African restaurants in USA
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Bennachin
This is about as foreign as flavors get in the French Quarter, although West African cuisine (specifically Cameroonian and Gambian) doesn’t pose too many challenges to the conservative palate. In some ways it’s more meat and potatoes than meat and potatoes; the main dish is a meat, often served in a stew form (spicy upon request) with some kind of starch used as a scooping accompaniment. Bennachin admirably makes full use of American ingredients to keep flavors stronger and more colorful than they tend to be in Africa; couscous in yogurt sauce and coconut rice are good examples. The heavy use of okra reminds you how much this cuisine has influenced Louisiana. All in all,…
reviewed
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Cookry
This friendly Sierra Leonean-owned place near Drake University offers some West African staples like cassava leaves and goat curry stew, plus some more familiar flavors.
reviewed
