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.
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.
Amawele’s South African Kitchen
There is no Chenin Blanc or Pinotage 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.
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.
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.
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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, Amawele’s South African Kitchen, in San Francisco, curiously located in the FiDi’s Rincon Center (best known as the home of Yank Sing). 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.
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.
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).
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.
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.
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.
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, Safari Kitchen, 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.
Those familiar with The Halal Guys 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?
You’ll round out the meal with samusas, which are exactly like the better-known samosas 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.
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.
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.
The sit-down restaurant Jubba 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 kay kay. 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 kay kay, seemingly two pounds beef cubes (called beef suqaar) 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 suqaar, flatbread and banana? Who knew it could be a hit?
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.
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 suqaar. Yes, this is not your typical meatballs and marinara.
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.
No matter what entrée lies ahead, start with a samusa, 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. Mandasi, 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.
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 kay kay in this far corner of San Jose.
It was an inauspicious start when we arrived at Miliki 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.
You can sense our relief.
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.
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 to a study by the Financial Times, 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.
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.
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 okele (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.
Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi (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 egusi looking and even tasting a bit like you added some Parmesan.
Our chosen okele 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.
The egusi 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.
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...
Black eyed pea fritters called akara, suya (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.
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.
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 Sequoia Diner, the forthcoming opening of 4505 Meats 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.
Miliki
3725 MacArthur Blvd.
Oakland, CA 94619 [Map]
Ph: (510) 531-6970
Hours: Tue-Sun 8am- 8:30pm but Nigerian food starts roughly around noon; Closed Monday
Facebook: Miliki Restaurant
Price Range: $$ ($11-$15 per diner)
Yelp: Miliki
Tadu Ethiopian Kitchen
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 guide 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.
Except, at the two-and-a-half-year old Tadu, 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.
Tadu is at the edge of the Tenderloin now. When it opened, Tadu was truly in 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.
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.
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. Azifa, a preparation of lentils fragrant with mustard seeds and jalapeño, wins big, while the misir wot (a lentil sauce with berbere spices) provides a nice dose of heat but isn’t much more than a pile of lentils. Buticha, mashed chickpeas, comes on a lettuce salad and could be a fine hummus at a party. The sautéed collard greens, known as gomen, 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 shiro wot (a dark purée of chickpeas, ginger, and tomatoes) and the refreshing alicha tikil gomen (precisely cut, turmeric-stained potatoes and carrots with fresh cabbage) that emerge as winners.
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.
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 sambussas, 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.
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, Suya, “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.
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?
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.
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: Souvla, Sushirrito). 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.
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.
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.
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 Bissap Baobab is better known for dancing and late night drinks. You can get that weekends in Oakland, too, but lunch is only served in Oakland.
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).
Mafe 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.
Yassa 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.
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.
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.
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.
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, Mourad, is really the inverse as a contemporary Californian restaurant with Moroccan elements.
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, Radio Africa, 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.
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.
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.
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.
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.
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.
Aseged even gives a neighborhood shoutout on the beer front with the 3rd St. Pale Ale from Bayview’s year-old Laughing Monk Brewing, 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.
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.
The six-year old Aicha, 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.
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.
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.
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.
Whatever you’re main part of the meal is, start with the basteeya, 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 basteeya 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.
Aicha Moroccan Cuisine
1303 Polk St.
San Francisco, CA 94109 [Map]
Ph: (415) 345-9947
Hours: Mon, Tue and Thu, 11:30am-9:15pm; Wed, 4:30pm-9:15pm; Fri-Sat, 11:30am-9:45pm; Sun, 11:45am-9pm
Facebook: Aicha Moroccan Restaurant
Price Range: $$ ($15-$20 per diner)
Yelp: Aicha
Cafe Zitouna
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 basboussa, 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.
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, Cafe Zitouna can’t exactly be called a grande dame in anything but age. The main design point is the abundant sunlight streaming in from the windows along Polk Street.
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, harira, 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).
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 harira and finally the tagine sauces. Between the couscous and this baguette, don’t even dream of bypassing carbs at this place.
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.
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 taktuka 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.
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 breek 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 breek. Start with breek, have some lively conversation over couscous and tea, then finish with basboussa, 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?
Sponsored
Cafe Zitouna
1201 Sutter St.
San Francisco, CA 94109 [Map]
Ph: (415) 673-2622
Hours: Tue-Thu and Sat-Sun, 11:30am-9pm; Fri, 2pm-9pm
Facebook: Cafe Zitouna
Price Range: $$ ($15-$20 per diner)
Yelp: Cafe Zitouna
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His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. 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":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\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>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3920","found":true},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","publishDate":1243008279,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","blocks":[],"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","status":"publish","parent":0,"modified":1520897284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1150},"headData":{"title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\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>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\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>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"bayareabites_82723":{"type":"posts","id":"bayareabites_82723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82723","found":true},"guestAuthors":[],"slug":"josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","publishDate":1401914981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","status":"publish","parent":0,"modified":1411661239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2447},"headData":{"title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe | KQED","description":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82723 http://blogs.kqed.org/bayareabites/?p=82723","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/","disqusTitle":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","path":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \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>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \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>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_59","bayareabites_13430","bayareabites_138","bayareabites_13421","bayareabites_13422","bayareabites_9782"],"featImg":"bayareabites_82828","label":"bayareabites"},"bayareabites_99587":{"type":"posts","id":"bayareabites_99587","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99587","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-8-places-to-buy-fresh-fish","title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","publishDate":1440532388,"format":"image","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","status":"publish","parent":0,"modified":1546553321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2003},"headData":{"title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish | KQED","description":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99587 http://ww2.kqed.org/bayareabites/?p=99587","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/","disqusTitle":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","source":"Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99648,99651,99650,99649","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\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>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99633,99635,99632,99634,99637,99638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99629,99628,99622,99626,99624,99627,99621,99625,99620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99611,99616,99612,99613,99614,99618,99615,99617,99619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99588,99589,99590,99592,99591,99593,99594,99595","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99652,99653,99654,99657,99656,99658,99655,99659","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99665,99664,99663,99661,99662","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\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>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","authors":["1459"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14727","bayareabites_376","bayareabites_12212","bayareabites_14725","bayareabites_8985","bayareabites_323"],"featImg":"bayareabites_99635","label":"source_bayareabites_99587"},"bayareabites_94355":{"type":"posts","id":"bayareabites_94355","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94355","found":true},"guestAuthors":[],"slug":"bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year","title":"Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year","publishDate":1427513448,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n[aside postID=\"bayareabites_116672,bayareabites_108527\"]\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n","status":"publish","parent":0,"modified":1554324035,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1472},"headData":{"title":"Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year | KQED","description":"Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94355 http://ww2.kqed.org/bayareabites/?p=94355","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/27/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year/","disqusTitle":"Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year","WpOldSlug":"bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year-2","path":"/bayareabites/94355/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_116672,bayareabites_108527","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\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>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\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>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94355/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year","authors":["5567"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14231","bayareabites_3662","bayareabites_2041","bayareabites_14738"],"featImg":"bayareabites_94351","label":"bayareabites"},"bayareabites_107764":{"type":"posts","id":"bayareabites_107764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107764","found":true},"guestAuthors":[],"slug":"diy-bone-broth-you-really-should-be-making-it-at-home","title":"DIY Bone Broth - You Really Should be Making It at Home","publishDate":1459271683,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","status":"publish","parent":0,"modified":1459447708,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1719},"headData":{"title":"DIY Bone Broth - You Really Should be Making It at Home | KQED","description":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107764 http://ww2.kqed.org/bayareabites/?p=107764","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/","disqusTitle":"DIY Bone Broth - You Really Should be Making It at Home","path":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \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>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\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>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_14140","bayareabites_15324"],"featImg":"bayareabites_108104","label":"bayareabites"},"bayareabites_98251":{"type":"posts","id":"bayareabites_98251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98251","found":true},"guestAuthors":[],"slug":"taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","publishDate":1437695990,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n","blocks":[],"excerpt":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","status":"publish","parent":0,"modified":1481593053,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1302},"headData":{"title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive | KQED","description":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98251 http://ww2.kqed.org/bayareabites/?p=98251","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/","disqusTitle":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","path":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\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>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\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>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","authors":["5485"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_14638","bayareabites_14641","bayareabites_14639","bayareabites_14643","bayareabites_184","bayareabites_9090","bayareabites_10079","bayareabites_14642","bayareabites_14640"],"featImg":"bayareabites_98254","label":"bayareabites"},"bayareabites_11956":{"type":"posts","id":"bayareabites_11956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11956","found":true},"guestAuthors":[],"slug":"fromage-de-chat","title":"Fromage de Chat (aka Cat Milk Cheese)","publishDate":1270131420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n","blocks":[],"excerpt":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. ","status":"publish","parent":0,"modified":1427824579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":731},"headData":{"title":"Fromage de Chat (aka Cat Milk Cheese) | KQED","description":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new "it" food in the culinary world. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11956 http://blogs.kqed.org/bayareabites/?p=11956","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/01/fromage-de-chat/","disqusTitle":"Fromage de Chat (aka Cat Milk Cheese)","path":"/bayareabites/11956/fromage-de-chat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\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>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11956/fromage-de-chat","authors":["5016"],"categories":["bayareabites_334","bayareabites_1875"],"tags":["bayareabites_3693","bayareabites_3677","bayareabites_10156","bayareabites_3678","bayareabites_14750","bayareabites_1621"],"featImg":"bayareabites_12033","label":"bayareabites"},"bayareabites_119567":{"type":"posts","id":"bayareabites_119567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119567","found":true},"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":"","authorsData":[{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. 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"},{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1020x680.jpg","width":1020,"height":680,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2323-new-1020x680.jpg","width":1020,"height":680,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["african","Caribbean","ethiopian","Nigeria","Senegalese","Somalia","south african"]}},"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","isLoading":false,"hasAllInfo":true}},"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/2024/04/Possible-Podcast-Tile-360x360-1.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/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.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://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","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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