While our roots are in East Africa, our restaurant’s soul is a blend of the entire continent. We are proud to offer a full menu of spicy and different West African food right alongside our Kenyan dishes. We are doing both cuisines, West and East African.
This part of our story feels like destiny. When we took over this location, the previous owner had been catering for the West African Community. In an incredible blessing, by God’s favor, the same cooks that cooked for her at the time were willing to stay with me.
This was a game-changer. Because of this wonderful and talented team, we were able to retain the West African cuisine and, crucially, retain the existing customers. We were so pleasantly surprised that people were so receptive. The same customers kept coming, and they embraced us as we added our own East African flavors to the mix.
Thanks to our talented cooks, we offer a menu rich in authentic West African flavors. We still maintain everything they made. We serve suya, which is a beef brisket that is a Nigerian dish. You can also find classics like egusi and fufu, and cassava leaf. Another favorite is our dibi, which is grilled lamb.
This blend is what makes our restaurant so special. We maintain everything the West African customers loved while adding the East African menu that Caroline had dreamed of. It’s the best of both worlds. This menu also draws a wonderfully diverse crowd. Everybody’s coming to try the African cuisine. They are very impressed with what we do.
Even though the recipes are from West Africa, the philosophy is the same. It’s about serving food for the soul. It’s about creating a welcoming space where you feel at home, as one customer said. We are a place for all Africans in America and anyone who wants to explore the continent’s incredible flavors. We are honored to offer both major regions of African cuisine under one roof, all thanks to a passionate mother-daughter duo and a talented, dedicated team.