Tag: African food in America

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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Marcus Samuelsson | Ethiopian-born adoptee who came to America with $300 and became a world-famous chef

By Tom Huddleston Jr. | CNBC

Marcus Samuelsson is one of the most famous chefs in the world: an entrepreneur and culinary star with a long list of TV and book credits as well as ownership of a namesake global hospitality group that includes over a dozen restaurants headlined by three locations of his Red Rooster restaurant brand.

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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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‘Coffee is everything’ for this immigrant duo running Louisville’s new Ethiopian cafe

By Dahlia Ghabour | Louisville Courier Journal

In the middle of the summer, a new specialty coffee shop opened in Louisville with little fanfare. Cousins Tar Molla and Kidest Getachew aren’t really about recognition — except for the detailed and expert way they make their coffee. 

The pair, who immigrated from Ethiopia to the U.S. more than 10 years ago, opened Abol Cafe to share their love of coffee with Louisville. 

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Tiffaney and Avo Odewale | Husband-and-wife team set to open Jollof Rice Destination in Houston

by Kayla Stewart | Eater Houston

Jollof Rice King, a new destination for Nigerian cuisine, is just about ready to make its Houston debut. Located at 3833 Richmond Avenue, the exciting new addition to the city’s dining scene is set to open its doors on October 13, after multiple delays caused by the COVID-19 pandemic.

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

by Vinciane Ngomsi | Eater DC

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Nigerian fried rice taught me to love being like my mother

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.

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