My plan of attack at Boma was to only take very small portions of each thing, and to go back for just a bit more of the things I really liked.
The Ginger Carrot soup was so good, that not only did I go back for a large second helping, but I actually looked up the recipe, and have made it 2x! It's not hard, and has Wow! appeal for lunch or dinner company!
Here's a disboards link w/ recipes/index:
http://www.disboards.com/showthread.php?t=1777635
And I copied this portion from it, that shows Soups/Stews at Boma:
Boma: African Red Bean Stew page 143
Boma: Butternut Squash Soup page 22
Boma: Butternut Squash Soup 2009 Version page 175
Boma: Butternut Squash Soup Fall Version page 136
Boma: Chicken Corn Chowder/Porridge page 147 & 158
Boma: Chicken Pepperpot Soup page 26
Boma: Coconut Curried Chicken Stew page 38
Boma: Coconut Curry Cauliflower Soup with Shrimp Dumplings page 100
Boma: Ginger Carrot Soup page 80
Boma: Moroccan (Curried) Seafood Stew page 130
Boma: Mulligatawny Soup page 7
Boma: Palaver Stew page 10
Boma: Plantain & Corn Stew page 109
Boma: Seafood Couscous Stew page 24
Boma: Thuthuntshwane Soup (Vegan Mushroom Soup) page 39
Re: the Ginger Carrot Soup: Truly delicious! It's rich, it's a cream soup, but oh so good! (serve in small portions)
The first time, I stuck to the recipe, added more ginger to taste, and it was awesome....
2nd time I swapped Whole Wheat Flour for White Flour in the roux (because I was out of white, it was pouring out, and I didn't want to go to the store nor to the neighbour's)--big mistake! tasted blech!