The world of culinary arts is a vibrant tapestry woven with diverse flavors, traditions, and stories. Among the many threads that make up this tapestry, African cuisine stands out with its rich history, unique ingredients, and soul-satisfying dishes. Across the United States, several restaurants are dedicated to bringing the authentic tastes of Africa to local communities. This article explores the stories and offerings of some of these culinary gems.
A Taste of Somalia in Columbus: African Paradise
African Paradise is thought to be the first Somali restaurant in Columbus. The small diner at 2263 Morse Road is somewhat out of the way, sitting in a small storefront just south of a service road and tucked behind another African restaurant and a marketplace. But it's one of the neighborhood's many hidden gems.
The chicken kalankal is one of the restaurant's most popular selections, according to online reviews. Served with cooked onions and carrots, the strips of chicken are seasoned with savory spices in a plentiful portion. It's a colorful, tasty dish served with soup and the option of lightly spiced Somali rice.
Dahlak Paradise: A Family's Dream in West Philadelphia
For years, the Cedar Park neighborhood of West Philadelphia has been an eclectic and progressive area. Holistic cafes, independent bookstores, grocery co-ops, and international eateries have been a mainstay on the Baltimore Avenue strip. One space in particular is Dahlak Paradise, located at 4708 Baltimore Avenue. Dhalak, as the locals call it, is an Eri-Ethiopian Bar and Restaurant that serves traditional East African cuisine in an authentic Habesha setting.
Dahlak is named after an archipelago off the coast of Massawa, Eritrea in the Red Sea. “I’ve never been, but it’s supposedly a beautiful scene with all different types of fishes,” says Ephream Amare Seyoum, who runs the restaurant founded by his parents Neghisti Ghebrehiwot and Amare Solomon. Back in the times when people were fleeing for refuge during the war, his mother fantasized about being in a remote resort like Dahlak - that’s where she came up with the name.
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Dahlak has been a popular wine and dine spot for the residents around Baltimore Avenue since it opened its doors in 1987. The food is delicious - and in years prior, the basement was a live performance space, where drinks were always strong and affordable. The oldest child of Neghisti and Solomon, Ephream Amare currently manages the bar as well as books acts for the venue’s weekly shows.
During the average week at Dahlak, patrons can come through and experience hip-hop showcases, punk shows, lively dance parties, and QTPOC DJ nights. Being that Dahlak is located in the heart of such an eclectic and diverse neighborhood, it only makes sense that they cater to all different types of crowds.
“Like my father, I only wish to carry forward his wish of paradise in our home for all types of people of all shapes, sizes, and color,” says Solomon. Although Dahlak has specific events that loosely cater to specific audiences, nightly there is a diverse mix of people. Dahlak’s patrons can be as nontraditional as the space itself, which makes one feel as if they walked right out of East Africa.
“I believe we do that through our food, but most importantly through the community and I’m sure any regular patron of ours can attest to that,” says Solomon. “Dahlak has always been my second home. When I see the same faces making stops through our place from time to time, it reminds me of the Dahlak family I have here. Those are my roots.”
The vibe will still be eclectic. The food will still be delicious. “I really hope to further expand on the size of our place,” he says. “That was something my folks really dreamed of doing. If things turn out right for us, we just might have that to look forward to soon. Aside from that, we are underway with a new menu.
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Le Virunga: Pan-African Soul Food in Montréal
Congolese restaurateurs Maria-José de Frias and Zoya de Frias Lakhany of Le Virunga restaurant in Montréal are on a mission to change the way the world thinks of African food. Executive Chef Maria-José de Frias infuses Québecois favourites with flavours and techniques from West, Central, and East Africa to introduce those within and outside of the diaspora to the diversity of African food.
Born of a Congolese mother and Portuguese father, Maria-José de Frias grew up in Kinshasa, Democratic Republic of Congo (DRC) and travelled extensively through sub-Saharan Africa as a young woman. After operating several businesses in the DRC and Belgium and graduating from culinary school in Québec, she decided to pour her passion into building a restaurant that represented her African identity, not her Canadian training.
“It was important for me to create a place where I could go to eat the foods I wanted if I didn’t feel like cooking,” she says, referring to the techniques and flavours of sub-Saharan home cooking. “African cuisine is made of love. It’s about love for people, for the ingredients, and especially love for the people who are eating it.”
As it happens, the place to enjoy de Frias’ upscale rendition of soul food is an intimate restaurant that feels like anything but your family kitchen. It’s no wonder then, that the pair are so steadfast in creating a familial environment for all clientele.
Le Virunga’s focus on hospitality is key to the bistro’s success. “Because African food is generally lower visibility than Italian, French, or Greek cuisine, we really focus on keeping the guest experience authentic but accessible, right from the moment when our guests walk in,” explains Co-owner and Bar Manager, Zoya de Frias Lakhany. “Our concept was very new when we first introduced it four years ago (in 2016) and it still is, so our goal is to quickly make newcomers feel welcome.”
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With just 28 seats, moody lighting, and sensually-groovy playlist that reflects the best of French West African hip-hop and R&B, Le Virunga immediately feels like a place where you want to sit down, relax, and curl up with your boo before perusing a menu that offers Pan-Africanism on a plate. The one thing not on their continental food tour? Grilled food.
“There’s a very limited view of Africa and African food. It’s very much focused on poverty and lack, but that doesn’t mean that our culture and our cultural offerings are equally as poor,” the elder de Frias mentions. “We don’t only have grilled food to offer the world - our cuisine is extremely vast.”
Though it changes regularly, the restaurant’s menu generally includes a selection of braised meats and fish, succulent vegetables, deeply flavoured beans, and a variety of grains complemented by savoury stews that push your palate to new heights. From the menu to the interior design and house wine on tap, Le Virunga exudes African pride through shrewd attention to detail.
Daughter Zoya, who was also born in Kinshasa and is a mix of Congolese, Portuguese, and Indian heritage, is adamant about how central their establishment can be to widening the public’s understanding of the rich diversity within African cuisine and Black food culture in general.
“There’s this idea that there’s only one kind of African food or that we can only do a few recipes, but it’s beyond one thing,” she notes. “Pan-Africanism includes everyone and that’s a philosophy we truly believe in, so our menu will always reflect that.”
Their summertime picnic offering is a perfect example of how well the two understand the versatility of the continent’s regional flavours and techniques. Umami-rich, Congolese-style red beans are paired with Berbere-infused meatballs prepared the way they do it in L’Île de la Réunion, a small island just east of Madagascar. Kenyan plantain fries are topped with locally-sourced sheep’s cheese for a twist on Montréal poutine and served alongside Mozambique-inspired shepherd’s pie, prepared with savoury goat meat and green peas.
To finish, there’s a finely crafted Angolan coconut cream dessert, it’s nutty sweetness accented by tart jam made with Québec strawberries. It’s a gastronomic adventure that merges local culture with international savoir-faire.
Innovation as Strength
Both mother and daughter work hard to infuse sustainable practices into every part of their business and are proud of the relationships they’ve built with local farmers and manufacturers that reduce the restaurant’s carbon footprint.
“I believe big or small, our impact on the environment needs to be considered at all time, so our entire picnic is recyclable and compostable,” de Frias Lakhany shares. “If you think about it, in a way, we are very knowledgeable and respectful to our environment in Africa, so we wanted to keep that same energy alive at our place here.” The restaurant’s picnic offerings come in fully compostable packaging.
Since opening, Le Virunga has gained critical recognition and stellar reviews in Montréal’s fine dining scene. “Our food and culture are underrepresented everywhere except on the continent, so there’s a lot of work to do,” she continues, “but Montréal is the perfect place for our restaurant to grow because it’s multi-cultural, open-minded, and energetic.”
In 2017, the establishment was selected to cater the mayoral party celebrating the City of Montréal’s 375th anniversary and in 2019, they held a coveted seat on the official restaurant list for the Montréal en Lumiére winter festival. Each of these achievements push the restaurateurs to keep innovating and stay focused on their mission of bringing sub-Saharan African food to the forefront of the city’s food scene.
“Movements like BLACK FOODIE Picnic Day are extremely important because they invite everyone to join the party and get to know each other and our cuisine, a little better,” de Frias Lakhany says. “Our mission is to show guests that we may be different, but as people, we also have so many things in common.”
Memphis: A Hub for African and Caribbean Cuisine
These restaurants not only offer delicious food but also tell the story of how African culinary traditions traveled across the Atlantic, influencing and evolving flavors around the world.
The African-Caribbean Connection
During the transatlantic slave trade, enslaved Africans brought their culinary traditions to the Caribbean. These cooking methods, ingredients, and flavors merged with indigenous Caribbean, European, and later Asian influences, creating the vibrant Caribbean cuisine we know today. You'll notice similar ingredients like scotch bonnet peppers, plantains, rice preparations, and slow-cooking methods across both African and Caribbean cuisines.
African Cuisine Guide
New to African food? Here are some popular dishes and ingredients that reflect the diverse flavors of the continent:
- Jollof Rice: A beloved dish across countries like Nigeria, Ghana, and Senegal, Jollof Rice is a vibrant one-pot meal made with rice, tomatoes, onions, and a blend of spices. Each region adds its own twist, making every plate a unique experience. Origin: West Africa
- Egusi Soup: This rich, hearty soup is made from ground melon seeds and is often prepared with vegetables, meats, or fish. It's traditionally served with pounded yam or fufu for dipping. Origin: West Africa
- Injera: A spongy, sourdough flatbread made from teff flour, injera serves as both a plate and utensil. It's paired with a variety of stews like doro wat (spicy chicken stew) and Misir Wat (lentil stew). Origin: Ethiopia and Eritrea
- Suya: A popular street food, suya is grilled meat skewers seasoned with a bold peanut-spice mix. It's often served with onions and fresh tomatoes for a refreshing balance. Origin: Nigeria
- Tagine: Named after the clay pot it's cooked in, this slow-cooked stew often combines meat, vegetables, and dried fruits like apricots, spiced with cinnamon, saffron, and ginger for a sweet-savory flavor profile. Origin: North Africa
- Plantains: These starchy fruits are a staple in many African cuisines. They're prepared in various ways, from frying to boiling or roasting, and are served as a side dish or snack. Origin: Widely Used Across Africa
- Pepper Soup: This aromatic, spicy soup is made with a mix of indigenous spices and is typically prepared with goat meat, fish, or chicken. It’s a comforting dish enjoyed for its bold flavors and warmth. Origin: West Africa
- Fufu: A dough-like side dish made from boiled and pounded starchy foods such as yam, plantains, or cassava. Fufu is typically paired with soups or stews and eaten by hand. Origin: West and Central Africa
- Bunny Chow: This street food consists of a hollowed-out loaf of bread filled with flavorful curry, showcasing the blend of African and Indian culinary influences in South Africa. Origin: South Africa
African Restaurants in Memphis
Memphis offers a variety of African restaurants that cater to different tastes and preferences. Here are some notable establishments:
- Abyssinian Ethiopian Restaurant: Offers a true taste of Ethiopia with its rich, aromatic stews and injera. Try the Yesbeg Tibes.
- Andalusia Authentic Moroccan Cuisine: Experience authentic Moroccan tagines in a relaxing atmosphere. The Chicken Pastilla and vegetable tagine are must-tries.
- Bala's Bistro: A modern take on West African cuisine with a cafeteria-style setting. The Make Your Own Vegan Plate is a standout.
- Dianka Restaurant: Offers an authentic taste of Senegalese cuisine. Try the Jollof with Fried Fish.
- Horn of Africa Restaurant: The only African restaurant in Memphis that offers a breakfast menu. Their Fetira is highly recommended.
- Le Fuuta Restaurant: Brings the authentic tastes of Senegal to Memphis. Try their Didi Lamb.
- Malal African & American Food: A unique fusion of African and American cuisines. Their Yassa Chicken is a must-try.
- Mande Dibi: Welcomes diners with traditional African art and music, creating an authentic West African atmosphere. Try their Turkey Tail Suya.
- M and M Kitchen: Offers a variety of Afro-Caribbean dishes. Their egusi and fufu are highly recommended.
- Shegar Ethiopian Restaurant & Grocery: Offers authentic Ethiopian cuisine and groceries. Try the Fish Kitfo.
Caribbean Cuisine Guide
New to Caribbean food? Here are some popular dishes you'll find at our local restaurants:
- Jerk Seasoning: A spicy blend of Scotch bonnet peppers, allspice, thyme, and other spices, originating from the Maroons of Jamaica
- Curry Goat: A rich, spicy dish showing the influence of Indian immigrants in the Caribbean
- Oxtail: Slow-cooked until tender, this dish demonstrates the African influence of making tough cuts of meat delicious
- Plantains: Used in both African and Caribbean cuisines, these starchy fruits are often fried and served as a side dish
Caribbean Restaurants in Memphis
- Gully's Grill/ Gully's Jerk Hut: A Jamaican restaurant and food truck that specializes in bringing the vibrant flavors of the Caribbean to your plate. Try their Jerk Big Bak Meal Special.
- Memphis Jamaican Kitchen: Offers incredible Jamaican cuisine from both a mobile kitchen and a brick-and-mortar location. Their popular wet jerk chicken and braised oxtail are must-tries.
- Island Paradise Takeout: Home of Memphis Jerk, offers a wide variety of jerk dishes. Their famous Jerk Chicken and Shrimp Alfredo Pasta is loved by Memphians and visitors alike.
- Curry N Jerk: A restaurant that blends Jamaican and Panamanian cuisine. Their oxtail is a must-try dish.
- Little Jamaica: Offers the most authentic Jamaican dishes.
For the Home Chef
Looking to create your own African dishes at home? M&B African Food Market is your go-to source for authentic African ingredients. They carry essential items like Waakye Leaves, Maggi Tablets, Milo, and many more authentic African ingredients.
Stop by the market to explore their wide selection of ingredients and spices. The staff can help you find what you need to recreate your favorite African dishes at home.
| Restaurant | Cuisine | Must-Try Dish |
|---|---|---|
| Abyssinian Ethiopian Restaurant | Ethiopian | Yesbeg Tibes |
| Andalusia Authentic Moroccan Cuisine | Moroccan | Chicken Pastilla |
| Bala's Bistro | West African | Make Your Own Vegan Plate |
| Dianka Restaurant | Senegalese | Jollof with Fried Fish |
| Gully's Grill/ Gully's Jerk Hut | Jamaican | Jerk Big Bak Meal Special |
