Tag: African restaurants in America

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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New York Biltong Is a New South African Shop in NYC

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.

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

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.

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Simileoluwa Adebajo | A Fire Destroyed San Francisco’s only Nigerian Restaurant but the owner Is Already Rebuilding It.

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.

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Afra Grill: Somali spot worthy of All-American honors

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.

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

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.

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Serigne Mbaye | Chef Plans to Bring Senegalese Cooking to Louisiana

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?

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