Category: African Food

African Food

New York Biltong Is a New South African Shop in NYC
Advertisements

By Kayla Stewart | GrubStreet

When Brittney Brothers first tried the South African staple known as biltong, she was surprised by the way it didn’t taste. It looks salty, tough, and chewy, like jerky and other cured meats. But biltong was more delicate. “The seasonings compliment the natural flavor of the beef,” she says. “And it was very tender, unlike anything I’ve tasted before.” For her, it became a point of fascination. And now, it’s a career.

Continue reading “New York Biltong Is a New South African Shop in NYC” →
African Food

Abena Oteng-Appiah | Some of the tastiest chicken you eat in Hampton Roads will be at Ghanaian restaurant Yendidi
Advertisements

By MATTHEW KORFHAGETHE | VIRGINIAN-PILOT

You’d be forgiven if you didn’t notice Yendidi from the outside. The restaurant in Norfolk’s Norview Heights neighborhood is backed off of a flyby stretch of Chesapeake Boulevard, nestled into a mini-mall next to a church and a hair salon. Its parking lot amounts to a ribbon of rough pavement against the roadside.

Continue reading “Abena Oteng-Appiah | Some of the tastiest chicken you eat in Hampton Roads will be at Ghanaian restaurant Yendidi” →
African Food

West African Standby Appioo Reopens for Indoor Dining With Two New Dishes
Advertisements

by Vinciane Ngomsi | Eater DC

The Ghanaian restaurant in Shaw has added a seafood okra stew and a minced lamb goat with yuca fries

Continue reading “West African Standby Appioo Reopens for Indoor Dining With Two New Dishes” →
African Food

Nigerian fried rice taught me to love being like my mother
Advertisements

By Kitchen Butterfly | Food 52

I am my mother. In every line I speak, no, every word. Every sway of the hips. Every pot of fried rice hurriedly spooned into red Freezinhot coolers with flower motifs, full of blackened pieces of beef — not burnt, just colored by hot oil — and chicken, fried in groundnut oil so the fragrance of freshly roasted peanuts lingers sweet.

Continue reading “Nigerian fried rice taught me to love being like my mother” →
African Food

Fudena: West African Food, But Make It Fast-Casual
Advertisements

With Fudena, Ruth Nakaar is betting that Ghanaian jollof rice and Caribbean curried goat can, one day, be as ubiquitous as kale caesar salads and conveyor belt pizza, if given the chance.

by ALEX TEWFIK |PhillyMag

Continue reading “Fudena: West African Food, But Make It Fast-Casual” →
African Food

6 Amazing Ethiopian Restaurants in New York City That You Will Love
Advertisements

 by Merrill Lee Girardeau | City Guide

If you’ve ever found yourself scooping everything with bread during a meal, Ethiopian food is for you. This African cuisine also suits those with a taste for unique, affordable eats that are packed with flavor.

Continue reading “6 Amazing Ethiopian Restaurants in New York City That You Will Love” →
African Food

A taste of Ethiopian cuisine at Abyssinia in Santa Rosa
Advertisements

By CAREY SWEET | THE PRESS DEMOCRAT

Traditional Ethiopian dining involves an interesting setup: you park yourself on a low-to-the-ground barchuma stool at a multicolored mesob wicker table. The mesob has a domed cover that looks like a mini woven Taj Mahal, and when you remove it, a centerpiece tray awaits with a dramatic array of dishes arranged around African injera flat bread.

Continue reading “A taste of Ethiopian cuisine at Abyssinia in Santa Rosa” →
African Food

Jollof Wars | What’s the Difference Between Ghana and Nigeria’s Recipes
Advertisements

The rivalry between Nigerian and Ghanaian styles of jollof is a (mostly lighthearted) debate among the West African diaspora

by Jiji Majiri Ugboma  Photography by Clay Williams | Eater

Continue reading “Jollof Wars | What’s the Difference Between Ghana and Nigeria’s Recipes” →
African Food

Detroit’s Newest Food Truck Serves ‘Authentic Nigerian Cuisine’ On Livernois
Advertisements

by Alan Stamm | Deadline Detriot

An immigrant entrepreneur who launched a northwest Detroit food truck called Fork in Nigeria two months ago has a heads-up for adventurous diners: Some “restaurants we have around here wrongly brand themselves as African,” Prej Iroegbu says at his website.

Continue reading “Detroit’s Newest Food Truck Serves ‘Authentic Nigerian Cuisine’ On Livernois” →
African Food

Afra Grill: Somali spot worthy of All-American honors
Advertisements

By G.A. Benton | The Columbus Dispatch

In my experience, people who immigrate to this country often exhibit a deep faith in the lofty ideals on which America was founded.

This explains the striking decorations inside Afra Grill, a modern, highly accommodating and pristinely sparkling Northland-area restaurant that Abcos Ahmed, an emigre from Somalia, opened in June.

Continue reading “Afra Grill: Somali spot worthy of All-American honors” →
African Food

Ola Bello |African queen offers a royal feast at Flavors Nigerian
Advertisements

by Faiyaz Kara  | Orlando Weekly

There’s a scene in No Passport Required where chef Marcus Samuelsson and Patricia Nyan, chef-owner of Suya Hut in Houston, talk about the importance of suya. The spice rub, originating from predominantly Muslim northern Nigeria, is made from peanuts and chili peppers and used to marinate grilled beef and chicken in Nigerian cookery.

Continue reading “Ola Bello |African queen offers a royal feast at Flavors Nigerian” →
African Food

Serigne Mbaye | Chef Plans to Bring Senegalese Cooking to Louisiana
Advertisements

BY TODD A. PRICE | The USA Today Network

Senegal’s flavors and one-pot cooking gave us gumbo, jambalaya and Hoppin’ John, but why aren’t we savoring the originals, says Serigne Mbaye, a young chef born in Harlem but raised in Senegal. Why isn’t Senegalese food as revered as the cooking of France and Italy?

Continue reading “Serigne Mbaye | Chef Plans to Bring Senegalese Cooking to Louisiana” →
African Food

Ethiopian Tradition for the Vegan-Curious, at Ras Plant Based
Advertisements

At Romeo and Milka Regalli’s Crown Heights restaurant, vegan proteins stand in for meats, and tangy, fermented injera soaks up sauces spiked with traditional berbere spice or puckery lime.

By Hannah Goldfield | The New Yorker

Continue reading “Ethiopian Tradition for the Vegan-Curious, at Ras Plant Based” →
African Food

Where to Find the Best Ethiopian Food around Boston Right Now
Advertisements

by JACQUELINE CAIN | The Boston Magazine

According to Lettensa Afeworki, owner of Asmara Restaurant in Cambridge, Ethiopian cuisine is a kind of “friendship food.” Who could disagree? There’s something special about sitting around a communal basket to share colorful stews—more nuanced in their savory-spiciness than strictly fiery—that are long-simmered with aromatics and spices, like the signature blend, berbere. And of course, no meal is complete without injera, the fermented flatbread used to scoop up each morsel of flavor. Still, from tender-braised lamb to crisp-fried sambusas and plenty of vegetarian fare, Ethiopian cooking offers plenty of hearty, flavorful options for solo takeout (and leftovers), too. From Roxbury to Malden, here is where to order the best Ethiopian food right now.

Continue reading “Where to Find the Best Ethiopian Food around Boston Right Now” →
African Food

Kenyan-Indian student in Cornell University writes about “Diaspora Cooking”
Advertisements

By Benjamin Velani | The Cornell Daily Sun

With all the disheartening news, events that give you horrific flashbacks and the nagging feeling that little progress has been made, it’s very comforting to have a nice, hot meal. This Kenyan chicken curry is the product of Indian diaspora into east Africa.

Continue reading “Kenyan-Indian student in Cornell University writes about “Diaspora Cooking”” →
African Food

How an Ethiopian-owned restaurant responded after being burned down during protests
Advertisements

Bolé Ethiopian Cuisine in St. Paul was destroyed during the protests.

Rekik Abaineh and her husband Solomon Hailie, owners of Bolé Ethiopian Cuisine in St. Paul, Minnesota, told ABC News it was “overwhelming” to see their restaurant reduced to rubble after the first night of George Floyd protests in Minnesota’s Twin Cities

By Kelly McCarthy | abcnews

Continue reading “How an Ethiopian-owned restaurant responded after being burned down during protests” →
African Food

Josephine Oteng-Appiah | Ghanaian-born chef is set to introduce Spicy fried chicken, Ghana-style, to Norfolk, Virginia
Advertisements

By MATTHEW KORFHAGE | THE VIRGINIAN-PILOT 

Soon, Norfolk will be home to a kind of restaurant rare in America — a casual and friendly lunch counter devoted to the West African flavors of Ghana. At Yendidi restaurant in Norview Heights, Ghanaian-born chef Josephine Oteng-Appiah plans to serve the tomato-rich jollof rice stews, spiced beef and plantains, and vibrant grilled fish she grew up with — along with a whole new world of flavors she’s learned since moving to America.

Continue reading “Josephine Oteng-Appiah | Ghanaian-born chef is set to introduce Spicy fried chicken, Ghana-style, to Norfolk, Virginia” →
African Food

Mamma Kitchen offers a taste of Ethiopia, in Radford Virginia
Advertisements

By Christi Wayne And Charlie Whitescarver | Roanoke Times

“We have never been to Ethiopia,” said just about everyone in Radford. But now you can have a little taste from this eastern African country courtesy of Mamma Kitchen.

Continue reading “Mamma Kitchen offers a taste of Ethiopia, in Radford Virginia” →
African Food

With a single restaurant, she made Ethiopian food an American fascination. So why did fame elude “Mamma Desta”?
Advertisements

In the 1970s, amid changing tastes and a growing population from Ethiopia and Eritrea, chef Desta Bairu’s DC restaurant won national attention. The woman in the kitchen, not so much.

By Mayukh Sen | VOX

Desta Bairu, a native of the Eritrean city of Asmara, had spent her 17 years in America trying to make injera. At first, nothing seemed to work.

Continue reading “With a single restaurant, she made Ethiopian food an American fascination. So why did fame elude “Mamma Desta”?” →
African Food

Third-Culture Cooking: Making Efo Riro With Kemi Seriki
Advertisements

By Joe Sevier|Epicurious

I came to the Bronx to learn how to make efo riro, a stew of leafy greens cooked in a savory tomato-pepper sauce, native to the Yoruba people of southwestern Nigeria. I left with a recipe only Kemi Seriki could have written.

Seriki moved to the States from Lagos, Nigeria, in 1982, to attend college and earn her master’s degree. She intended to move back to Nigeria after school, but she stayed in New York, where she now works as a youth counselor in the New York City court system.

Continue reading “Third-Culture Cooking: Making Efo Riro With Kemi Seriki” →