Tag: African restaurants in America

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

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

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

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

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

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.

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Mamma Kitchen offers a taste of Ethiopia, in Radford Virginia

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.

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Jonathan Adewumi, Popular Entrepreneur and African Restaurant Owner, Dies from COVID-19

By Ruschell Boone  | NY1

BROOKLYN, N.Y. – Jonathan Adewumi was the popular co-owner of the Amarachi restaurant in Downtown Brooklyn, but for many Nigerians he was much more than a restaurateur. The 57-year old was the person many called when they needed to make a business and personal connection. Now many are in mourning following his death from COVID-19.

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

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.

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MEET THE OWNER OF HOUSTON’S ONLY WEST AFRICAN POP-UP DINNER SERIES

Ope Amosu shares the beauty and love of West African culture through the food he grew up eating. He created ChòpnBlọk, a contemporary West African-inspired, fast, casual pop-up dinner concept serving as a cultural crossroads between West African culinary traditions and local communities in Houston, Texas

by Dana Givens

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