresh spinach, as many of Chef Iba’s dishes are, the curry was well-rounded with good spiciness. It, like the lamb though, simply lacked that dash of salt to fully bring out all of those complex flavors.
I went off menu to get this dish, and luckily for me, the Chef had some leftover from a catering event from the night before. A nice medley of vegetables and white beans stewed in a peanut butter sauce made the mafe hearty and satisfying. I would have preferred a little more heat along with, yet again, a pinch of salt, but overall flavorful and filling.
This was by far my favorite item. Tangy and tender pulled chicken with smoky poblano peppers came together ceremoniously under a generous sprinkling of salty feta cheese. I could’ve easily eaten three helpings of this gem. I chose to have this served on a bed of spinach, which was crisp and wonderfully fresh.
What a treat the Piri Piri was. Aromas of cinnamon and clove emit from the juicy smoked pulled pork. Flavorful and well-seasoned with a slight heat from the serrano sauce and a great textural contrast between the crispy pieces of pork and the soft starchiness of the plantain. This is the type of dish that keeps you coming back for more.
Fresh Young coconut
Just consider this the cherry on top. A fresh, butcher cut coconut served with a straw. The fresh, sweet milk was the perfect palate cleanser for the complex seasonings. And, as an added touch of hospitality, April and Iba will happily split the coconut open for you after you finish the milk so you can eat the meat for dessert. Delightful!
Aside from the under-seasoning of a few of the dishes I found Cazamance innovative, well executed, and crave-worthy. I appreciate the essence of their food and love its healthful qualities. In a landscape of tacos and chicken wings, Cazamance offers a deliciously unique alternative.
4204 Manchaca Rd.
Austin, TX 78704
Located behind Radio Coffee and Beer.