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.
Continue reading “Six Fantastic East African Eateries to Dig Into in the twin cities”
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.”
Continue reading “Chef Marcus Samuelsson celebrates the variety of Black food”
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.
Continue reading “‘Coffee is everything’ for this immigrant duo running Louisville’s new Ethiopian cafe”
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.
Continue reading “Tiffaney and Avo Odewale | Husband-and-wife team set to open Jollof Rice Destination in Houston”
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”
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”
by Eve Batey | Eater
This was supposed to be a story about how the owner of San Francisco’s only Nigerian restaurant made a bold move to save her business, shuttering her dining room, pivoting to a takeout and delivery model, and moving her operation into a commissary kitchen. That’s not what this story is about anymore, however, because , a gigantic, six-building blaze destroyed it all.
Continue reading “Simileoluwa Adebajo | A Fire Destroyed San Francisco’s only Nigerian Restaurant but the owner Is Already Rebuilding It.”
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”
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”
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”