Category: African Food

Afra Grill | A place for Somali gourmet, with characteristics of Indian, Mediterranean, and Ethiopian food.

By G.A. Benton | Columbus Monthly

Few new eateries embodied the spirit of Columbus in 2020 like Afra Grill on the city’s North Side.  It’s a pandemic-practical operation that’s inexpensive, offers an easy online ordering system, a handy drive-thru window and a sparkling dining room with a starkly impactful design scheme. 

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West African fufu is the latest viral food on TikTok

By ARIT JOHN | Los Angeles Times

Joeneen Hull had never tried fufu, but for weeks the 31-year-old nail artist watched mukbangs of people dipping warm chunks of starchy dough into rich, spicy soups.

“One day, I was just like, ‘you know what? Today’s gonna be the day’,” she said. “I’m craving it so bad. I don’t even know what this food tastes like and I’m craving it.”

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My auntie’s jollof rice, and other things Covid-19 stole from me

by S. Fambul | The Counter

We West Africans take our regional dish—and communal celebration—seriously. When I remember the days when an unmasked face at the bank did not frighten me, I cannot help but to think of the ways I have called my family outside of their names in the act of love.

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New Jersey restaurants: Where to taste the foods of the African diaspora

When it comes to food, those who aren’t lucky enough to call New Jersey home think the Garden State is only good for a few things. Pizza, bagels, and that beloved salty breakfast meat are our calling cards (and we would add top-notch Italian and fresher-than-fresh seafood, too). But beyond the Parmigiana and pork roll is a world of cuisines some might not expect. Ethiopian, Ghanaian, Nigerian, Moroccan, Caribbean, Southern and soul food: These are the cuisines of the African diaspora.

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Yewande Komolafe’s 10 Essential Nigerian Recipes

“We don’t say a dish is spicy — we say it has pepper.” The recipe writer Yewande Komolafe, who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in New York, chooses the dishes that define the cuisine for her.

By Yewande Komolafe | New York Times

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Niyi Okuboyejo | A Designer’s Endlessly Adaptable Nigerian Stew

By Nick Marino | The New York Times

Nigerian cuisine revolves around starches, stews and soups served in celebratory portions. “We don’t sit down and have light bites of food,” says Niyi Okuboyejo, the Lagos-born fashion designer behind the New York-based men’s wear brand Post-Imperial.

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Mourad Lahlou’s roast chicken puts a Moroccan accent on a holiday bird for intimate Covid-era dinners

By Shoshi Parks | 7 x 7

In Marrakech, Morocco, Mourad Lahlou’s life revolved around family meals. Three times a day, without fail, grandparents and parents and children came together to eat and argue and eat some more.

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Six Fantastic East African Eateries to Dig Into in the twin cities

by Julie Zhou | Eater Twin Cities

In addition to the abundance of Ethiopian and Eritrean eateries along St. Paul’s University and Snelling, the Twin Cities are home to a wealth of restaurants reflecting cuisines from other communities within the East African diaspora: milky, fragrant cups of shaah from Somalia, seared beef suqaar, tender, puffed flats of Yemeni mulawah.

Here are six favorites across Minneapolis and St. Paul.

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Chef Marcus Samuelsson celebrates the variety of Black food

By MARK KENNEDY | AP

NEW YORK (AP) — If anyone asks chef Marcus Samuelsson what African food taste like, he has a ready answer: Have you ever had barbeque? Rice? Collard greens? Okra? Coffee?

“All of that food comes from Africa, has its roots in Africa,” says the Ethiopian Swedish writer and restaurateur. “Everyone has had African American dishes, whether they know it or not.”

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