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Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119567":{"type":"posts","id":"bayareabites_119567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119567","score":null,"sort":[1507752639000]},"guestAuthors":[],"slug":"bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area","title":"Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area","publishDate":1507752639,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>What’s a bunny chow? How about kitfo and fufu? Those are just three of the signatures for a trio of different cuisines from the giant continent of Africa. And, for a continent of its vast size and staggering number of unique cultures, it’s surprising how small of an impact its cuisines have had on the Bay Area. Outside of Moroccan restaurants and Ethiopian ones, the Bay Area is limited to a handful of restaurants representing countries from South Africa to Tunisia to Nigeria.\u003c/p>\n\u003cp>That’s too bad for curious local diners. But, there are exciting opportunities to learn about several cuisines with a little bit of research. As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\u003c/p>\n\u003ch2>Amawele’s South African Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/amaweles-2-dishes.jpg\" alt=\"Peri peri chicken and Cape Malay quinoa with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peri peri chicken and Cape Malay quinoa with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0697-new.jpg\" alt=\"Amawele's South African Kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no \u003ca href=\"https://ww2.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">Chenin Blanc or Pinotage\u003c/a> at the city’s lone South African food kiosk. You’ll have to head to a wine store for the country’s wines, which are far better known in the U.S. than South African cuisine.\u003c/p>\n\u003cp>Thanks to amaweles (a Zulu word for twins), Pam and Wendy Michaelson, San Francisco has one spot for learning about this diverse country that is somewhat similar to California climate-wise but almost exactly half a world away from here.\u003c/p>\n\u003cp>The identical twin sisters grew up in Durban, South Africa’s third-largest major city (think Chicago with Los Angeles’ location). It’s a fun, easy-going beach vibe that’s also a giant city on the Indian Ocean. It’s also quite notable for its dining scene, reflecting the diversity of its country. South Africa’s indigenous population and immigrants from centuries of being a colony for European empires have led to a decidedly eclectic cuisine. On the plate, influences come from England, the Netherlands, Malaysia, India, Portugal and the local African history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam and Wendy initially lived in the country’s capital and largest city, Johannesburg, and tried to make it as professional singers, while working in the mundane world of finance. One career didn’t quite pan out and the other wasn’t fulfilling. So, they decided to explore traveling around the U.S. as childcare providers. The mutual love of cooking led them to their current restaurant home, \u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a>, in San Francisco, curiously located in the FiDi’s Rincon Center (best known as the home of \u003ca href=\"http://yanksing.com/\">Yank Sing\u003c/a>). Fast-casual tends to be more of a niche for burritos, sandwiches, salads and the like — not complex curries and obscure names like bunny chow.\u003c/p>\n\u003cfigure id=\"attachment_121320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0730-new.jpg\" alt=\"Bunny Chow\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunny Chow \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re after the Instagram likes, South Africa’s fast food favorite, bunny chow, is obligatory. It’s not colorful but it’s pretty profound visually. There are no rabbits involved — rather a deeply nuanced and carefully spiced curry full of tender beef hunks in a hollowed out bread bowl. SF diners, I know what you’re thinking but this bread is more like a thick, fluffy white loaf than hearty sourdough à la Fisherman’s Wharf clam chowder in sourdough bowls. Except here, the curry doesn’t just stay in the bread bowl. It overflows filling the whole container. Talk about a dish not meant for take-out but has to be served to-go. Eat with caution.\u003c/p>\n\u003cp>Also on the fast food-drunk food side of South African cuisine and a popular item at Amawele’s is frikadella, a Dutch-style meatball that usually is served on soggy fries but here the two are served together as a wrap (hello, fast-casual!). It’s the South African version of Primanti Brothers, the everything-in-one sandwich behemoth from Pittsburgh (try it in SF at Giordano’s Bros. in the Mission).\u003c/p>\n\u003cp>Along with the bunny chow, peri peri chicken is a must at Amawele’s, where the sauce made in-house (also sold by the bottle) boasts a sharp, bright chile kick that burns but doesn’t hurt when slathered on chicken and served paleo-style on vegetables. It’s too bad the chicken breast is dry but just focus on the sauce.\u003c/p>\n\u003cp>Also on trend, like the paleo section of the menu, quinoa can replace the Cape Malay spiced rice dish with proteins of your choice on top. It works particularly well with sweet potatoes and a host of non-seasonal vegetables (carrots, broccoli) that taste fine but are an uninspiring diet-friendly ensemble. Paleo or quinoa bowl, both are very fitting for a weekday lunch that will power you into the afternoon, not weigh you down at the 3 PM meeting. But, honestly, if you’re exploring South African cuisine, get the bunny chow. Leave the paleo stuff for later.\u003c/p>\n\u003cfigure id=\"attachment_121334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0714-new.jpg\" alt=\"Amawele's South African Kitchen menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re through your giant meal (the bunny chow can easily serve two), linger with the housemade rooibos tea on a seating cushion by Rincon Center’s fountain and think how peaceful this is compared to the mad rush for dim sum a few steps away at Yank Sing. Eating bunny chow gazing at the upside-down fountain is one of those quirky “this can only happen here” moments that can liven up any routine weekday lunch hour.\u003c/p>\n\u003cfigure id=\"attachment_121335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0706-new.jpg\" alt=\"Rincon Center’s fountain is a scenic spot to enjoy to-go lunch.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rincon Center’s fountain is a scenic spot to enjoy to-go lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cstrong>Amawele’s South African Kitchen\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://www.google.com/maps/place/Amawele's+South+African+Kitchen/@37.7924983,-122.3931387,15z/data=!4m2!3m1!1s0x0:0x4d36863a53860af0?sa=X&ved=0ahUKEwiM8aHnjoLVAhVXzWMKHT_QAdMQ_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (415) 536-5900\u003cbr>\nHours: Mon-Fri, 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amaweles/\">Amawele's South African Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/afterpartychefs?lang=en\">@afterpartychefs\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/tags/afterpartychefs/\">#afterpartychefs\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/amaweles-south-african-kitchen-san-francisco-2\">Amawele’s South African Kitchen\u003c/a>\u003c/p>\n\u003ch2>Safari Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121371\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_9662-new.jpg\" alt=\"Somali food trailer that houses Safari kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Somali food trailer that houses Safari kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no seating, no park nearby to picnic at and congested parking in the narrow parking lot where the months-old Somali food trailer, \u003ca href=\"http://www.safarikitchensj.com\">Safari Kitchen\u003c/a>, resides in. It’s decidedly no-frills and feels like Austin, Texas both with the fact that it’s a niche cuisine food trailer and the roaring summer heat on one visit. Continuing the no-frills agenda, the menu doesn’t provide much choice either. You’ll have a bed of rice topped with beef, chicken, beef and chicken, or vegetables. So, you better like rice.\u003c/p>\n\u003cfigure id=\"attachment_121341\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg\" alt=\"Beef and Chicken combo rice plate at Safari Kitchen in San Jose.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef and Chicken combo rice plate at Safari Kitchen in San Jose. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those familiar with \u003ca href=\"http://thehalalguys.com/\">The Halal Guys\u003c/a> will notice this Somali staple isn’t dissimilar (there is even mild white sauce and a hot red sauce to squeeze on) but miles superior in everything from the recent New York transplant addition to SF — from the quality of meat to the heavy hand in seasoning to the slickness of the rice. A host of spices (“all starting with “C” as the cook in the Safari Kitchen trailer joked) including coriander, cumin, cinnamon and cardamom penetrate every cube of chicken and beef, along with the base of buttery, perky basmati rice. Imagine the flavor profile of barbecue with a supporting element of tandoori. Combined it’s smoky, sweet, salty and has a hint of umami that keeps bite after bite of meat and rice seem far more enticing than it sounds like. Sure, it’s enough food for two hungry eaters but who can complain about leftovers?\u003c/p>\n\u003cp>You’ll round out the meal with \u003cem>samusas\u003c/em>, which are exactly like the better-known \u003cem>samosas\u003c/em> in several other cultures around Africa, the Middle East and Asia. The flaky phyllo triangles filled with beautifully spiced, juicy ground beef. Also try the sweet version with cherry preserves that might be less traditional but will compete with any fruit preserve hand pie you’ve encountered before. The fry is perfect in both versions with not a speck of grease anywhere. It’s easy to fill up on these alone. Don’t do it.\u003c/p>\n\u003cfigure id=\"attachment_121342\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg\" alt=\"Beef Sambusa at Safari Kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef Sambusa at Safari Kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At just a few months old, Safari Kitchen is still in its youthful stage and awaiting its first academic year with the nearby college students (it's right between Downtown and San Jose State). Co-owners Amin Munye and Guled Yousef met as undergraduate students at Arizona State University and both ended up in the Bay Area afterwards — Guled in tech and Amin as a barber at The Barbers Inc. The two decided to give entrepreneurship a try but originally had no idea what type of business to do. Munye is originally from Somalia and moved to the US when he was 14. His older sister worked for the US embassy in Somalia and was given the option to move to the US for health reasons. A few years later, Amin and his family were able to join her in the US where they settled in the South Bay. After all sorts of business plan brainstorms, the two budding entrepreneurs thought, “Why not do a food truck with a few dishes from Somalia served?” The Safari Kitchen then was born and the hope is to eventually have a more substantial menu and sit-down experience at a brick and mortar restaurant. \u003c/p>\n\u003cp>This is definitely not your average food trailer (or truck or stand or vendor or what not). The logo of a zebra made of cooking utensils is even pretty startling, just like the tenderness of the meat and deft hand with a cupboard of spices. Thinking about the rice plates, we’re ready for our next Somali lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.safarikitchensj.com\">\u003cstrong>Safari Kitchen\u003c/strong>\u003c/a>\u003cbr>\n17 S 8\u003csup>th\u003c/sup> St.\u003cbr>\nSan Jose, CA 95112 [\u003ca href=\"https://www.google.com/maps/place/Safari+Kitchen/@37.3393401,-121.883042,15z/data=!4m5!3m4!1s0x0:0xdd01d0010cc2b31d!8m2!3d37.3393401!4d-121.883042\">Map\u003c/a>]\u003cbr>\nPh: (408) 367-9416\u003cbr>\nHours: Tue-Sat, 11am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100013627202314\">Safari Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/safarikitchensj/\">@safarikitchensj\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/safari-kitchen-san-jose-5\">Safari Kitchen\u003c/a>\u003c/p>\n\u003ch2>Jubba Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_121380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg\" alt=\"Roasted goat cutlet (L) and beef suqaar kay kay (R).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet (L) and beef suqaar kay kay (R). \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sit-down restaurant \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba\u003c/a> is Safari Kitchen’s contrast, on the opposite side of the sprawling city of San Jose and boasting the same no-frills vibe but there are chairs, tables and air conditioning. Other than the aforementioned heavily spiced meat-on- basmati rice plates, arguably the two most celebrated dishes of Somali cooking are a platter of similarly spice rubbed goat and a sweet and sour stir-fry of sorts called \u003cem>kay kay\u003c/em>. Both can be found at nine-year old Jubba, located in a mostly non-commercial residential community, right by the busy Santa Teresa VTA light rail station. In that \u003cem>kay kay\u003c/em>, seemingly two pounds beef cubes (called beef \u003cem>suqaar\u003c/em>) with no gristle (often a stir-fry’s downfall) gets tossed with chapatti (like flatbread shreds), bananas, onions, about a pound of nicely softened broccoli and snap pears, and an extreme amount of sesame oil that will definitely leave you wanting plenty of water from the salt rush. Ultimately, it’s the banana that ends up as the over-arching flavoring agent. Beef \u003cem>suqaar\u003c/em>, flatbread and banana? Who knew it could be a hit?\u003c/p>\n\u003cfigure id=\"attachment_121377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-Interior.jpg\" alt=\"Jubba interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg\" alt=\"Kay kay, a stir-fry with beef suqaar at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kay kay, a stir-fry with beef suqaar at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the next specialty, goat comes as bone-in hunks, ranging from dry and flabby to fork tender. The meat itself doesn’t have the barnyard smirk that can make a Mexican birria specialist’s goat taste so polarizing and also so special. Jubba’s goat tastes of indifferent meat and the berbere spice mix doesn’t coat the meat with the same unabashed punch as at Safari Kitchen.\u003c/p>\n\u003cfigure id=\"attachment_121379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg\" alt=\"Roasted goat cutlet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main mode of eating at Jubba appears to be the chapatti wraps. It’s essentially a Somali burrito in size and just swaps out rice, beans and guacamole for onions and peppers joining tilapia, beef or chicken. The only reason to opt for this over the other platters is serving size. Yes, they’re more than enough for one but the platters are really for 2-3 people (a steal for $12-13). The Sports Plate gets two people two proteins on one tire-sized plate with basmati rice or spaghetti for $26 and seems perfectly geared to diners looking more for leftovers than anything else. Like with Ethiopia’s cuisine often having Italian components from its colonial history, the same is the case for Somalia. Spaghetti seems like a strange match for deftly spiced goat but it’s a diet staple — and we certainly saw several diners digging into their pile of spaghetti with beef \u003cem>suqaar\u003c/em>. Yes, this is not your typical meatballs and marinara.\u003c/p>\n\u003cp>Our vote for platter accompaniment goes to the injera bread that is much thicker and a less tart than most versions at Bay Area Ethiopian restaurants (like the Italian influence, here’s another nod to the similarities of Ethiopian and Somali dining). But, the injera does have the same function (use your hands!) here as at any Ethiopian restaurant. Unlike in Ethiopia, though, the food is not served on the injera itself. Since most Somalian dishes aren’t curry or sauce based like in Ethiopia, you’ll end up using a fork and knife and rip off some injera as a palate cleanser.\u003c/p>\n\u003cfigure id=\"attachment_121381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg\" alt=\"Sambusa and mandasi pastries at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sambusa and mandasi pastries at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No matter what entrée lies ahead, start with a \u003cem>samusa\u003c/em>, fried to perfection with no hint of grease and a filling of ground beef and spices that come tumbling out dramatically after your initial bite. \u003cem>Mandasi\u003c/em>, a sweet potato pastry that tastes and looks like a flattened yam beignet, has pretty little to recommend for it in the shadow of the samosa. It’s a harmless version of fried dough if that’s a needed part of your meal. For both, make sure to dunk the pastries in the medium hot green spice condiment that come on the side.\u003c/p>\n\u003cfigure id=\"attachment_121383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg\" alt=\"The ground beef filling of the sambusa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ground beef filling of the sambusa. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg\" alt=\"Somalian art decorations at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Somalian art decorations at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot to love about this opposite of flashy family-run operation, from the food to the fact that decor is limited to a few woven objects on the wall, a placard of Somali crops and fruits and a TV on CNN by the entrance. It’s not an elaborate set-up but has a lot of heart and is clearly a local favorite with the African community. Diners stream in randomly to order, then savor, the free pour-yourself sweet tea that comes out blazing hot (use two espresso-sized paper cups!) and packs more sugar than the typical sweet tea on a porch in Mississippi. Somehow, its over the top quirky sweetness seems to taste just right when eating some \u003cem>kay kay\u003c/em> in this far corner of San Jose.\u003c/p>\n\u003cfigure id=\"attachment_121376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-exterior.jpg\" alt=\"Jubba exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">\u003cstrong>Jubba Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5330 Terner Way\u003cbr>\nSan Jose, CA 95136 [\u003ca href=\"https://www.google.com/maps/place/Jubba+Somali+Restaurant/@37.2573964,-121.8607531,15z/data=!4m2!3m1!1s0x0:0x5774614b48934b2?sa=X&ved=0ahUKEwjHyNfelLTVAhVhxlQKHWdtB6EQ_BIIgAEwCg\">Map\u003c/a>]\u003cbr>\nPh: (408) 440-1504\u003cbr>\nHours: Daily, 11am-9:30pm; Closed Wednesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a>\u003cbr>\nPrice Range: $S ($13-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">Jubba Restaurant\u003c/a>\u003c/p>\n\u003ch2>Miliki\u003c/h2>\n\u003cfigure id=\"attachment_121423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2416-new.jpg\" alt=\"Combination RIce and Bean Plate with Fish at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combination RIce and Bean Plate with Fish at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was an inauspicious start when we arrived at \u003ca href=\"http://www.milikispot.com\">Miliki\u003c/a> one recent weekday, wondering if the place was even open. There were no diners eating lunch. The menu outside only says that American diner-style food is served. Yet, somehow there has to be some of the Nigerian food that we ventured to Oakland’s Laurel District (it’s a stretch of MacArthur Blvd. by 580, southeast of Downtown) for, right? Noticing us stalling outside, the gracious waitress and mother of a co-owner, Enny Aregbe, came outside to say that only African food was available at that time.\u003c/p>\n\u003cp>You can sense our relief.\u003c/p>\n\u003cfigure id=\"attachment_121416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2365-new.jpg\" alt=\"Miliki menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out that the American food is served in the morning when chef Kirk Roberts runs the kitchen. Roberts previously owned Full House Cafe next door but it closed and became the ultra popular Sequoia Diner under new owners. Now for two years, Roberts has run essentially a permanent breakfast pop-up at Miliki (word of advice: for Nigerian food, come after 1pm to be sure it’s being served). So, as tempting as biscuits and gravy and bacon hash sound, we wanted fufu. And we got plenty of it.\u003c/p>\n\u003cp>Nigeria is a country of 186 million people, making it the largest country on the continent and over twice the size of second place Ethiopia. The country’s largest city, Lagos, is one of the fastest growing cities in the world, yet according \u003ca href=\"https://www.ft.com/content/8b24d40a-c064-11e1-982d-00144feabdc0?mhq5j=e1\">to a study by the Financial Times\u003c/a>, nearly 2/3 of the city lives in slums. It’s a city that represents the cultural and economic possibilities of a whole country on the western coast of Africa — and its struggles.\u003c/p>\n\u003cp>For whatever reason, be it lack of tourists visiting and craving the food or hard to find ingredients, Nigerian cuisine hasn’t made the big leap to the U.S., and certainly the Bay Area, like Moroccan and Ethiopian cuisines. But as Miliki will teach you, it’s an extensive cuisine full of huge flavor like you’d expect from a country of Nigeria’s size.\u003c/p>\n\u003cfigure id=\"attachment_121418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2375-new.jpg\" alt=\"Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The core of the menu is based on hearty entrées that are customizable in a mix and match style (just wait for the Nigerian fast-casual concept, coming soon to the FiDi!). Diners choose an \u003cem>okele\u003c/em> (starch), stew and meat. It’s confusing because the menu says that three meats can be served per stew, yet we only were given the option of one. One does indeed seem like plenty.\u003c/p>\n\u003cp>Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed \u003cem>egusi\u003c/em> (a melon seed), had a beautiful gamey flavor but lurked on the dry side texture-wise. It needed to bathe in the stew, fragrant in the earthy-herbal profile like a thoughtfully made marinara sauce with \u003cem>egusi\u003c/em> looking and even tasting a bit like you added some Parmesan.\u003c/p>\n\u003cp>Our chosen \u003cem>okele\u003c/em> for this was fufu, essentially a pile of mashed yams that has the cloying consistency of mochi and, as a dining companion correctly pointed out, tastes identical to Betty Crocker’s instant mashed potatoes. Fufu is pretty boring stuff, yet necessary for ripping and grabbing that goat meat (forks are discouraged but offered). It’s also the best known Nigerian diet staple, seen at practically every meal everywhere in the country, like baguettes in France.\u003c/p>\n\u003cfigure id=\"attachment_121420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2388-new.jpg\" alt=\"Fufu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fufu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>egusi\u003c/em> was a sign of rewarding flavors to come. Dish after dish presented careful but forceful spicing. Even the seemingly banal scoop of rice on the combination platter scored with tomato, peppers and onions alongside flaky tilapia. That rice, by the way, is jollof rice — one of the key parts of Nigeria’s cuisine and very similar to what is called dirty rice in New Orleans. Every component lifts the other — the rice, fish and trio of smoky, slow-cooked beans, tender stewed greens, and sweet fried plantains. It’s the must-order at Miliki.\u003c/p>\n\u003cp>When it comes to spice, Miliki’s pepper soup had a sharp, pungent style of spice courtesy of the aggressive alligator pepper. Think of ash and Tabasco sauce combined. It’s weird. It’s not great. It’s not bad. The broth was too watery to stand up to tough beef and tender tripe (fish is probably the way to go). Try it once but chances are it won’t be a dish you come back again and again for. But you never know if you don’t try...\u003c/p>\n\u003cfigure id=\"attachment_121421\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2402-new.jpg\" alt=\"Pepper Soup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121421\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pepper Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black eyed pea fritters called \u003cem>akara\u003c/em>, \u003cem>suya\u003c/em> (beef skewers) and sweet, fried balls of dough, appropriately called “puff puff,” are the main appetizers. They seem more like hunger-satiating snack munchies to accompany the almost sugary non-alcoholic Malta Guinness beer from Nigeria or one of the various non-craft beer bottles available before heading towards the stews and starches.\u003c/p>\n\u003cfigure id=\"attachment_121424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2432-new.jpg\" alt=\"Miliki interior dining area with host Enny Aregbe in background.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki interior dining area with host Enny Aregbe in background. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2367-new.jpg\" alt=\"The bar at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Decor isn’t Miliki’s strength with a faded, worn look to the booths and tables, though some art on the walls and the front bar makes thing look like they get pretty exciting at some point. That exciting time would be Friday nights when a DJ takes over and Miliki offers a fun evening of music and food “to keep the community together” as Enny told us. That’s vital right now knowing the many issues facing Oakland, from gentrification to crime. Enny’s son Bayo started the restaurant almost eight years ago with his friend Ishmael Okunade and, together, three have helped steer the restaurant through some tough times.\u003c/p>\n\u003cp>Just a year ago, Miliki almost was part of that rapid gentrification when a landlord looked to replace it with a craft beer garden. Just look at the brunch lines at \u003ca href=\"http://www.sequoiadiner.com\">Sequoia Diner\u003c/a>, the forthcoming opening of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> in the retro Glenn’s Hot Dog location and the construction right outside of Miliki on MacArthur — the area is changing and it’s not hard to see the gentrification coming, for better or for worse. Luckily, we still have Miliki. And there’s plenty of fufu and pepper soup to sample because of that.\u003c/p>\n\u003cfigure id=\"attachment_121425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2435-new.jpg\" alt=\"Miliki exterior on MacArthur Ave. in Oakland's Laurel district.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki exterior on MacArthur Ave. in Oakland's Laurel district. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.milikispot.com\">\u003cstrong>Miliki\u003c/strong>\u003c/a>\u003cbr>\n3725 MacArthur Blvd.\u003cbr>\nOakland, CA 94619 [\u003ca href=\"https://www.google.com/maps/place/Miliki/@37.7917405,-122.1990904,15z/data=!4m2!3m1!1s0x0:0xbb785b0de8350c01?sa=X&ved=0ahUKEwj5maK4iYLVAhUI_mMKHR-YArgQ_BIIazAK\">Map\u003c/a>]\u003cbr>\nPh: (510) 531-6970\u003cbr>\nHours: Tue-Sun 8am- 8:30pm but Nigerian food starts roughly around noon; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MILIKI-RESTAURANT-141005385924687/?rf=159835614156280\">Miliki Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">Miliki\u003c/a>\u003c/p>\n\u003ch2>Tadu Ethiopian Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2296-new.jpg\" alt=\"Combo platter: Vegetable dishes and Kitfo.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combo platter: Vegetable dishes and Kitfo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of the couscous and tagines of Morocco, Ethiopia’s communal injera-based platters and strong cups of coffee from the country’s renowned beans is the best-known African cuisine in the U.S. Washington D.C. and Los Angeles have their own Little Ethiopia enclaves where avid diners visit the different Ethiopian spots and everyone has their particular favorite amidst stiff competition like we talk about dim sum in the Richmond or Mission burritos. It’s not quite the same in San Francisco. Oakland and Berkeley are home to some fantastic Ethiopian destinations as our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\">guide\u003c/a> will show you. The city has a handful of Ethiopian restaurants but for the most part, diners head across the Bay for their kitfo fix.\u003c/p>\n\u003cp>Except, at the two-and-a-half-year old \u003ca href=\"http://www.taduethiopiankitchen.com\">Tadu\u003c/a>, named for the owner’s grandmother and honoring her lifetime of warmth and love. Owner Elias Shawel, a former limousine driver, opened the restaurant because he couldn’t find a good place for kitfo. He definitely solved that issue.\u003c/p>\n\u003cfigure id=\"attachment_121391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2345-new.jpg\" alt=\"Inside Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tadu is at the edge of the Tenderloin now. When it opened, Tadu was truly \u003cem>in\u003c/em> the thick of it — a classic example of the rapid changes going on around this particular San Francisco neighborhood. Inside the restaurant, you’ll find orange splashed walls with Ethiopian art and maps, a semi-open kitchen and a central register where diners come and go every few minutes picking up to-go orders — a strange thing since this doesn’t seem like food that can travel well. Well, there is a kitfo sandwich. But you’re not coming to Tadu for a sandwich, are you? No, you’re here for the grand injera platters.\u003c/p>\n\u003cp>You can feel the childlike giddiness when one of the round platters arrives à la a pizza at the center of the table. This is a meal for everyone, from the solo diner to a party of six. Be it lunch or dinner, the entire meal sits on injera made in Oakland and driven back to Tadu daily. Injera covers the entire platter and additional rolled up injera is served on the side functioning as fork, knife, and spoon — heck, it might be the napkin and a water glass too if you’re really going for it. Bitter as a grapefruit, injera begs to be covered in other flavors, instead of being consumed on its own. Remember, it's a utensil. There are no off tastes but you won’t crave injera like a Josey Baker bread or Tartine’s country loaf.\u003c/p>\n\u003cfigure id=\"attachment_121394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2320-new.jpg\" alt=\"Rolls of Injera at Tadu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rolls of Injera at Tadu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ethiopian cuisine is particularly great for vegetarian and vegan diners since the standout dish is the vegetarian sampler. The injera is covered by various spreads, dips and wots (stew-like curries. \u003cem>Azifa\u003c/em>, a preparation of lentils fragrant with mustard seeds and jalapeño, wins big, while the \u003cem>misir wot\u003c/em> (a lentil sauce with berbere spices) provides a nice dose of heat but isn’t much more than a pile of lentils. \u003cem>Buticha\u003c/em>, mashed chickpeas, comes on a lettuce salad and could be a fine hummus at a party. The sautéed collard greens, known as \u003cem>gomen\u003c/em>, are passable but far better when ordered with lamb since some of the meat’s juices rub off. When countless rolls of injera have been ripped, dunked and eaten, it’s the \u003cem>shiro wot\u003c/em> (a dark purée of chickpeas, ginger, and tomatoes) and the refreshing \u003cem>alicha tikil gomen\u003c/em> (precisely cut, turmeric-stained potatoes and carrots with fresh cabbage) that emerge as winners.\u003c/p>\n\u003cp>Kitfo is the other iconic dish you’ll see on the majority of tables at any Ethiopian restaurants. It’s essentially ultra buttery ground beef, best ordered raw like how it’d be consumed in Ethiopia. That being said, many diners hesitate and opt for it medium rare to medium but sadly the gamey funk and soft texture leaves. It becomes greasy hamburger meat. You have the option to liven things up with jalapeño and cheese. Skip the cheese (there’s enough butter already) but do go for the spice since ground beef on its own has little taste.\u003c/p>\n\u003cp>Cubes of chicken, lamb and beef known as “tibs” are the other main dish to know, beautifully seasoned with berbere spices and jalapenos. Diners can start with \u003cem>sambussas\u003c/em>, filled with ground beef or lentils, but, trust us, you won’t need more than what comes on the injera. Just sip some of the thick and kind of bland telba (a flax seed and honey drink) or grab some more injera, and you’ll be more than content.\u003c/p>\n\u003cfigure id=\"attachment_121389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2354-new.jpg\" alt=\"The entrance to Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taduethiopiankitchen.com/\">\u003cstrong>Tadu Ethiopian Kitchen\u003c/strong>\u003c/a>\u003cbr>\n484 Ellis St.\u003cbr>\nSan Francisco, CA 94102 [\u003ca href=\"https://www.google.com/maps/place/Tadu+Ethiopian+Kitchen/@37.7848875,-122.4140304,15z/data=!4m5!3m4!1s0x0:0xfd7fee08026bbee4!8m2!3d37.7848875!4d-122.4140304\">Map\u003c/a>]\u003cbr>\nPh: (415) 409-6649\u003cbr>\nHours: Daily 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/taduethiopiankitchen\">Tadu Ethiopian Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/taduethiopian\">@taduethiopian\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tadu-ethiopian-kitchen-san-francisco-3\">Tadu Ethiopian Kitchen\u003c/a>\u003c/p>\n\u003ch2>Suya\u003c/h2>\n\u003cfigure id=\"attachment_121436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2462-new.jpg\" alt=\"The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the menu of the aforementioned Miliki, suya is a traditional beef skewer coated in a rub of myriad spices, chilies and crushed peanuts. At Uptown Oakland’s African and Caribbean fast-casual spot, \u003ca href=\"http://www.suyaafricangrill.com\">Suya\u003c/a>, “suya” is referred to as a West African spice rub. Will the real suya please stand up? The answer is: both. Suya is a term for a spice and that spice on grilled skewers of meat. In the case of Suya the restaurant suya is the spice rub.\u003c/p>\n\u003cfigure id=\"attachment_121434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2448-new.jpg\" alt=\"The menu at Suya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Suya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve answered this question, here come a few more. Remember, this is the fast-casual world where customization is key. So the question isn’t just which protein but also which spice: Jamaican jerk or suya?\u003c/p>\n\u003cfigure id=\"attachment_121440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2479-new.jpg\" alt=\"It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our purposes, it was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia (only suya spicing is allowed on the beef). The suya is an earthy, slightly sweet rub that slowly grows in heat to a point where a glass of water is needed but there’s no raging fire to put out. In contrast, the jerk seasoning on the chicken was tame.\u003c/p>\n\u003cfigure id=\"attachment_121435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2455-new.jpg\" alt=\"The interior space at Suya in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior space at Suya in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We got ahead of ourselves. Protein and spice selection are step three. Step one for this fast-casual menu is method of eating: skewers, entrée salad or wrap? Most diners seem to stick to wraps because if there’s one thing we’ve learned from the fast-casual world, it’s that SF diners love anything in a wrap (see: \u003ca href=\"http://www.souvlasf.com\">Souvla\u003c/a>, \u003ca href=\"http://www.sushirrito.com\">Sushirrito\u003c/a>). Unfortunately, perfectly suya-spiced beef was lost amidst a filling of 95% lettuce mix and scattered raw mushrooms in the wrap. The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. I’d steer you towards the skewers with two sides but the grilled corn was weeping from dry kernels and a mushy grilled plantain would have been the nightmare of anyone who’s found a banana lost in their backpack a week later. Solution: opt for the salad since the sides are lacking and wraps need some tweaking.\u003c/p>\n\u003cfigure id=\"attachment_121441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2482-new.jpg\" alt=\" Suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2489-new.jpg\" alt=\"Inside the suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suya is a smart idea and one that was ahead of its time when husband-and-wife team Seun and Zain Oke (he’s from Nigeria, she’s from Oakland and attended Cal) saw the overlap of Caribbean and African cooking and decided together to package it as a student-friendly fast-casual concept. The space is bare other than a single West African painting but the vibe isn’t subdued. Bob Marley is on the stereo, after all. Suya is an interesting concept and one that is clearly a hit with East Bay diners. The original location is in Berkeley near the Cal campus. This second one was somewhat crowded on one recent weekday lunch hour with some groups sticking around to eat some jerk chicken and sneak in a Friday Corona treat, while others hustled back to Pandora and the other companies in this rapidly growing tech hub. The concept's popularity in this area recently led to the opening of a third Suya, just a few blocks away in the heart of downtown Oakland.\u003c/p>\n\u003cp>Strangely, for a fast-casual spot, conveniences and details are lacking. Diners have to ask for water, silverware or napkins. The Jamaican ginger beer tastes like straight sugar syrup, lacking any of the desired sharp ginger bite. But, hey don’t worry, just focus on the suya beef skewers and every little thing will be alright.\u003c/p>\n\u003cfigure id=\"attachment_121433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2444-new.jpg\" alt=\"Suya African-Caribbean Grill exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya African-Caribbean Grill exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.suyaafricangrill.com\">\u003cstrong>Suya African-Caribbean Grill\u003c/strong>\u003c/a>\u003cbr>\n408 22\u003csup>nd\u003c/sup> St.\u003cbr>\nOakland, CA 94102 [\u003ca href=\"https://www.google.com/search?q=suya%20african%20grill%20oakland&ie=utf-8&oe=utf-8&npsic=0&rflfq=1&rlha=0&rllag=37840630,-122266236,3297&tbm=lcl&rldimm=2432587280784251209&ved=0ahUKEwjNl7f4l7TVAhWFiVQKHay8BMEQvS4IPTAA&rldoc=1&tbs=lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4\">Map\u003c/a>]\u003cbr>\nPh: (510) 465-7892\u003cbr>\nHours: Mon-Fri, 11am-3pm, 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\">@SuyaAfricanGril\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/suyaafricangrill/?hl=en\">@suyaafricangrill\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/suya-african-caribbean-grill-oakland\">Suya African-Caribbean Grill\u003c/a>\u003c/p>\n\u003ch2>Bissap Baobab\u003c/h2>\n\u003cfigure id=\"attachment_121476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2515-new.jpg\" alt=\"Bissap Baobab festive interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab festive interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s no lacking decor at this Downtown Oakland Senegalese restaurant. Everywhere you look is something — a car, colorful posters, even ceiling art installations that look like clouds. Festive as an adjective for the atmosphere is putting it lightly. You’re going to have a good time. It’s a different type of good time than at the older sibling in SF’s Mission District, where the original \u003ca href=\"http://www.bissapbaobab.com\">Bissap Baobab\u003c/a> is better known for dancing and late night drinks. You can get that weekends in Oakland, too, but lunch is only served in Oakland.\u003c/p>\n\u003cp>You can still get a hibiscus margarita and other fruit-spiked cocktails in the daytime or a more lunch-friendly bracing ginger and pineapple juice or kale, ginger, apple and carrot smoothie. In Oakland, it’s fully about the Senegalese cuisine. The Senegalese cuisine in turn, is really about a holy trinity of sauces (different than the holy trinity of ingredients in New Orleans cooking).\u003c/p>\n\u003cfigure id=\"attachment_121477\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2518-new.jpg\" alt=\"Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R).\" width=\"640\" class=\"size-full wp-image-121477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Mafe\u003c/em> is a peanut stew that tastes more of unsalted nut butter than what you’re probably used to from a sweetened creamy jar of Jif. It coats cubes of lamb perfectly but is slightly on the awkward greasy side.\u003c/p>\n\u003cfigure id=\"attachment_121481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2547-new.jpg\" alt=\"Mafe plate with lamb.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mafe plate with lamb. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yassa\u003c/em> is for the mustard fans in the house, where the honey mustard-like base gets a necessary burst of acidity from lemon and works well coating a flaky filet of tilapia.\u003c/p>\n\u003cfigure id=\"attachment_121479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2523-new.jpg\" alt=\"Yassa with fish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yassa with tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most assertive is a nameless spicy coconut curry that has such a resolute coconut-forward taste, you won’t notice what protein it’s with. If, like this writer, you swear by coconut, this is the sauce for you. However, any subtleties of tilapia beneath it will be completely lost, so try to have it coat the rice and not the protein.\u003c/p>\n\u003cp>The focus on being a sauce-based cuisine is largely from the French colonial influence on Senegal, one of the few Francophone countries in Africa. It’s not a direct pipeline of Escoffier to Senegal but diners certainly can see and taste the connection. These are flavor-packed sauces that aren’t fussy and aren’t overly heavy on the stomach, like say a buttery béarnaise. Some additional spice could be welcome and that’s where the on-point pepper condiment comes in handy adding just the right jolt when you’re ready (don’t add too much and drink ginger juice at the same time!). It’s a fun type of cooking and great when things are kicked off with a Créole dish of spicy and jasmine rice filling a halved avocado or a clean, proper “tropical” salad of greens and citrus slices. That salad joins the three sauce preparations for a steal of a lunch deal running $12 to $13 and can feed two. That lunch platter also comes with perfectly fried plantains and rice (the couscous one time was clearly undercooked, so avoid it). It’s no secret why Oakland office workers try to sneak here for a vacation at lunch that will fill them up but not weigh them down and feel like they’re 3,000 miles from the cubicle.\u003c/p>\n\u003cfigure id=\"attachment_121474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2505-new.jpg\" alt=\"The dining area at Oakland Bissap Baobab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Oakland Bissap Baobab. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Bissap Baobab just entered its third decade in business, an eternity in restaurant years, especially after a fire that closed it a few years ago and led the owners to seek out the Oakland location. The SF one is back and busy as ever. So, both sides of the Bay can count on good times and enjoyable, reliable Senegalese food at Bissap Baobab. It’s time for another round of hibiscus margaritas.\u003c/p>\n\u003cfigure id=\"attachment_121472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2502-new.jpg\" alt=\"Bissap Baobab exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://www.bissapbaobab.com\">\u003cstrong>Bissap Baobab\u003c/strong>\u003c/a>\u003cbr>\n381 15\u003csup>th\u003c/sup> St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://www.google.com/maps/place/Bissap+Baobab/@37.8045286,-122.2690933,15z/data=!4m2!3m1!1s0x0:0x3104f41bf48c1f6?sa=X&ved=0ahUKEwirqrn5mLTVAhVqr1QKHQMbA44Q_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (510) 817-4722\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm; Wed-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bissap-Baobab-Oakland-485809194852671/\">Bissap Baobab Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bissapbaobab?lang=en\">@BissapBaobab\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bissapbaobab/\">@bissapbaobab\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$18 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bissap-baobab-oakland-oakland\">Bissap Baobab Oakland\u003c/a>\u003c/p>\n\u003ch2>Radio Africa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2584-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mourad Lahlou and Eskender Aseged are the two Bay Area chefs from African nations who have reached the level of being household names for many Bay Area diners. What’s interesting is how neither is cooking anything traditional. Lahlou did cook traditional Moroccan with Californian influences at Aziza and now his namesake FiDi restaurant, \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a>, is really the inverse as a contemporary Californian restaurant with Moroccan elements.\u003c/p>\n\u003cfigure id=\"attachment_121494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2564-new.jpg\" alt=\"The counter and menu inside Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and menu inside Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Mourad is a lavish dining room with soaring ceilings and chandeliers on the ground level of the spectacular gothic skyscraper on New Montgomery Street that also houses Yelp’s headquarters, Aseged is quietly cooking in the far southeast corner of the city. His restaurant, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa\u003c/a>, opened along Third Street in the Bayview in 2012 and the expected movement of gentrification to the neighborhood following its lead hasn’t really happened as expected — yet, at least.\u003c/p>\n\u003cp>Inside Radio Africa, you’ll find an abundance of flora and fauna, cactus, communal tables, and ample natural light. It feels like you’re eating in a greenhouse, a contrast to the often frantic vibe outside the restaurant. That relaxed, virtuous vibe extends to Aseged’s plates.\u003c/p>\n\u003cfigure id=\"attachment_121498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2589-new.jpg\" alt=\"Radio Africa interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes are virtuous and simple with very basic embellishments in the fashion that Whole Foods and meal-kit deliveries are trying to promote (think Healthyish and holistic diets). There might be an African spice here and there, maybe a housemade chermoula condiment on one dish. Let’s be honest, though, it’s mostly yoga cuisine and that’s not a bad thing when you feel great and the food isn’t dull.\u003c/p>\n\u003cfigure id=\"attachment_121508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2662-new.jpg\" alt=\"Wild salmon comes simply with quinoa and cooked spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon comes simply with quinoa and cooked spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wild salmon comes simply with quinoa and cooked spinach is a dish that could please both James Beard (perfectly cooked piece of fish and equally perfect quinoa) and Weight Watchers. An arugula salad with roasted beets had a few surprise bursts of early summer tomatoes, scattered goat cheese and a pesto sauce that tied everything together without becoming uncomfortably oily. It’s nothing trailblazing but also not just #anotherbeetsandgoatcheesesalad.\u003c/p>\n\u003cfigure id=\"attachment_121500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2601-new.jpg\" alt=\"Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A chicken jambalaya has very little to do with the spicy tomato-based rice dish of New Orleans. The sauce is a lightly spiced pepper-base one mixed with wilted kale and long grain rice. There’s no shrimp. It’s just bite-size skinless chicken pieces that are one notch from being dry but saved by the well composed other parts on the plate. It’s not a perfect dish. It’s satisfying, however. It’s also a dish that makes you think about jambalaya being served as a rowdy good times touristy dish on Bourbon Street but has serious roots in the Low Country slaves and reaching further back to Africa pre-slave trade centuries ago.\u003c/p>\n\u003cfigure id=\"attachment_121509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2665-new.jpg\" alt=\"Chicken jambalaya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken jambalaya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2615-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more important to note about Radio Africa than the food is the powerful story of Aseged himself. The chef hails from Ethiopia and escaped to Sudan before immigrating to the U.S. His big break came as a cook in the kitchen of Square One, Joyce Goldstein’s restaurant that for much of the 80s and 90s was one of the post-Chez Panisse second wave of Californian cuisine trailblazers with the likes of Boulevard, Stars and Zuni Cafe. Aseged worked front and back of the house elsewhere at the likes of Boulevard and Campton Place before fulfilling his Radio Africa dream as one of the pivotal early pop-ups in SF around the same time the likes of Mr. Pollo and Lazy Bear started. Now five years in, it’s clear the restaurant is a centerpiece of the neighborhood judging from everyone who stopped in for lunch and a (sweetened just right) hibiscus lemonade.\u003c/p>\n\u003cfigure id=\"attachment_121499\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2593-new.jpg\" alt=\"Hibiscus lemonade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-121499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus lemonade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aseged even gives a neighborhood shoutout on the beer front with the 3\u003csup>rd\u003c/sup> St. Pale Ale from Bayview’s year-old \u003ca href=\"http://www.laughingmonkbrewing.com/\">Laughing Monk Brewing\u003c/a>, a neighborhood newcomer that followed Radio Africa’s lead and is seeing success at its tap room. See, Radio Africa is much more than just an enjoyable lunch of salmon and quinoa.\u003c/p>\n\u003cfigure id=\"attachment_121492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2561-new.jpg\" alt=\"Radio Africa Kitchen exterior in Bayview.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121492\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa Kitchen exterior in Bayview. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.radioafricakitchen.com\">\u003cstrong>Radio Africa Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4800 3rd St.\u003cbr>\nSan Francisco, CA 94124 [\u003ca href=\"https://www.google.com/maps/place/Radio+Africa+Kitchen/@37.7347738,-122.3909829,15z/data=!4m2!3m1!1s0x0:0x880ced93f51fdc2b?sa=X&ved=0ahUKEwicwc_dmbTVAhUmxFQKHdQXC9oQ_BIIgQEwCw\">Map\u003c/a>]\u003cbr>\nPh: (415) 826-9660\u003cbr>\nHours: Mon-Fri 12pm-2:30pm, 5:30pm-8pm; Closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Radio-Africa-Kitchen-214817898543835/\">Radio Africa & Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/radioafricakitchen/\">@radioafricakitchen\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/radio-africa-kitchen-san-francisco\">Radio Africa Kitchen\u003c/a>\u003c/p>\n\u003ch2>Aicha Moroccan Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_121515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2799-new.jpg\" alt=\"Aicha interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Moroccan restaurants in the city of San Francisco share three traits — they’re formal affairs open only for dinner (with belly dancing frequently on weekends), sport an intricate interior design, and are located in the Lower Nob Hill area around Polk Street.\u003c/p>\n\u003cp>The six-year old \u003ca href=\"http://yoratech.com/aichacuisine/\">Aicha\u003c/a>, started by a first-time restaurateur from the tech industry (long before that was the cliché it is today in 2017) only satisfies the latter of that trio. It is indeed open for lunch and its dark, warm space with lanterns dangling above the kitchen, Moroccan art pieces scattered on the walls cushions and low-back banquettes covered with sheets that provide a calm escape from the relentless bar crawl of Polk Gulch outside but hardly an ornate environment like at a ritzy Marrakech hotel. It feels a little musty, like a well-worn living room of an apartment where most of the apartment is an open kitchen and food storage.\u003c/p>\n\u003cp>The main standards of Moroccan cuisine make up Aicha’s menu, led by kebab-on rice “grillades” and 15 total choices for tagines and couscous plates.\u003c/p>\n\u003cfigure id=\"attachment_121520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2829-new.jpg\" alt=\"Lamb shank tagine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb shank tagine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything was enjoyable but seemed a tick off in some regard. A lamb shank tagine had a subdued broth and the lamb itself a bit on the overcooked side, missing the hoped for gaminess and fork-tender flakiness (and I wish the tagine itself was at least presented tableside). Bread with the tagine is limp and pale, like a cake-textured white bread (compared to the baguette at Cafe Zitouna mentioned below). The plump prunes on the tagine plate were the best part of the dish — not exactly what you’d hope for. A royal kebab platter provides an assortment of various meats that vary from being a juicy, rewarding kefta (ground beef and lamb) to fine but uninspiring (merguez and chicken) to being clearly left on the grill too long (beef). We should mention the accompanying rice and salad (with craisins and olives!) were a step above the norm. However, even the tea just didn’t have the mint intensity that often is found at similar establishments.\u003c/p>\n\u003cfigure id=\"attachment_121523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2846-new.jpg\" alt=\"Royal kebab platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal kebab platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reasons to highly recommend Aicha are how the dishes that show Moroccan cuisine’s classic intense sweet meets savory contrast are the ones that thrive. Do you like Cinnamon Toast Crunch? Then don’t think twice about a side order of the cinnamon and sugar dusted couscous with regular and golden raisins. This is not a subtle dish in any way and it’s hard not to love its sweet-edged rustic sensibility.\u003c/p>\n\u003cfigure id=\"attachment_121528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2892-new.jpg\" alt=\"Cinnamon and sugar dusted couscous with regular and golden raisins.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon and sugar dusted couscous with regular and golden raisins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whatever you’re main part of the meal is, start with the \u003cem>basteeya\u003c/em>, Morocco’s version of a warm protein-filled pastry coated with cinnamon and sugar. Aicha’s version is right on par with the best that Mourad Lahlou has offered at Mourad and Aziza. Saffron, turmeric and ginger come billowing out with the smoke when you crack the flaky phyllo crust and have a first bite of the moist chicken. There’s a lot going on. And, the portion is generous (keep in mind it’s an appetizer!). Each bite is a thrilling moment. Of course, couscous, tagines and kebabs get all the attention. Heck, Moroccan mint tea even is more talked about in most dining circles. This \u003cem>basteeya\u003c/em> will remind you that it deserves a place on the table, as well. Just make room for the main courses because Aicha’s small tables’ space gets filled up really quickly.\u003c/p>\n\u003cfigure id=\"attachment_121518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2821-new.jpg\" alt=\"Basteeya at Aicha.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Basteeya at Aicha. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121530\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2913-new.jpg\" alt=\"Moroccan mint tea served tableside.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-121530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea served tableside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2923-new.jpg\" alt=\"Moroccan mint tea.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2793-new.jpg\" alt=\"Aicha Moroccan Cuisine exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha Moroccan Cuisine exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://yoratech.com/aichacuisine/\">\u003cstrong>Aicha Moroccan Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1303 Polk St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Aicha+Moroccan+Restaurant+In+san+Francisco/@37.788877,-122.420473,15z/data=!4m2!3m1!1s0x0:0x746b5ba3c67b8026?sa=X&ved=0ahUKEwivyqvfmrTVAhXHrlQKHezQAkQQ_BIIfzAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 345-9947\u003cbr>\nHours: Mon, Tue and Thu, 11:30am-9:15pm; Wed, 4:30pm-9:15pm; Fri-Sat, 11:30am-9:45pm; Sun, 11:45am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Aicha-Moroccan-Restaurant-247879919075/\">Aicha Moroccan Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/aicha-san-francisco\">Aicha\u003c/a>\u003c/p>\n\u003ch2>Cafe Zitouna\u003c/h2>\n\u003cfigure id=\"attachment_121554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2791-new.jpg\" alt=\"The dessert is called <em>basboussa</em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost fate. Just a few moments after discussing why restaurant writers never start reviews with dessert, here came a complimentary dessert that sounded humble and seemed like a nice gesture that will usually end in a ceremonial couple of respectful bites. It proved to be one of the essential dishes of any African cuisine in the Bay Area. The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. After a series of tagines and couscous platters, it’s hard to imagine diners yearning for dessert. Well, please take our advice — save room. Or, eat dessert first. Trust us. This is why dessert is mentioned first for this Moroccan-Tunisian restaurant in Lower Nob Hill.\u003c/p>\n\u003cfigure id=\"attachment_121587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2689-new.jpg\" alt=\"Cafe Zitouna beverage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna beverage area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2690-new.jpg\" alt=\"Counter with open kitchen at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter with open kitchen at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With spartan white walls, bare topped utilitarian tables, Paris bistro wicker chairs and a diner-style open kitchen running the length of the room with a counter of a couple antique Moroccan cooking vessels serving as the lone decoration, \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> can’t exactly be called a \u003cem>grande dame\u003c/em> in anything but age. The main design point is the abundant sunlight streaming in from the windows along Polk Street.\u003c/p>\n\u003cfigure id=\"attachment_121547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2755-new.jpg\" alt=\"The owner of Cafe Zitouna, Najib Rebia.\" width=\"500\" class=\"size-full wp-image-121547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Cafe Zitouna, Najib Rebia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Design doesn’t matter here. There are no belly dancers here, either. Cafe Zitouna is one of the longtime stalwarts of Northern African cooking in San Francisco and screams if the confidence that only a longtime neighborhood fixture can boast. You’ll find many of the classic Moroccan standards, like the soothing lentil soup, \u003cem>harira\u003c/em>, that soothes upon first scoop but needs a few dashes of the housemade harissa condiment to become fully realized. In the daytime, the owner Najib Rebia is busy making couscous himself in giant bowls at a table on one side of the restaurant. That is your cue that couscous is mandatory and indeed it is — fluffy to the point of almost dissolving on the palate. A host of soft, almost velvety vegetables (carrots, turnips, zucchini, potatoes, bell peppers) sit in a thin tomato-like broth and get ladled into the couscous on individual plates. Again, harissa is needed to add some pizazz but most importantly, try the couscous on its own. Couscous comes with all sorts of meats and fish, as well, like a housemade merguez that has the right perky texture but lacks the smoke-spice balance of its peers in the city (most notably at 4505).\u003c/p>\n\u003cp>https://youtu.be/Q5ehY_TS-0M\u003c/p>\n\u003cfigure id=\"attachment_121550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2765-new.jpg\" alt=\"Couscous with chickpeas and vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Vegetarian Couscous with chickpeas and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Aicha missed on some details, every corner seems to be thought out by Cafe Zitouna — remarkable for a restaurant staffed by Rebia in the front-of-house and a single chef in the kitchen when we visited and are told that is usually the case. The mint tea here comes with sugar and is already lightly sweetened right at the perfect level. You’ll be flying off the walls but not getting a sugar-induced toothache. Every table gets crusty fresh baguette, first for dunking in olive oil, then the \u003cem>harira\u003c/em> and finally the tagine sauces. Between the couscous and this baguette, don’t even dream of bypassing carbs at this place.\u003c/p>\n\u003cfigure id=\"attachment_121559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2720-new.jpg\" alt=\"Every table gets crusty fresh baguette, first for dunking in olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every table gets crusty fresh baguette, first for dunking in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Aicha, Cafe Zitouna is a strictly Halal restaurant. There is a wide range of diners who visit Cafe Zitouna, from older regulars coming to tote several doggy bags for subsequent meals to the exploring types curious what this version of basteeya (with egg) is like to guests coming directly from the neighboring mosque on Sutter Street.\u003c/p>\n\u003cp>But what makes Cafe Zitouna stand out are the half dozen items from Tunisia, Rebia’s homeland, that lean heavily on aggressive, brighter spices. Oh, and, everything seems to have an egg on it. Mediterranean and French colonial flavors, so there are lots of bell peppers, tomatoes and capers, along with lighter spices like parsley and thyme instead of the darker berbere spice blends. Note the olive oil on tables and how it’s used for cooking meats. Tunisian salads are bright and light, like in \u003cem>taktuka\u003c/em> boasting the abrupt anise notes of caraway seed with bell peppers, tomatoes and onions. For something hearty from the Tunisian repertoire, look to the tomato-based tagines with kufta meatballs or merguez that are nothing like the sweet and savory tagine combination so popular in next door Morocco.\u003c/p>\n\u003cfigure id=\"attachment_121543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2734-new.jpg\" alt=\"A crepe called <em>breek</em>.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crepe called \u003cem>breek\u003c/em>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2745-new.jpg\" alt=\"The inside of breek.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of breek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2726-new.jpg\" alt=\"Traditional Harira, Moroccan lentil soup at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Harira, Moroccan lentil soup at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re thinking this seems a little like ground meat and marinara, well, you’re not far off. The quirky Tunisian specialty that can only be found here is a crepe called \u003cem>breek\u003c/em> with a ready for Instagram soft yolk egg in the center. It’s filled with tuna, potatoes and capers, a nod towards the Mediterranean coast Tunisia borders. A finishing squeeze of lemon is yet another warm weather, coastal element and a necessary one to round out the \u003cem>breek\u003c/em>. Start with \u003cem>breek\u003c/em>, have some lively conversation over couscous and tea, then finish with \u003cem>basboussa\u003c/em>, and get lost in a meal of Morocco, Tunisia and warm hospitality. You’ll be full, you’ll have had a great time and you’ll have learned a lot about new flavors and places. Isn’t this what dining out is all about?\u003c/p>\n\u003cfigure id=\"attachment_121546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2754-new.jpg\" alt=\"Moroccan mint tea at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2679-new.jpg\" alt=\"Cafe Zitouna in San Francisco's Lower Nob Hill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna in San Francisco's Lower Nob Hill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcafezitouna.com/\">\u003cstrong>Cafe Zitouna\u003c/strong>\u003c/a>\u003cbr>\n1201 Sutter St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Cafe+Zitouna/@37.7876407,-122.4202681,15z/data=!4m2!3m1!1s0x0:0x698cf43d4c42b19c?sa=X&ved=0ahUKEwi_uYuxnLTVAhUiiVQKHc6DCM4Q_BIIfjAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 673-2622\u003cbr>\nHours: Tue-Thu and Sat-Sun, 11:30am-9pm; Fri, 2pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Zitouna/107278449309797\">Cafe Zitouna\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/cafe-zitouna-san-francisco\">Cafe Zitouna\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\r\n","status":"publish","parent":0,"modified":1508187550,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":88,"wordCount":8617},"headData":{"title":"Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area | KQED","description":"As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119567 https://ww2.kqed.org/bayareabites/?p=119567","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/11/bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area/","disqusTitle":"Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/119567/bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s a bunny chow? How about kitfo and fufu? Those are just three of the signatures for a trio of different cuisines from the giant continent of Africa. And, for a continent of its vast size and staggering number of unique cultures, it’s surprising how small of an impact its cuisines have had on the Bay Area. Outside of Moroccan restaurants and Ethiopian ones, the Bay Area is limited to a handful of restaurants representing countries from South Africa to Tunisia to Nigeria.\u003c/p>\n\u003cp>That’s too bad for curious local diners. But, there are exciting opportunities to learn about several cuisines with a little bit of research. As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\u003c/p>\n\u003ch2>Amawele’s South African Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/amaweles-2-dishes.jpg\" alt=\"Peri peri chicken and Cape Malay quinoa with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peri peri chicken and Cape Malay quinoa with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0697-new.jpg\" alt=\"Amawele's South African Kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no \u003ca href=\"https://ww2.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">Chenin Blanc or Pinotage\u003c/a> at the city’s lone South African food kiosk. You’ll have to head to a wine store for the country’s wines, which are far better known in the U.S. than South African cuisine.\u003c/p>\n\u003cp>Thanks to amaweles (a Zulu word for twins), Pam and Wendy Michaelson, San Francisco has one spot for learning about this diverse country that is somewhat similar to California climate-wise but almost exactly half a world away from here.\u003c/p>\n\u003cp>The identical twin sisters grew up in Durban, South Africa’s third-largest major city (think Chicago with Los Angeles’ location). It’s a fun, easy-going beach vibe that’s also a giant city on the Indian Ocean. It’s also quite notable for its dining scene, reflecting the diversity of its country. South Africa’s indigenous population and immigrants from centuries of being a colony for European empires have led to a decidedly eclectic cuisine. On the plate, influences come from England, the Netherlands, Malaysia, India, Portugal and the local African history.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam and Wendy initially lived in the country’s capital and largest city, Johannesburg, and tried to make it as professional singers, while working in the mundane world of finance. One career didn’t quite pan out and the other wasn’t fulfilling. So, they decided to explore traveling around the U.S. as childcare providers. The mutual love of cooking led them to their current restaurant home, \u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a>, in San Francisco, curiously located in the FiDi’s Rincon Center (best known as the home of \u003ca href=\"http://yanksing.com/\">Yank Sing\u003c/a>). Fast-casual tends to be more of a niche for burritos, sandwiches, salads and the like — not complex curries and obscure names like bunny chow.\u003c/p>\n\u003cfigure id=\"attachment_121320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0730-new.jpg\" alt=\"Bunny Chow\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunny Chow \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re after the Instagram likes, South Africa’s fast food favorite, bunny chow, is obligatory. It’s not colorful but it’s pretty profound visually. There are no rabbits involved — rather a deeply nuanced and carefully spiced curry full of tender beef hunks in a hollowed out bread bowl. SF diners, I know what you’re thinking but this bread is more like a thick, fluffy white loaf than hearty sourdough à la Fisherman’s Wharf clam chowder in sourdough bowls. Except here, the curry doesn’t just stay in the bread bowl. It overflows filling the whole container. Talk about a dish not meant for take-out but has to be served to-go. Eat with caution.\u003c/p>\n\u003cp>Also on the fast food-drunk food side of South African cuisine and a popular item at Amawele’s is frikadella, a Dutch-style meatball that usually is served on soggy fries but here the two are served together as a wrap (hello, fast-casual!). It’s the South African version of Primanti Brothers, the everything-in-one sandwich behemoth from Pittsburgh (try it in SF at Giordano’s Bros. in the Mission).\u003c/p>\n\u003cp>Along with the bunny chow, peri peri chicken is a must at Amawele’s, where the sauce made in-house (also sold by the bottle) boasts a sharp, bright chile kick that burns but doesn’t hurt when slathered on chicken and served paleo-style on vegetables. It’s too bad the chicken breast is dry but just focus on the sauce.\u003c/p>\n\u003cp>Also on trend, like the paleo section of the menu, quinoa can replace the Cape Malay spiced rice dish with proteins of your choice on top. It works particularly well with sweet potatoes and a host of non-seasonal vegetables (carrots, broccoli) that taste fine but are an uninspiring diet-friendly ensemble. Paleo or quinoa bowl, both are very fitting for a weekday lunch that will power you into the afternoon, not weigh you down at the 3 PM meeting. But, honestly, if you’re exploring South African cuisine, get the bunny chow. Leave the paleo stuff for later.\u003c/p>\n\u003cfigure id=\"attachment_121334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0714-new.jpg\" alt=\"Amawele's South African Kitchen menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re through your giant meal (the bunny chow can easily serve two), linger with the housemade rooibos tea on a seating cushion by Rincon Center’s fountain and think how peaceful this is compared to the mad rush for dim sum a few steps away at Yank Sing. Eating bunny chow gazing at the upside-down fountain is one of those quirky “this can only happen here” moments that can liven up any routine weekday lunch hour.\u003c/p>\n\u003cfigure id=\"attachment_121335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0706-new.jpg\" alt=\"Rincon Center’s fountain is a scenic spot to enjoy to-go lunch.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rincon Center’s fountain is a scenic spot to enjoy to-go lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cstrong>Amawele’s South African Kitchen\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://www.google.com/maps/place/Amawele's+South+African+Kitchen/@37.7924983,-122.3931387,15z/data=!4m2!3m1!1s0x0:0x4d36863a53860af0?sa=X&ved=0ahUKEwiM8aHnjoLVAhVXzWMKHT_QAdMQ_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (415) 536-5900\u003cbr>\nHours: Mon-Fri, 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amaweles/\">Amawele's South African Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/afterpartychefs?lang=en\">@afterpartychefs\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/tags/afterpartychefs/\">#afterpartychefs\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/amaweles-south-african-kitchen-san-francisco-2\">Amawele’s South African Kitchen\u003c/a>\u003c/p>\n\u003ch2>Safari Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121371\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_9662-new.jpg\" alt=\"Somali food trailer that houses Safari kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Somali food trailer that houses Safari kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no seating, no park nearby to picnic at and congested parking in the narrow parking lot where the months-old Somali food trailer, \u003ca href=\"http://www.safarikitchensj.com\">Safari Kitchen\u003c/a>, resides in. It’s decidedly no-frills and feels like Austin, Texas both with the fact that it’s a niche cuisine food trailer and the roaring summer heat on one visit. Continuing the no-frills agenda, the menu doesn’t provide much choice either. You’ll have a bed of rice topped with beef, chicken, beef and chicken, or vegetables. So, you better like rice.\u003c/p>\n\u003cfigure id=\"attachment_121341\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg\" alt=\"Beef and Chicken combo rice plate at Safari Kitchen in San Jose.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef and Chicken combo rice plate at Safari Kitchen in San Jose. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those familiar with \u003ca href=\"http://thehalalguys.com/\">The Halal Guys\u003c/a> will notice this Somali staple isn’t dissimilar (there is even mild white sauce and a hot red sauce to squeeze on) but miles superior in everything from the recent New York transplant addition to SF — from the quality of meat to the heavy hand in seasoning to the slickness of the rice. A host of spices (“all starting with “C” as the cook in the Safari Kitchen trailer joked) including coriander, cumin, cinnamon and cardamom penetrate every cube of chicken and beef, along with the base of buttery, perky basmati rice. Imagine the flavor profile of barbecue with a supporting element of tandoori. Combined it’s smoky, sweet, salty and has a hint of umami that keeps bite after bite of meat and rice seem far more enticing than it sounds like. Sure, it’s enough food for two hungry eaters but who can complain about leftovers?\u003c/p>\n\u003cp>You’ll round out the meal with \u003cem>samusas\u003c/em>, which are exactly like the better-known \u003cem>samosas\u003c/em> in several other cultures around Africa, the Middle East and Asia. The flaky phyllo triangles filled with beautifully spiced, juicy ground beef. Also try the sweet version with cherry preserves that might be less traditional but will compete with any fruit preserve hand pie you’ve encountered before. The fry is perfect in both versions with not a speck of grease anywhere. It’s easy to fill up on these alone. Don’t do it.\u003c/p>\n\u003cfigure id=\"attachment_121342\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg\" alt=\"Beef Sambusa at Safari Kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef Sambusa at Safari Kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At just a few months old, Safari Kitchen is still in its youthful stage and awaiting its first academic year with the nearby college students (it's right between Downtown and San Jose State). Co-owners Amin Munye and Guled Yousef met as undergraduate students at Arizona State University and both ended up in the Bay Area afterwards — Guled in tech and Amin as a barber at The Barbers Inc. The two decided to give entrepreneurship a try but originally had no idea what type of business to do. Munye is originally from Somalia and moved to the US when he was 14. His older sister worked for the US embassy in Somalia and was given the option to move to the US for health reasons. A few years later, Amin and his family were able to join her in the US where they settled in the South Bay. After all sorts of business plan brainstorms, the two budding entrepreneurs thought, “Why not do a food truck with a few dishes from Somalia served?” The Safari Kitchen then was born and the hope is to eventually have a more substantial menu and sit-down experience at a brick and mortar restaurant. \u003c/p>\n\u003cp>This is definitely not your average food trailer (or truck or stand or vendor or what not). The logo of a zebra made of cooking utensils is even pretty startling, just like the tenderness of the meat and deft hand with a cupboard of spices. Thinking about the rice plates, we’re ready for our next Somali lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.safarikitchensj.com\">\u003cstrong>Safari Kitchen\u003c/strong>\u003c/a>\u003cbr>\n17 S 8\u003csup>th\u003c/sup> St.\u003cbr>\nSan Jose, CA 95112 [\u003ca href=\"https://www.google.com/maps/place/Safari+Kitchen/@37.3393401,-121.883042,15z/data=!4m5!3m4!1s0x0:0xdd01d0010cc2b31d!8m2!3d37.3393401!4d-121.883042\">Map\u003c/a>]\u003cbr>\nPh: (408) 367-9416\u003cbr>\nHours: Tue-Sat, 11am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100013627202314\">Safari Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/safarikitchensj/\">@safarikitchensj\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/safari-kitchen-san-jose-5\">Safari Kitchen\u003c/a>\u003c/p>\n\u003ch2>Jubba Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_121380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg\" alt=\"Roasted goat cutlet (L) and beef suqaar kay kay (R).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet (L) and beef suqaar kay kay (R). \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sit-down restaurant \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba\u003c/a> is Safari Kitchen’s contrast, on the opposite side of the sprawling city of San Jose and boasting the same no-frills vibe but there are chairs, tables and air conditioning. Other than the aforementioned heavily spiced meat-on- basmati rice plates, arguably the two most celebrated dishes of Somali cooking are a platter of similarly spice rubbed goat and a sweet and sour stir-fry of sorts called \u003cem>kay kay\u003c/em>. Both can be found at nine-year old Jubba, located in a mostly non-commercial residential community, right by the busy Santa Teresa VTA light rail station. In that \u003cem>kay kay\u003c/em>, seemingly two pounds beef cubes (called beef \u003cem>suqaar\u003c/em>) with no gristle (often a stir-fry’s downfall) gets tossed with chapatti (like flatbread shreds), bananas, onions, about a pound of nicely softened broccoli and snap pears, and an extreme amount of sesame oil that will definitely leave you wanting plenty of water from the salt rush. Ultimately, it’s the banana that ends up as the over-arching flavoring agent. Beef \u003cem>suqaar\u003c/em>, flatbread and banana? Who knew it could be a hit?\u003c/p>\n\u003cfigure id=\"attachment_121377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-Interior.jpg\" alt=\"Jubba interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg\" alt=\"Kay kay, a stir-fry with beef suqaar at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kay kay, a stir-fry with beef suqaar at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the next specialty, goat comes as bone-in hunks, ranging from dry and flabby to fork tender. The meat itself doesn’t have the barnyard smirk that can make a Mexican birria specialist’s goat taste so polarizing and also so special. Jubba’s goat tastes of indifferent meat and the berbere spice mix doesn’t coat the meat with the same unabashed punch as at Safari Kitchen.\u003c/p>\n\u003cfigure id=\"attachment_121379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg\" alt=\"Roasted goat cutlet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main mode of eating at Jubba appears to be the chapatti wraps. It’s essentially a Somali burrito in size and just swaps out rice, beans and guacamole for onions and peppers joining tilapia, beef or chicken. The only reason to opt for this over the other platters is serving size. Yes, they’re more than enough for one but the platters are really for 2-3 people (a steal for $12-13). The Sports Plate gets two people two proteins on one tire-sized plate with basmati rice or spaghetti for $26 and seems perfectly geared to diners looking more for leftovers than anything else. Like with Ethiopia’s cuisine often having Italian components from its colonial history, the same is the case for Somalia. Spaghetti seems like a strange match for deftly spiced goat but it’s a diet staple — and we certainly saw several diners digging into their pile of spaghetti with beef \u003cem>suqaar\u003c/em>. Yes, this is not your typical meatballs and marinara.\u003c/p>\n\u003cp>Our vote for platter accompaniment goes to the injera bread that is much thicker and a less tart than most versions at Bay Area Ethiopian restaurants (like the Italian influence, here’s another nod to the similarities of Ethiopian and Somali dining). But, the injera does have the same function (use your hands!) here as at any Ethiopian restaurant. Unlike in Ethiopia, though, the food is not served on the injera itself. Since most Somalian dishes aren’t curry or sauce based like in Ethiopia, you’ll end up using a fork and knife and rip off some injera as a palate cleanser.\u003c/p>\n\u003cfigure id=\"attachment_121381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg\" alt=\"Sambusa and mandasi pastries at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sambusa and mandasi pastries at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No matter what entrée lies ahead, start with a \u003cem>samusa\u003c/em>, fried to perfection with no hint of grease and a filling of ground beef and spices that come tumbling out dramatically after your initial bite. \u003cem>Mandasi\u003c/em>, a sweet potato pastry that tastes and looks like a flattened yam beignet, has pretty little to recommend for it in the shadow of the samosa. It’s a harmless version of fried dough if that’s a needed part of your meal. For both, make sure to dunk the pastries in the medium hot green spice condiment that come on the side.\u003c/p>\n\u003cfigure id=\"attachment_121383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg\" alt=\"The ground beef filling of the sambusa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ground beef filling of the sambusa. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg\" alt=\"Somalian art decorations at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Somalian art decorations at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot to love about this opposite of flashy family-run operation, from the food to the fact that decor is limited to a few woven objects on the wall, a placard of Somali crops and fruits and a TV on CNN by the entrance. It’s not an elaborate set-up but has a lot of heart and is clearly a local favorite with the African community. Diners stream in randomly to order, then savor, the free pour-yourself sweet tea that comes out blazing hot (use two espresso-sized paper cups!) and packs more sugar than the typical sweet tea on a porch in Mississippi. Somehow, its over the top quirky sweetness seems to taste just right when eating some \u003cem>kay kay\u003c/em> in this far corner of San Jose.\u003c/p>\n\u003cfigure id=\"attachment_121376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-exterior.jpg\" alt=\"Jubba exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">\u003cstrong>Jubba Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5330 Terner Way\u003cbr>\nSan Jose, CA 95136 [\u003ca href=\"https://www.google.com/maps/place/Jubba+Somali+Restaurant/@37.2573964,-121.8607531,15z/data=!4m2!3m1!1s0x0:0x5774614b48934b2?sa=X&ved=0ahUKEwjHyNfelLTVAhVhxlQKHWdtB6EQ_BIIgAEwCg\">Map\u003c/a>]\u003cbr>\nPh: (408) 440-1504\u003cbr>\nHours: Daily, 11am-9:30pm; Closed Wednesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a>\u003cbr>\nPrice Range: $S ($13-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">Jubba Restaurant\u003c/a>\u003c/p>\n\u003ch2>Miliki\u003c/h2>\n\u003cfigure id=\"attachment_121423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2416-new.jpg\" alt=\"Combination RIce and Bean Plate with Fish at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combination RIce and Bean Plate with Fish at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was an inauspicious start when we arrived at \u003ca href=\"http://www.milikispot.com\">Miliki\u003c/a> one recent weekday, wondering if the place was even open. There were no diners eating lunch. The menu outside only says that American diner-style food is served. Yet, somehow there has to be some of the Nigerian food that we ventured to Oakland’s Laurel District (it’s a stretch of MacArthur Blvd. by 580, southeast of Downtown) for, right? Noticing us stalling outside, the gracious waitress and mother of a co-owner, Enny Aregbe, came outside to say that only African food was available at that time.\u003c/p>\n\u003cp>You can sense our relief.\u003c/p>\n\u003cfigure id=\"attachment_121416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2365-new.jpg\" alt=\"Miliki menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out that the American food is served in the morning when chef Kirk Roberts runs the kitchen. Roberts previously owned Full House Cafe next door but it closed and became the ultra popular Sequoia Diner under new owners. Now for two years, Roberts has run essentially a permanent breakfast pop-up at Miliki (word of advice: for Nigerian food, come after 1pm to be sure it’s being served). So, as tempting as biscuits and gravy and bacon hash sound, we wanted fufu. And we got plenty of it.\u003c/p>\n\u003cp>Nigeria is a country of 186 million people, making it the largest country on the continent and over twice the size of second place Ethiopia. The country’s largest city, Lagos, is one of the fastest growing cities in the world, yet according \u003ca href=\"https://www.ft.com/content/8b24d40a-c064-11e1-982d-00144feabdc0?mhq5j=e1\">to a study by the Financial Times\u003c/a>, nearly 2/3 of the city lives in slums. It’s a city that represents the cultural and economic possibilities of a whole country on the western coast of Africa — and its struggles.\u003c/p>\n\u003cp>For whatever reason, be it lack of tourists visiting and craving the food or hard to find ingredients, Nigerian cuisine hasn’t made the big leap to the U.S., and certainly the Bay Area, like Moroccan and Ethiopian cuisines. But as Miliki will teach you, it’s an extensive cuisine full of huge flavor like you’d expect from a country of Nigeria’s size.\u003c/p>\n\u003cfigure id=\"attachment_121418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2375-new.jpg\" alt=\"Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The core of the menu is based on hearty entrées that are customizable in a mix and match style (just wait for the Nigerian fast-casual concept, coming soon to the FiDi!). Diners choose an \u003cem>okele\u003c/em> (starch), stew and meat. It’s confusing because the menu says that three meats can be served per stew, yet we only were given the option of one. One does indeed seem like plenty.\u003c/p>\n\u003cp>Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed \u003cem>egusi\u003c/em> (a melon seed), had a beautiful gamey flavor but lurked on the dry side texture-wise. It needed to bathe in the stew, fragrant in the earthy-herbal profile like a thoughtfully made marinara sauce with \u003cem>egusi\u003c/em> looking and even tasting a bit like you added some Parmesan.\u003c/p>\n\u003cp>Our chosen \u003cem>okele\u003c/em> for this was fufu, essentially a pile of mashed yams that has the cloying consistency of mochi and, as a dining companion correctly pointed out, tastes identical to Betty Crocker’s instant mashed potatoes. Fufu is pretty boring stuff, yet necessary for ripping and grabbing that goat meat (forks are discouraged but offered). It’s also the best known Nigerian diet staple, seen at practically every meal everywhere in the country, like baguettes in France.\u003c/p>\n\u003cfigure id=\"attachment_121420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2388-new.jpg\" alt=\"Fufu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fufu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>egusi\u003c/em> was a sign of rewarding flavors to come. Dish after dish presented careful but forceful spicing. Even the seemingly banal scoop of rice on the combination platter scored with tomato, peppers and onions alongside flaky tilapia. That rice, by the way, is jollof rice — one of the key parts of Nigeria’s cuisine and very similar to what is called dirty rice in New Orleans. Every component lifts the other — the rice, fish and trio of smoky, slow-cooked beans, tender stewed greens, and sweet fried plantains. It’s the must-order at Miliki.\u003c/p>\n\u003cp>When it comes to spice, Miliki’s pepper soup had a sharp, pungent style of spice courtesy of the aggressive alligator pepper. Think of ash and Tabasco sauce combined. It’s weird. It’s not great. It’s not bad. The broth was too watery to stand up to tough beef and tender tripe (fish is probably the way to go). Try it once but chances are it won’t be a dish you come back again and again for. But you never know if you don’t try...\u003c/p>\n\u003cfigure id=\"attachment_121421\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2402-new.jpg\" alt=\"Pepper Soup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121421\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pepper Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black eyed pea fritters called \u003cem>akara\u003c/em>, \u003cem>suya\u003c/em> (beef skewers) and sweet, fried balls of dough, appropriately called “puff puff,” are the main appetizers. They seem more like hunger-satiating snack munchies to accompany the almost sugary non-alcoholic Malta Guinness beer from Nigeria or one of the various non-craft beer bottles available before heading towards the stews and starches.\u003c/p>\n\u003cfigure id=\"attachment_121424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2432-new.jpg\" alt=\"Miliki interior dining area with host Enny Aregbe in background.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki interior dining area with host Enny Aregbe in background. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2367-new.jpg\" alt=\"The bar at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Decor isn’t Miliki’s strength with a faded, worn look to the booths and tables, though some art on the walls and the front bar makes thing look like they get pretty exciting at some point. That exciting time would be Friday nights when a DJ takes over and Miliki offers a fun evening of music and food “to keep the community together” as Enny told us. That’s vital right now knowing the many issues facing Oakland, from gentrification to crime. Enny’s son Bayo started the restaurant almost eight years ago with his friend Ishmael Okunade and, together, three have helped steer the restaurant through some tough times.\u003c/p>\n\u003cp>Just a year ago, Miliki almost was part of that rapid gentrification when a landlord looked to replace it with a craft beer garden. Just look at the brunch lines at \u003ca href=\"http://www.sequoiadiner.com\">Sequoia Diner\u003c/a>, the forthcoming opening of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> in the retro Glenn’s Hot Dog location and the construction right outside of Miliki on MacArthur — the area is changing and it’s not hard to see the gentrification coming, for better or for worse. Luckily, we still have Miliki. And there’s plenty of fufu and pepper soup to sample because of that.\u003c/p>\n\u003cfigure id=\"attachment_121425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2435-new.jpg\" alt=\"Miliki exterior on MacArthur Ave. in Oakland's Laurel district.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki exterior on MacArthur Ave. in Oakland's Laurel district. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.milikispot.com\">\u003cstrong>Miliki\u003c/strong>\u003c/a>\u003cbr>\n3725 MacArthur Blvd.\u003cbr>\nOakland, CA 94619 [\u003ca href=\"https://www.google.com/maps/place/Miliki/@37.7917405,-122.1990904,15z/data=!4m2!3m1!1s0x0:0xbb785b0de8350c01?sa=X&ved=0ahUKEwj5maK4iYLVAhUI_mMKHR-YArgQ_BIIazAK\">Map\u003c/a>]\u003cbr>\nPh: (510) 531-6970\u003cbr>\nHours: Tue-Sun 8am- 8:30pm but Nigerian food starts roughly around noon; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MILIKI-RESTAURANT-141005385924687/?rf=159835614156280\">Miliki Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">Miliki\u003c/a>\u003c/p>\n\u003ch2>Tadu Ethiopian Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2296-new.jpg\" alt=\"Combo platter: Vegetable dishes and Kitfo.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combo platter: Vegetable dishes and Kitfo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of the couscous and tagines of Morocco, Ethiopia’s communal injera-based platters and strong cups of coffee from the country’s renowned beans is the best-known African cuisine in the U.S. Washington D.C. and Los Angeles have their own Little Ethiopia enclaves where avid diners visit the different Ethiopian spots and everyone has their particular favorite amidst stiff competition like we talk about dim sum in the Richmond or Mission burritos. It’s not quite the same in San Francisco. Oakland and Berkeley are home to some fantastic Ethiopian destinations as our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\">guide\u003c/a> will show you. The city has a handful of Ethiopian restaurants but for the most part, diners head across the Bay for their kitfo fix.\u003c/p>\n\u003cp>Except, at the two-and-a-half-year old \u003ca href=\"http://www.taduethiopiankitchen.com\">Tadu\u003c/a>, named for the owner’s grandmother and honoring her lifetime of warmth and love. Owner Elias Shawel, a former limousine driver, opened the restaurant because he couldn’t find a good place for kitfo. He definitely solved that issue.\u003c/p>\n\u003cfigure id=\"attachment_121391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2345-new.jpg\" alt=\"Inside Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tadu is at the edge of the Tenderloin now. When it opened, Tadu was truly \u003cem>in\u003c/em> the thick of it — a classic example of the rapid changes going on around this particular San Francisco neighborhood. Inside the restaurant, you’ll find orange splashed walls with Ethiopian art and maps, a semi-open kitchen and a central register where diners come and go every few minutes picking up to-go orders — a strange thing since this doesn’t seem like food that can travel well. Well, there is a kitfo sandwich. But you’re not coming to Tadu for a sandwich, are you? No, you’re here for the grand injera platters.\u003c/p>\n\u003cp>You can feel the childlike giddiness when one of the round platters arrives à la a pizza at the center of the table. This is a meal for everyone, from the solo diner to a party of six. Be it lunch or dinner, the entire meal sits on injera made in Oakland and driven back to Tadu daily. Injera covers the entire platter and additional rolled up injera is served on the side functioning as fork, knife, and spoon — heck, it might be the napkin and a water glass too if you’re really going for it. Bitter as a grapefruit, injera begs to be covered in other flavors, instead of being consumed on its own. Remember, it's a utensil. There are no off tastes but you won’t crave injera like a Josey Baker bread or Tartine’s country loaf.\u003c/p>\n\u003cfigure id=\"attachment_121394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2320-new.jpg\" alt=\"Rolls of Injera at Tadu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rolls of Injera at Tadu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ethiopian cuisine is particularly great for vegetarian and vegan diners since the standout dish is the vegetarian sampler. The injera is covered by various spreads, dips and wots (stew-like curries. \u003cem>Azifa\u003c/em>, a preparation of lentils fragrant with mustard seeds and jalapeño, wins big, while the \u003cem>misir wot\u003c/em> (a lentil sauce with berbere spices) provides a nice dose of heat but isn’t much more than a pile of lentils. \u003cem>Buticha\u003c/em>, mashed chickpeas, comes on a lettuce salad and could be a fine hummus at a party. The sautéed collard greens, known as \u003cem>gomen\u003c/em>, are passable but far better when ordered with lamb since some of the meat’s juices rub off. When countless rolls of injera have been ripped, dunked and eaten, it’s the \u003cem>shiro wot\u003c/em> (a dark purée of chickpeas, ginger, and tomatoes) and the refreshing \u003cem>alicha tikil gomen\u003c/em> (precisely cut, turmeric-stained potatoes and carrots with fresh cabbage) that emerge as winners.\u003c/p>\n\u003cp>Kitfo is the other iconic dish you’ll see on the majority of tables at any Ethiopian restaurants. It’s essentially ultra buttery ground beef, best ordered raw like how it’d be consumed in Ethiopia. That being said, many diners hesitate and opt for it medium rare to medium but sadly the gamey funk and soft texture leaves. It becomes greasy hamburger meat. You have the option to liven things up with jalapeño and cheese. Skip the cheese (there’s enough butter already) but do go for the spice since ground beef on its own has little taste.\u003c/p>\n\u003cp>Cubes of chicken, lamb and beef known as “tibs” are the other main dish to know, beautifully seasoned with berbere spices and jalapenos. Diners can start with \u003cem>sambussas\u003c/em>, filled with ground beef or lentils, but, trust us, you won’t need more than what comes on the injera. Just sip some of the thick and kind of bland telba (a flax seed and honey drink) or grab some more injera, and you’ll be more than content.\u003c/p>\n\u003cfigure id=\"attachment_121389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2354-new.jpg\" alt=\"The entrance to Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taduethiopiankitchen.com/\">\u003cstrong>Tadu Ethiopian Kitchen\u003c/strong>\u003c/a>\u003cbr>\n484 Ellis St.\u003cbr>\nSan Francisco, CA 94102 [\u003ca href=\"https://www.google.com/maps/place/Tadu+Ethiopian+Kitchen/@37.7848875,-122.4140304,15z/data=!4m5!3m4!1s0x0:0xfd7fee08026bbee4!8m2!3d37.7848875!4d-122.4140304\">Map\u003c/a>]\u003cbr>\nPh: (415) 409-6649\u003cbr>\nHours: Daily 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/taduethiopiankitchen\">Tadu Ethiopian Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/taduethiopian\">@taduethiopian\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tadu-ethiopian-kitchen-san-francisco-3\">Tadu Ethiopian Kitchen\u003c/a>\u003c/p>\n\u003ch2>Suya\u003c/h2>\n\u003cfigure id=\"attachment_121436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2462-new.jpg\" alt=\"The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the menu of the aforementioned Miliki, suya is a traditional beef skewer coated in a rub of myriad spices, chilies and crushed peanuts. At Uptown Oakland’s African and Caribbean fast-casual spot, \u003ca href=\"http://www.suyaafricangrill.com\">Suya\u003c/a>, “suya” is referred to as a West African spice rub. Will the real suya please stand up? The answer is: both. Suya is a term for a spice and that spice on grilled skewers of meat. In the case of Suya the restaurant suya is the spice rub.\u003c/p>\n\u003cfigure id=\"attachment_121434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2448-new.jpg\" alt=\"The menu at Suya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Suya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve answered this question, here come a few more. Remember, this is the fast-casual world where customization is key. So the question isn’t just which protein but also which spice: Jamaican jerk or suya?\u003c/p>\n\u003cfigure id=\"attachment_121440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2479-new.jpg\" alt=\"It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our purposes, it was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia (only suya spicing is allowed on the beef). The suya is an earthy, slightly sweet rub that slowly grows in heat to a point where a glass of water is needed but there’s no raging fire to put out. In contrast, the jerk seasoning on the chicken was tame.\u003c/p>\n\u003cfigure id=\"attachment_121435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2455-new.jpg\" alt=\"The interior space at Suya in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior space at Suya in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We got ahead of ourselves. Protein and spice selection are step three. Step one for this fast-casual menu is method of eating: skewers, entrée salad or wrap? Most diners seem to stick to wraps because if there’s one thing we’ve learned from the fast-casual world, it’s that SF diners love anything in a wrap (see: \u003ca href=\"http://www.souvlasf.com\">Souvla\u003c/a>, \u003ca href=\"http://www.sushirrito.com\">Sushirrito\u003c/a>). Unfortunately, perfectly suya-spiced beef was lost amidst a filling of 95% lettuce mix and scattered raw mushrooms in the wrap. The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. I’d steer you towards the skewers with two sides but the grilled corn was weeping from dry kernels and a mushy grilled plantain would have been the nightmare of anyone who’s found a banana lost in their backpack a week later. Solution: opt for the salad since the sides are lacking and wraps need some tweaking.\u003c/p>\n\u003cfigure id=\"attachment_121441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2482-new.jpg\" alt=\" Suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2489-new.jpg\" alt=\"Inside the suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suya is a smart idea and one that was ahead of its time when husband-and-wife team Seun and Zain Oke (he’s from Nigeria, she’s from Oakland and attended Cal) saw the overlap of Caribbean and African cooking and decided together to package it as a student-friendly fast-casual concept. The space is bare other than a single West African painting but the vibe isn’t subdued. Bob Marley is on the stereo, after all. Suya is an interesting concept and one that is clearly a hit with East Bay diners. The original location is in Berkeley near the Cal campus. This second one was somewhat crowded on one recent weekday lunch hour with some groups sticking around to eat some jerk chicken and sneak in a Friday Corona treat, while others hustled back to Pandora and the other companies in this rapidly growing tech hub. The concept's popularity in this area recently led to the opening of a third Suya, just a few blocks away in the heart of downtown Oakland.\u003c/p>\n\u003cp>Strangely, for a fast-casual spot, conveniences and details are lacking. Diners have to ask for water, silverware or napkins. The Jamaican ginger beer tastes like straight sugar syrup, lacking any of the desired sharp ginger bite. But, hey don’t worry, just focus on the suya beef skewers and every little thing will be alright.\u003c/p>\n\u003cfigure id=\"attachment_121433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2444-new.jpg\" alt=\"Suya African-Caribbean Grill exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya African-Caribbean Grill exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.suyaafricangrill.com\">\u003cstrong>Suya African-Caribbean Grill\u003c/strong>\u003c/a>\u003cbr>\n408 22\u003csup>nd\u003c/sup> St.\u003cbr>\nOakland, CA 94102 [\u003ca href=\"https://www.google.com/search?q=suya%20african%20grill%20oakland&ie=utf-8&oe=utf-8&npsic=0&rflfq=1&rlha=0&rllag=37840630,-122266236,3297&tbm=lcl&rldimm=2432587280784251209&ved=0ahUKEwjNl7f4l7TVAhWFiVQKHay8BMEQvS4IPTAA&rldoc=1&tbs=lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4\">Map\u003c/a>]\u003cbr>\nPh: (510) 465-7892\u003cbr>\nHours: Mon-Fri, 11am-3pm, 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\">@SuyaAfricanGril\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/suyaafricangrill/?hl=en\">@suyaafricangrill\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/suya-african-caribbean-grill-oakland\">Suya African-Caribbean Grill\u003c/a>\u003c/p>\n\u003ch2>Bissap Baobab\u003c/h2>\n\u003cfigure id=\"attachment_121476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2515-new.jpg\" alt=\"Bissap Baobab festive interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab festive interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s no lacking decor at this Downtown Oakland Senegalese restaurant. Everywhere you look is something — a car, colorful posters, even ceiling art installations that look like clouds. Festive as an adjective for the atmosphere is putting it lightly. You’re going to have a good time. It’s a different type of good time than at the older sibling in SF’s Mission District, where the original \u003ca href=\"http://www.bissapbaobab.com\">Bissap Baobab\u003c/a> is better known for dancing and late night drinks. You can get that weekends in Oakland, too, but lunch is only served in Oakland.\u003c/p>\n\u003cp>You can still get a hibiscus margarita and other fruit-spiked cocktails in the daytime or a more lunch-friendly bracing ginger and pineapple juice or kale, ginger, apple and carrot smoothie. In Oakland, it’s fully about the Senegalese cuisine. The Senegalese cuisine in turn, is really about a holy trinity of sauces (different than the holy trinity of ingredients in New Orleans cooking).\u003c/p>\n\u003cfigure id=\"attachment_121477\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2518-new.jpg\" alt=\"Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R).\" width=\"640\" class=\"size-full wp-image-121477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Mafe\u003c/em> is a peanut stew that tastes more of unsalted nut butter than what you’re probably used to from a sweetened creamy jar of Jif. It coats cubes of lamb perfectly but is slightly on the awkward greasy side.\u003c/p>\n\u003cfigure id=\"attachment_121481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2547-new.jpg\" alt=\"Mafe plate with lamb.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mafe plate with lamb. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yassa\u003c/em> is for the mustard fans in the house, where the honey mustard-like base gets a necessary burst of acidity from lemon and works well coating a flaky filet of tilapia.\u003c/p>\n\u003cfigure id=\"attachment_121479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2523-new.jpg\" alt=\"Yassa with fish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yassa with tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most assertive is a nameless spicy coconut curry that has such a resolute coconut-forward taste, you won’t notice what protein it’s with. If, like this writer, you swear by coconut, this is the sauce for you. However, any subtleties of tilapia beneath it will be completely lost, so try to have it coat the rice and not the protein.\u003c/p>\n\u003cp>The focus on being a sauce-based cuisine is largely from the French colonial influence on Senegal, one of the few Francophone countries in Africa. It’s not a direct pipeline of Escoffier to Senegal but diners certainly can see and taste the connection. These are flavor-packed sauces that aren’t fussy and aren’t overly heavy on the stomach, like say a buttery béarnaise. Some additional spice could be welcome and that’s where the on-point pepper condiment comes in handy adding just the right jolt when you’re ready (don’t add too much and drink ginger juice at the same time!). It’s a fun type of cooking and great when things are kicked off with a Créole dish of spicy and jasmine rice filling a halved avocado or a clean, proper “tropical” salad of greens and citrus slices. That salad joins the three sauce preparations for a steal of a lunch deal running $12 to $13 and can feed two. That lunch platter also comes with perfectly fried plantains and rice (the couscous one time was clearly undercooked, so avoid it). It’s no secret why Oakland office workers try to sneak here for a vacation at lunch that will fill them up but not weigh them down and feel like they’re 3,000 miles from the cubicle.\u003c/p>\n\u003cfigure id=\"attachment_121474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2505-new.jpg\" alt=\"The dining area at Oakland Bissap Baobab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Oakland Bissap Baobab. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Bissap Baobab just entered its third decade in business, an eternity in restaurant years, especially after a fire that closed it a few years ago and led the owners to seek out the Oakland location. The SF one is back and busy as ever. So, both sides of the Bay can count on good times and enjoyable, reliable Senegalese food at Bissap Baobab. It’s time for another round of hibiscus margaritas.\u003c/p>\n\u003cfigure id=\"attachment_121472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2502-new.jpg\" alt=\"Bissap Baobab exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://www.bissapbaobab.com\">\u003cstrong>Bissap Baobab\u003c/strong>\u003c/a>\u003cbr>\n381 15\u003csup>th\u003c/sup> St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://www.google.com/maps/place/Bissap+Baobab/@37.8045286,-122.2690933,15z/data=!4m2!3m1!1s0x0:0x3104f41bf48c1f6?sa=X&ved=0ahUKEwirqrn5mLTVAhVqr1QKHQMbA44Q_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (510) 817-4722\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm; Wed-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bissap-Baobab-Oakland-485809194852671/\">Bissap Baobab Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bissapbaobab?lang=en\">@BissapBaobab\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bissapbaobab/\">@bissapbaobab\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$18 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bissap-baobab-oakland-oakland\">Bissap Baobab Oakland\u003c/a>\u003c/p>\n\u003ch2>Radio Africa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2584-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mourad Lahlou and Eskender Aseged are the two Bay Area chefs from African nations who have reached the level of being household names for many Bay Area diners. What’s interesting is how neither is cooking anything traditional. Lahlou did cook traditional Moroccan with Californian influences at Aziza and now his namesake FiDi restaurant, \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a>, is really the inverse as a contemporary Californian restaurant with Moroccan elements.\u003c/p>\n\u003cfigure id=\"attachment_121494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2564-new.jpg\" alt=\"The counter and menu inside Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and menu inside Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Mourad is a lavish dining room with soaring ceilings and chandeliers on the ground level of the spectacular gothic skyscraper on New Montgomery Street that also houses Yelp’s headquarters, Aseged is quietly cooking in the far southeast corner of the city. His restaurant, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa\u003c/a>, opened along Third Street in the Bayview in 2012 and the expected movement of gentrification to the neighborhood following its lead hasn’t really happened as expected — yet, at least.\u003c/p>\n\u003cp>Inside Radio Africa, you’ll find an abundance of flora and fauna, cactus, communal tables, and ample natural light. It feels like you’re eating in a greenhouse, a contrast to the often frantic vibe outside the restaurant. That relaxed, virtuous vibe extends to Aseged’s plates.\u003c/p>\n\u003cfigure id=\"attachment_121498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2589-new.jpg\" alt=\"Radio Africa interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes are virtuous and simple with very basic embellishments in the fashion that Whole Foods and meal-kit deliveries are trying to promote (think Healthyish and holistic diets). There might be an African spice here and there, maybe a housemade chermoula condiment on one dish. Let’s be honest, though, it’s mostly yoga cuisine and that’s not a bad thing when you feel great and the food isn’t dull.\u003c/p>\n\u003cfigure id=\"attachment_121508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2662-new.jpg\" alt=\"Wild salmon comes simply with quinoa and cooked spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon comes simply with quinoa and cooked spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wild salmon comes simply with quinoa and cooked spinach is a dish that could please both James Beard (perfectly cooked piece of fish and equally perfect quinoa) and Weight Watchers. An arugula salad with roasted beets had a few surprise bursts of early summer tomatoes, scattered goat cheese and a pesto sauce that tied everything together without becoming uncomfortably oily. It’s nothing trailblazing but also not just #anotherbeetsandgoatcheesesalad.\u003c/p>\n\u003cfigure id=\"attachment_121500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2601-new.jpg\" alt=\"Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A chicken jambalaya has very little to do with the spicy tomato-based rice dish of New Orleans. The sauce is a lightly spiced pepper-base one mixed with wilted kale and long grain rice. There’s no shrimp. It’s just bite-size skinless chicken pieces that are one notch from being dry but saved by the well composed other parts on the plate. It’s not a perfect dish. It’s satisfying, however. It’s also a dish that makes you think about jambalaya being served as a rowdy good times touristy dish on Bourbon Street but has serious roots in the Low Country slaves and reaching further back to Africa pre-slave trade centuries ago.\u003c/p>\n\u003cfigure id=\"attachment_121509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2665-new.jpg\" alt=\"Chicken jambalaya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken jambalaya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2615-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more important to note about Radio Africa than the food is the powerful story of Aseged himself. The chef hails from Ethiopia and escaped to Sudan before immigrating to the U.S. His big break came as a cook in the kitchen of Square One, Joyce Goldstein’s restaurant that for much of the 80s and 90s was one of the post-Chez Panisse second wave of Californian cuisine trailblazers with the likes of Boulevard, Stars and Zuni Cafe. Aseged worked front and back of the house elsewhere at the likes of Boulevard and Campton Place before fulfilling his Radio Africa dream as one of the pivotal early pop-ups in SF around the same time the likes of Mr. Pollo and Lazy Bear started. Now five years in, it’s clear the restaurant is a centerpiece of the neighborhood judging from everyone who stopped in for lunch and a (sweetened just right) hibiscus lemonade.\u003c/p>\n\u003cfigure id=\"attachment_121499\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2593-new.jpg\" alt=\"Hibiscus lemonade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-121499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus lemonade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aseged even gives a neighborhood shoutout on the beer front with the 3\u003csup>rd\u003c/sup> St. Pale Ale from Bayview’s year-old \u003ca href=\"http://www.laughingmonkbrewing.com/\">Laughing Monk Brewing\u003c/a>, a neighborhood newcomer that followed Radio Africa’s lead and is seeing success at its tap room. See, Radio Africa is much more than just an enjoyable lunch of salmon and quinoa.\u003c/p>\n\u003cfigure id=\"attachment_121492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2561-new.jpg\" alt=\"Radio Africa Kitchen exterior in Bayview.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121492\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa Kitchen exterior in Bayview. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.radioafricakitchen.com\">\u003cstrong>Radio Africa Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4800 3rd St.\u003cbr>\nSan Francisco, CA 94124 [\u003ca href=\"https://www.google.com/maps/place/Radio+Africa+Kitchen/@37.7347738,-122.3909829,15z/data=!4m2!3m1!1s0x0:0x880ced93f51fdc2b?sa=X&ved=0ahUKEwicwc_dmbTVAhUmxFQKHdQXC9oQ_BIIgQEwCw\">Map\u003c/a>]\u003cbr>\nPh: (415) 826-9660\u003cbr>\nHours: Mon-Fri 12pm-2:30pm, 5:30pm-8pm; Closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Radio-Africa-Kitchen-214817898543835/\">Radio Africa & Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/radioafricakitchen/\">@radioafricakitchen\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/radio-africa-kitchen-san-francisco\">Radio Africa Kitchen\u003c/a>\u003c/p>\n\u003ch2>Aicha Moroccan Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_121515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2799-new.jpg\" alt=\"Aicha interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Moroccan restaurants in the city of San Francisco share three traits — they’re formal affairs open only for dinner (with belly dancing frequently on weekends), sport an intricate interior design, and are located in the Lower Nob Hill area around Polk Street.\u003c/p>\n\u003cp>The six-year old \u003ca href=\"http://yoratech.com/aichacuisine/\">Aicha\u003c/a>, started by a first-time restaurateur from the tech industry (long before that was the cliché it is today in 2017) only satisfies the latter of that trio. It is indeed open for lunch and its dark, warm space with lanterns dangling above the kitchen, Moroccan art pieces scattered on the walls cushions and low-back banquettes covered with sheets that provide a calm escape from the relentless bar crawl of Polk Gulch outside but hardly an ornate environment like at a ritzy Marrakech hotel. It feels a little musty, like a well-worn living room of an apartment where most of the apartment is an open kitchen and food storage.\u003c/p>\n\u003cp>The main standards of Moroccan cuisine make up Aicha’s menu, led by kebab-on rice “grillades” and 15 total choices for tagines and couscous plates.\u003c/p>\n\u003cfigure id=\"attachment_121520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2829-new.jpg\" alt=\"Lamb shank tagine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb shank tagine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything was enjoyable but seemed a tick off in some regard. A lamb shank tagine had a subdued broth and the lamb itself a bit on the overcooked side, missing the hoped for gaminess and fork-tender flakiness (and I wish the tagine itself was at least presented tableside). Bread with the tagine is limp and pale, like a cake-textured white bread (compared to the baguette at Cafe Zitouna mentioned below). The plump prunes on the tagine plate were the best part of the dish — not exactly what you’d hope for. A royal kebab platter provides an assortment of various meats that vary from being a juicy, rewarding kefta (ground beef and lamb) to fine but uninspiring (merguez and chicken) to being clearly left on the grill too long (beef). We should mention the accompanying rice and salad (with craisins and olives!) were a step above the norm. However, even the tea just didn’t have the mint intensity that often is found at similar establishments.\u003c/p>\n\u003cfigure id=\"attachment_121523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2846-new.jpg\" alt=\"Royal kebab platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal kebab platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reasons to highly recommend Aicha are how the dishes that show Moroccan cuisine’s classic intense sweet meets savory contrast are the ones that thrive. Do you like Cinnamon Toast Crunch? Then don’t think twice about a side order of the cinnamon and sugar dusted couscous with regular and golden raisins. This is not a subtle dish in any way and it’s hard not to love its sweet-edged rustic sensibility.\u003c/p>\n\u003cfigure id=\"attachment_121528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2892-new.jpg\" alt=\"Cinnamon and sugar dusted couscous with regular and golden raisins.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon and sugar dusted couscous with regular and golden raisins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whatever you’re main part of the meal is, start with the \u003cem>basteeya\u003c/em>, Morocco’s version of a warm protein-filled pastry coated with cinnamon and sugar. Aicha’s version is right on par with the best that Mourad Lahlou has offered at Mourad and Aziza. Saffron, turmeric and ginger come billowing out with the smoke when you crack the flaky phyllo crust and have a first bite of the moist chicken. There’s a lot going on. And, the portion is generous (keep in mind it’s an appetizer!). Each bite is a thrilling moment. Of course, couscous, tagines and kebabs get all the attention. Heck, Moroccan mint tea even is more talked about in most dining circles. This \u003cem>basteeya\u003c/em> will remind you that it deserves a place on the table, as well. Just make room for the main courses because Aicha’s small tables’ space gets filled up really quickly.\u003c/p>\n\u003cfigure id=\"attachment_121518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2821-new.jpg\" alt=\"Basteeya at Aicha.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Basteeya at Aicha. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121530\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2913-new.jpg\" alt=\"Moroccan mint tea served tableside.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-121530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea served tableside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2923-new.jpg\" alt=\"Moroccan mint tea.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2793-new.jpg\" alt=\"Aicha Moroccan Cuisine exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha Moroccan Cuisine exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://yoratech.com/aichacuisine/\">\u003cstrong>Aicha Moroccan Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1303 Polk St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Aicha+Moroccan+Restaurant+In+san+Francisco/@37.788877,-122.420473,15z/data=!4m2!3m1!1s0x0:0x746b5ba3c67b8026?sa=X&ved=0ahUKEwivyqvfmrTVAhXHrlQKHezQAkQQ_BIIfzAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 345-9947\u003cbr>\nHours: Mon, Tue and Thu, 11:30am-9:15pm; Wed, 4:30pm-9:15pm; Fri-Sat, 11:30am-9:45pm; Sun, 11:45am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Aicha-Moroccan-Restaurant-247879919075/\">Aicha Moroccan Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/aicha-san-francisco\">Aicha\u003c/a>\u003c/p>\n\u003ch2>Cafe Zitouna\u003c/h2>\n\u003cfigure id=\"attachment_121554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2791-new.jpg\" alt=\"The dessert is called <em>basboussa</em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost fate. Just a few moments after discussing why restaurant writers never start reviews with dessert, here came a complimentary dessert that sounded humble and seemed like a nice gesture that will usually end in a ceremonial couple of respectful bites. It proved to be one of the essential dishes of any African cuisine in the Bay Area. The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. After a series of tagines and couscous platters, it’s hard to imagine diners yearning for dessert. Well, please take our advice — save room. Or, eat dessert first. Trust us. This is why dessert is mentioned first for this Moroccan-Tunisian restaurant in Lower Nob Hill.\u003c/p>\n\u003cfigure id=\"attachment_121587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2689-new.jpg\" alt=\"Cafe Zitouna beverage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna beverage area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2690-new.jpg\" alt=\"Counter with open kitchen at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter with open kitchen at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With spartan white walls, bare topped utilitarian tables, Paris bistro wicker chairs and a diner-style open kitchen running the length of the room with a counter of a couple antique Moroccan cooking vessels serving as the lone decoration, \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> can’t exactly be called a \u003cem>grande dame\u003c/em> in anything but age. The main design point is the abundant sunlight streaming in from the windows along Polk Street.\u003c/p>\n\u003cfigure id=\"attachment_121547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2755-new.jpg\" alt=\"The owner of Cafe Zitouna, Najib Rebia.\" width=\"500\" class=\"size-full wp-image-121547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Cafe Zitouna, Najib Rebia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Design doesn’t matter here. There are no belly dancers here, either. Cafe Zitouna is one of the longtime stalwarts of Northern African cooking in San Francisco and screams if the confidence that only a longtime neighborhood fixture can boast. You’ll find many of the classic Moroccan standards, like the soothing lentil soup, \u003cem>harira\u003c/em>, that soothes upon first scoop but needs a few dashes of the housemade harissa condiment to become fully realized. In the daytime, the owner Najib Rebia is busy making couscous himself in giant bowls at a table on one side of the restaurant. That is your cue that couscous is mandatory and indeed it is — fluffy to the point of almost dissolving on the palate. A host of soft, almost velvety vegetables (carrots, turnips, zucchini, potatoes, bell peppers) sit in a thin tomato-like broth and get ladled into the couscous on individual plates. Again, harissa is needed to add some pizazz but most importantly, try the couscous on its own. Couscous comes with all sorts of meats and fish, as well, like a housemade merguez that has the right perky texture but lacks the smoke-spice balance of its peers in the city (most notably at 4505).\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Q5ehY_TS-0M'\n title='//www.youtube.com/embed/Q5ehY_TS-0M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_121550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2765-new.jpg\" alt=\"Couscous with chickpeas and vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Vegetarian Couscous with chickpeas and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Aicha missed on some details, every corner seems to be thought out by Cafe Zitouna — remarkable for a restaurant staffed by Rebia in the front-of-house and a single chef in the kitchen when we visited and are told that is usually the case. The mint tea here comes with sugar and is already lightly sweetened right at the perfect level. You’ll be flying off the walls but not getting a sugar-induced toothache. Every table gets crusty fresh baguette, first for dunking in olive oil, then the \u003cem>harira\u003c/em> and finally the tagine sauces. Between the couscous and this baguette, don’t even dream of bypassing carbs at this place.\u003c/p>\n\u003cfigure id=\"attachment_121559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2720-new.jpg\" alt=\"Every table gets crusty fresh baguette, first for dunking in olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every table gets crusty fresh baguette, first for dunking in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Aicha, Cafe Zitouna is a strictly Halal restaurant. There is a wide range of diners who visit Cafe Zitouna, from older regulars coming to tote several doggy bags for subsequent meals to the exploring types curious what this version of basteeya (with egg) is like to guests coming directly from the neighboring mosque on Sutter Street.\u003c/p>\n\u003cp>But what makes Cafe Zitouna stand out are the half dozen items from Tunisia, Rebia’s homeland, that lean heavily on aggressive, brighter spices. Oh, and, everything seems to have an egg on it. Mediterranean and French colonial flavors, so there are lots of bell peppers, tomatoes and capers, along with lighter spices like parsley and thyme instead of the darker berbere spice blends. Note the olive oil on tables and how it’s used for cooking meats. Tunisian salads are bright and light, like in \u003cem>taktuka\u003c/em> boasting the abrupt anise notes of caraway seed with bell peppers, tomatoes and onions. For something hearty from the Tunisian repertoire, look to the tomato-based tagines with kufta meatballs or merguez that are nothing like the sweet and savory tagine combination so popular in next door Morocco.\u003c/p>\n\u003cfigure id=\"attachment_121543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2734-new.jpg\" alt=\"A crepe called <em>breek</em>.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crepe called \u003cem>breek\u003c/em>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2745-new.jpg\" alt=\"The inside of breek.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of breek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2726-new.jpg\" alt=\"Traditional Harira, Moroccan lentil soup at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Harira, Moroccan lentil soup at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re thinking this seems a little like ground meat and marinara, well, you’re not far off. The quirky Tunisian specialty that can only be found here is a crepe called \u003cem>breek\u003c/em> with a ready for Instagram soft yolk egg in the center. It’s filled with tuna, potatoes and capers, a nod towards the Mediterranean coast Tunisia borders. A finishing squeeze of lemon is yet another warm weather, coastal element and a necessary one to round out the \u003cem>breek\u003c/em>. Start with \u003cem>breek\u003c/em>, have some lively conversation over couscous and tea, then finish with \u003cem>basboussa\u003c/em>, and get lost in a meal of Morocco, Tunisia and warm hospitality. You’ll be full, you’ll have had a great time and you’ll have learned a lot about new flavors and places. Isn’t this what dining out is all about?\u003c/p>\n\u003cfigure id=\"attachment_121546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2754-new.jpg\" alt=\"Moroccan mint tea at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2679-new.jpg\" alt=\"Cafe Zitouna in San Francisco's Lower Nob Hill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna in San Francisco's Lower Nob Hill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcafezitouna.com/\">\u003cstrong>Cafe Zitouna\u003c/strong>\u003c/a>\u003cbr>\n1201 Sutter St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Cafe+Zitouna/@37.7876407,-122.4202681,15z/data=!4m2!3m1!1s0x0:0x698cf43d4c42b19c?sa=X&ved=0ahUKEwi_uYuxnLTVAhUiiVQKHc6DCM4Q_BIIfjAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 673-2622\u003cbr>\nHours: Tue-Thu and Sat-Sun, 11:30am-9pm; Fri, 2pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Zitouna/107278449309797\">Cafe Zitouna\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/cafe-zitouna-san-francisco\">Cafe Zitouna\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119567/bay-area-bites-guide-exploring-the-cuisines-of-africa-around-the-bay-area","authors":["11338","5014"],"categories":["bayareabites_8770","bayareabites_13746","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_91"],"tags":["bayareabites_3637","bayareabites_12238","bayareabites_8466","bayareabites_15988","bayareabites_15986","bayareabites_15989","bayareabites_15987"],"featImg":"bayareabites_121393","label":"source_bayareabites_119567"},"bayareabites_104931":{"type":"posts","id":"bayareabites_104931","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104931","score":null,"sort":[1464711073000]},"guestAuthors":[],"slug":"5-bites-casual-caribbean-eats-in-oakland","title":"5 Bites: Casual Caribbean Eats in Oakland","publishDate":1464711073,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.","status":"publish","parent":0,"modified":1465053273,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1052},"headData":{"title":"5 Bites: Casual Caribbean Eats in Oakland | KQED","description":"In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104931 http://ww2.kqed.org/bayareabites/?p=104931","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/31/5-bites-casual-caribbean-eats-in-oakland/","disqusTitle":"5 Bites: Casual Caribbean Eats in Oakland","source":"5 Bites Restaurant Roundups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/","path":"/bayareabites/104931/5-bites-casual-caribbean-eats-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104931/5-bites-casual-caribbean-eats-in-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15167","bayareabites_15476","bayareabites_12238","bayareabites_15475","bayareabites_1235","bayareabites_15474","bayareabites_14963","bayareabites_15473","bayareabites_15168","bayareabites_15477","bayareabites_323","bayareabites_8488","bayareabites_15478"],"featImg":"bayareabites_109719","label":"source_bayareabites_104931"},"bayareabites_68372":{"type":"posts","id":"bayareabites_68372","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68372","score":null,"sort":[1376718856000]},"guestAuthors":[],"slug":"fight-food-waste-drink-rum-matey","title":"Fight Food Waste: Drink Rum, Matey","publishDate":1376718856,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68383\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\" alt=\"Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Douchleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212556054/fight-food-waste-drink-rum-matey\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cfigure id=\"attachment_68387\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5-187x290.jpg\" alt=\"And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\" width=\"187\" height=\"290\" class=\"size-medium wp-image-68387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\u003c/figcaption>\u003c/figure>\n\u003cp>The story of William McCoy sounds almost like a Prohibition-era version of \u003cem>Breaking Bad\u003c/em>.\u003c/p>\n\u003cp>A mild-mannered shipbuilder, McCoy started smuggling booze along the Eastern seaboard during the early 1920s, only to become the top rum runner around.\u003c/p>\n\u003cp>He never touched his merchandise, never cut it with water, and shipped only the top-shelf liquors. In other words, he sold \"the Real McCoy.\"\u003c/p>\n\u003cp>Such tales of renegades, rebels and raucousness pervade the history of rum. And to celebrate National Rum Day (yep, it's today), we offer you five \"rum-bunctious\" antidotes that made us want to give this spring break party beverage another try.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. \u003cstrong>It's A Food Waste Solution\u003c/strong>: In the 17th century, the world's demand for sugar exploded, and Caribbean farmers found themselves with a growing problem: molasses. Making crystallized sugar leaves behind a dark, gooey liquid that no one wanted at the time. Some farmers were just dumping the byproduct into the ocean.\u003c/p>\n\u003cp>Then someone, somewhere — maybe in Barbados, maybe in Brazil — figured out that this industrial byproduct ferments if you mix it with some sugary water. Just like that, the rum business took off.\u003c/p>\n\u003cp>In essence, sugar farmers had hit the jackpot. They were growing a cash cow in their fields and then turning their trash into booze.\u003c/p>\n\u003cfigure id=\"attachment_68384\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2-200x290.jpg\" alt=\"Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\" width=\"200\" height=\"290\" class=\"size-medium wp-image-68384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\u003c/figcaption>\u003c/figure>\n\u003cp>2. \u003cstrong>Spawn Of The Devil?\u003c/strong> Alas, though, many of the early Caribbean rums weren't very good. \"They were probably heavy, funky and grassy tasting,\" says Wayne Curtis, author of \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And a Bottle of Rum\u003c/a>, a breezy history of the drink. \"It was really seat-of-the-pants stuff.\"\u003c/p>\n\u003cp>In fact, one of the original names for rum was kill-devil — maybe because it tasted like the devil made it, maybe because it was strong enough to kill the devil. Who knows?\u003c/p>\n\u003cp>3. \u003cstrong>How About A Hot Metal Poker In Your Cuba Libre? \u003c/strong>Nowadays, we have cocktails made with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">liquid nitrogen\u003c/a>, infused with bacon and even ones that you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172488104/the-vaportini-a-cocktail-inhaled-not-stirred\">inhale\u003c/a>. But bartenders in the 18th century were just as creative — or gimmicky.\u003c/p>\n\u003cp>One of the most popular cocktails in New England those days was the flip. The bartender would mix together rum, beer and some other flavoring — molasses, pumpkin, an egg, or perhaps some milk. Then he'd stick a scalding hot ball of metal into the drink.\u003c/p>\n\u003cp>The tool was known as a loggerhead, and it consisted of a long rod with an iron ball, about the size of an onion, stuck on the end. Bartenders would keep the loggerhead in the fire. And when they plunged it into the cocktail, the liquid would foam, hiss and \"send up a mighty head,\" Curtis writes in his book.\u003c/p>\n\u003cp>A few years ago, chef David Arnold of the French Culinary Institute invented a modern version of the loggerhead, called the Red Hot Poker. The metal rod heats up to about 1,700 degrees Fahrenheit, and then Arnold dunks it into cocktails to caramelize the sugars and add a toasty flavor, the \u003ca href=\"http://www.cocktailians.com/2009/03/red-hot-poker.html\">Cocktailians blog\u003c/a> reported.\u003c/p>\n\u003cp>4. \u003cstrong>Nothing Says Cocktail Like Gunpowder\u003c/strong>: Legend has it that the pirate Blackbeard, aka Edward Teach, would mix gunpowder into his nightly glass of rum, light the cocktail on fire and guzzle it.\u003c/p>\n\u003cp>Curtis says that's probably folklore. \"But I suspect people may have added gunpowder to rum to improve its flavor,\" he tells The Salt. \"Gunpowder has a lot of carbon in it, which can absorb the bad-tasting compounds.\"\u003c/p>\n\u003cp>This doesn't sound like a great idea to us rum newbies. But one bartender in New Zealand has tried it, and the results are surprisingly good, Curtis says.\u003c/p>\n\u003cfigure id=\"attachment_68385\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\" alt=\"A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\" width=\"462\" height=\"462\" class=\"size-full wp-image-68385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\u003c/figcaption>\u003c/figure>\n\u003cp>Ben Simpson at Motel Bar makes rum infused with gunpowder, leather and tobacco. Curtis has a few bottles of this \u003ca href=\"https://sites.google.com/site/gunpowderrum/\">Smoke & Oakum's Gunpowder Rum\u003c/a> in his liquor cabinet, and he likes it. \"You don't want to have a lot of it,\" he says. \"But I make Manhattans out of it. It's got a lot of character.\"\u003c/p>\n\u003cp>5. \u003cstrong>Maybe You Don't Want A Little Captain In You\u003c/strong>: The marketing folks at Captain Morgan will tell you that the man behind their namesake liquor, Sir Henry Morgan, was a jovial, frolicking pirate who stole a few gold coins during the day and then threw back the spiced rum at night with his rollicking crew.\u003c/p>\n\u003cp>But the real captain was probably not the best drinking buddy, Curtis says.\u003c/p>\n\u003cp>\"Captain Morgan was a brute and never shy about torturing people,\" Curtis says. Lionizing him on rum bottles is almost akin to having a dictator on a label, he says. \"Morgan would go into a village, find who knew the most [about where gold was buried], and then torture them to death until he told them where the treasure was.\"\u003c/p>\n\u003cp>Throughout his career, Morgan destroyed 18 cities, four towns and 35 villages, Curtis writes. Oh, and he probably wasn't even much of a rum drinker until after he retired in Jamaica, Curtis says. \"He died a broken-down drunk at age 53.\"\u003c/p>\n\u003cfigure id=\"attachment_68386\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\" alt=\"Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\" width=\"462\" height=\"346\" class=\"size-full wp-image-68386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Today, \u003ca href=\"http://www.captainmorganusa.com/\">Captain Morgan\u003c/a> is one of the top-selling brands of liquor in the U.S. But if you're just sticking to the Captain and the clear Bacardis, you're really missing out, Curtis says.\u003c/p>\n\u003cp>\"Rum is coming back for sure,\" he says. And he starts listing off some of his favorites: \u003ca href=\"http://www.theeldoradorum.com/\">El Dorado\u003c/a> from Guyana, \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCsQFjAA&url=http%3A%2F%2Fwww.appletonestate.com%2F&ei=xm8OUuCbEPel4APq8YFA&usg=AFQjCNEt7aWW25_ZHhrBIbSGRyEsrFShfQ&sig2=Na3KNhN_fzebIPNsiHK7uQ&bvm=bv.50768961,d.dmg\">Appleton Estates\u003c/a> from Jamaica, \u003ca href=\"http://www.privateerrum.com/main.php\">Privateer\u003c/a> from Massachusetts and \u003ca href=\"http://www.zacaparum.com/\">Ron Zacapa\u003c/a> from Guatemala.\u003c/p>\n\u003cp>The latter distillery has a \u003ca href=\"http://www.klwines.com/detail.asp?sku=1013444\">rum\u003c/a> that, because of how it has been aged, contains some ethanol molecules that are over 100 years old. Now that's a taste of history. \u003c/p>\n\u003cp>\u003cstrong>If you read it:\u003c/strong>\u003cbr>\n\u003cem>\u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And A Bottle of Rum\u003c/a> \u003c/em>by Wayne Curtis\u003c/p>\n\u003cp>More on this book: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">NPR reviews, interviews and more\u003c/a>\u003cbr>\nOr: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails?tab=excerpt\">Read an Excerpt\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Pirates, pokers and alleged demonic origins — the history of rum is filled with raucousness and rebellion. To celebrate National Rum Day, we bring you tales from this drink's past, including its laudable origins as a food waste solution.","status":"publish","parent":0,"modified":1376718856,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1121},"headData":{"title":"Fight Food Waste: Drink Rum, Matey | KQED","description":"Pirates, pokers and alleged demonic origins — the history of rum is filled with raucousness and rebellion. To celebrate National Rum Day, we bring you tales from this drink's past, including its laudable origins as a food waste solution.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68372 http://blogs.kqed.org/bayareabites/?p=68372","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/16/fight-food-waste-drink-rum-matey/","disqusTitle":"Fight Food Waste: Drink Rum, Matey","nprByline":"Michaeleen Doucleff","nprStoryId":"212556054","nprApiLink":"http://api.npr.org/query?id=212556054&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/16/212556054/fight-food-waste-drink-rum-matey?ft=3&f=212556054","nprRetrievedStory":"1","nprPubDate":"Fri, 16 Aug 2013 17:11:00 -0400","nprStoryDate":"Fri, 16 Aug 2013 15:48:00 -0400","nprLastModifiedDate":"Fri, 16 Aug 2013 17:11:32 -0400","path":"/bayareabites/68372/fight-food-waste-drink-rum-matey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68383\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\" alt=\"Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Douchleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212556054/fight-food-waste-drink-rum-matey\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cfigure id=\"attachment_68387\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5-187x290.jpg\" alt=\"And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\" width=\"187\" height=\"290\" class=\"size-medium wp-image-68387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\u003c/figcaption>\u003c/figure>\n\u003cp>The story of William McCoy sounds almost like a Prohibition-era version of \u003cem>Breaking Bad\u003c/em>.\u003c/p>\n\u003cp>A mild-mannered shipbuilder, McCoy started smuggling booze along the Eastern seaboard during the early 1920s, only to become the top rum runner around.\u003c/p>\n\u003cp>He never touched his merchandise, never cut it with water, and shipped only the top-shelf liquors. In other words, he sold \"the Real McCoy.\"\u003c/p>\n\u003cp>Such tales of renegades, rebels and raucousness pervade the history of rum. And to celebrate National Rum Day (yep, it's today), we offer you five \"rum-bunctious\" antidotes that made us want to give this spring break party beverage another try.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. \u003cstrong>It's A Food Waste Solution\u003c/strong>: In the 17th century, the world's demand for sugar exploded, and Caribbean farmers found themselves with a growing problem: molasses. Making crystallized sugar leaves behind a dark, gooey liquid that no one wanted at the time. Some farmers were just dumping the byproduct into the ocean.\u003c/p>\n\u003cp>Then someone, somewhere — maybe in Barbados, maybe in Brazil — figured out that this industrial byproduct ferments if you mix it with some sugary water. Just like that, the rum business took off.\u003c/p>\n\u003cp>In essence, sugar farmers had hit the jackpot. They were growing a cash cow in their fields and then turning their trash into booze.\u003c/p>\n\u003cfigure id=\"attachment_68384\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2-200x290.jpg\" alt=\"Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\" width=\"200\" height=\"290\" class=\"size-medium wp-image-68384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\u003c/figcaption>\u003c/figure>\n\u003cp>2. \u003cstrong>Spawn Of The Devil?\u003c/strong> Alas, though, many of the early Caribbean rums weren't very good. \"They were probably heavy, funky and grassy tasting,\" says Wayne Curtis, author of \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And a Bottle of Rum\u003c/a>, a breezy history of the drink. \"It was really seat-of-the-pants stuff.\"\u003c/p>\n\u003cp>In fact, one of the original names for rum was kill-devil — maybe because it tasted like the devil made it, maybe because it was strong enough to kill the devil. Who knows?\u003c/p>\n\u003cp>3. \u003cstrong>How About A Hot Metal Poker In Your Cuba Libre? \u003c/strong>Nowadays, we have cocktails made with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">liquid nitrogen\u003c/a>, infused with bacon and even ones that you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172488104/the-vaportini-a-cocktail-inhaled-not-stirred\">inhale\u003c/a>. But bartenders in the 18th century were just as creative — or gimmicky.\u003c/p>\n\u003cp>One of the most popular cocktails in New England those days was the flip. The bartender would mix together rum, beer and some other flavoring — molasses, pumpkin, an egg, or perhaps some milk. Then he'd stick a scalding hot ball of metal into the drink.\u003c/p>\n\u003cp>The tool was known as a loggerhead, and it consisted of a long rod with an iron ball, about the size of an onion, stuck on the end. Bartenders would keep the loggerhead in the fire. And when they plunged it into the cocktail, the liquid would foam, hiss and \"send up a mighty head,\" Curtis writes in his book.\u003c/p>\n\u003cp>A few years ago, chef David Arnold of the French Culinary Institute invented a modern version of the loggerhead, called the Red Hot Poker. The metal rod heats up to about 1,700 degrees Fahrenheit, and then Arnold dunks it into cocktails to caramelize the sugars and add a toasty flavor, the \u003ca href=\"http://www.cocktailians.com/2009/03/red-hot-poker.html\">Cocktailians blog\u003c/a> reported.\u003c/p>\n\u003cp>4. \u003cstrong>Nothing Says Cocktail Like Gunpowder\u003c/strong>: Legend has it that the pirate Blackbeard, aka Edward Teach, would mix gunpowder into his nightly glass of rum, light the cocktail on fire and guzzle it.\u003c/p>\n\u003cp>Curtis says that's probably folklore. \"But I suspect people may have added gunpowder to rum to improve its flavor,\" he tells The Salt. \"Gunpowder has a lot of carbon in it, which can absorb the bad-tasting compounds.\"\u003c/p>\n\u003cp>This doesn't sound like a great idea to us rum newbies. But one bartender in New Zealand has tried it, and the results are surprisingly good, Curtis says.\u003c/p>\n\u003cfigure id=\"attachment_68385\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\" alt=\"A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\" width=\"462\" height=\"462\" class=\"size-full wp-image-68385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\u003c/figcaption>\u003c/figure>\n\u003cp>Ben Simpson at Motel Bar makes rum infused with gunpowder, leather and tobacco. Curtis has a few bottles of this \u003ca href=\"https://sites.google.com/site/gunpowderrum/\">Smoke & Oakum's Gunpowder Rum\u003c/a> in his liquor cabinet, and he likes it. \"You don't want to have a lot of it,\" he says. \"But I make Manhattans out of it. It's got a lot of character.\"\u003c/p>\n\u003cp>5. \u003cstrong>Maybe You Don't Want A Little Captain In You\u003c/strong>: The marketing folks at Captain Morgan will tell you that the man behind their namesake liquor, Sir Henry Morgan, was a jovial, frolicking pirate who stole a few gold coins during the day and then threw back the spiced rum at night with his rollicking crew.\u003c/p>\n\u003cp>But the real captain was probably not the best drinking buddy, Curtis says.\u003c/p>\n\u003cp>\"Captain Morgan was a brute and never shy about torturing people,\" Curtis says. Lionizing him on rum bottles is almost akin to having a dictator on a label, he says. \"Morgan would go into a village, find who knew the most [about where gold was buried], and then torture them to death until he told them where the treasure was.\"\u003c/p>\n\u003cp>Throughout his career, Morgan destroyed 18 cities, four towns and 35 villages, Curtis writes. Oh, and he probably wasn't even much of a rum drinker until after he retired in Jamaica, Curtis says. \"He died a broken-down drunk at age 53.\"\u003c/p>\n\u003cfigure id=\"attachment_68386\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\" alt=\"Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\" width=\"462\" height=\"346\" class=\"size-full wp-image-68386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Today, \u003ca href=\"http://www.captainmorganusa.com/\">Captain Morgan\u003c/a> is one of the top-selling brands of liquor in the U.S. But if you're just sticking to the Captain and the clear Bacardis, you're really missing out, Curtis says.\u003c/p>\n\u003cp>\"Rum is coming back for sure,\" he says. And he starts listing off some of his favorites: \u003ca href=\"http://www.theeldoradorum.com/\">El Dorado\u003c/a> from Guyana, \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCsQFjAA&url=http%3A%2F%2Fwww.appletonestate.com%2F&ei=xm8OUuCbEPel4APq8YFA&usg=AFQjCNEt7aWW25_ZHhrBIbSGRyEsrFShfQ&sig2=Na3KNhN_fzebIPNsiHK7uQ&bvm=bv.50768961,d.dmg\">Appleton Estates\u003c/a> from Jamaica, \u003ca href=\"http://www.privateerrum.com/main.php\">Privateer\u003c/a> from Massachusetts and \u003ca href=\"http://www.zacaparum.com/\">Ron Zacapa\u003c/a> from Guatemala.\u003c/p>\n\u003cp>The latter distillery has a \u003ca href=\"http://www.klwines.com/detail.asp?sku=1013444\">rum\u003c/a> that, because of how it has been aged, contains some ethanol molecules that are over 100 years old. Now that's a taste of history. \u003c/p>\n\u003cp>\u003cstrong>If you read it:\u003c/strong>\u003cbr>\n\u003cem>\u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And A Bottle of Rum\u003c/a> \u003c/em>by Wayne Curtis\u003c/p>\n\u003cp>More on this book: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">NPR reviews, interviews and more\u003c/a>\u003cbr>\nOr: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails?tab=excerpt\">Read an Excerpt\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68372/fight-food-waste-drink-rum-matey","authors":["byline_bayareabites_68372"],"categories":["bayareabites_2254","bayareabites_1244","bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_12237","bayareabites_12238","bayareabites_10970","bayareabites_12236","bayareabites_1759"],"featImg":"bayareabites_68388","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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