À l'africaine is French for "African style" and refers to various garnishes. These include mushrooms, aubergines (US: eggplants), tomatoes and olive-shaped potato pieces known as olivettes, herbs and spices, including cloves, cumin and coriander (US: cilantro). The sauce is a rich demi-glace flavoured with tomato. It is usually served with roast mutton. Alternatively it may be olivette cucumbers and aubergines, boletus mushrooms and quartered tomatoes with château potatoes, for meats or sliced fried bananas and sauce diable for fried fish.