OCT.1-22, 2017 - New York African Restaurant Week
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TH E R E CAP E D ITI ON OCT.1—22, 2017 W W W . N YA R W . C O M
WHAT’S
INSIDE
NYARW 201 7 LEADERSHIP
05
THANK YOU
Letter from NYARW Founder & x& x
CEO, Akin Akinsanya R ECI PE COR N E R
Founder & CEO Business Development Market Strategy
Get the scoop on the Akin Tanaka Annie
06 must-have soups for
the Fall courtesy of
ON TH E HOR IZON
Chef Victor Bongo and
A calendar of upcoming events
Chef Selassie Atadika Art Direction
that’s bound to keep you in the Program Manager
Ife Geronna
Legal Counsel
Mahir
know. Check out what’s “cooking”
in 2018.
x
CH E F PARTICI PANTS
Meet the start- Strategic Communications Web Tech Finance
Afiya Jonathan Mehr
studded line-up of
X NYARW 2017 partici-
AFR ICAN TR EATS
pating chefs
A recap of NYARW
2017 participating Senior Advisor Senior Advisor Intern/ Business
Oury Femi Tammy
restaurants and chefs
18
xx
CLOSI NG
Letter from NYARW
Intern/ Analytics & Data Intern/Strategy
2017 Event Director Samira Jannelle
2017 EVE NT
SPOTLIG HT
and Head of Business
Check out what you Development, Tanaka
missed during the 5th Mawindi
NYARW Publisher:
edition of New York Akin Akinsanya
African Restaurant
Design & Direction:
Paper Plus Rocket / Paperplusrocket.com
Media/Advertising:
africanrestaurantweek2017@gmail.com
General: info@nyarw.com
Copyright ©2018 NY African Restaurant Week.
All rights reserved.
• 2 • • 3 •
THANK
YOU
I would like to say a big thank you to all NYC residents, friends, event partners and
various supporters. Only because of you was New York African Restaurant 2017
able to activate social good, help spur economic development, bring our communities
together and drive value for NYC. We remain committed and poised to continue our
mission of bringing you the best of African cuisine and culture. We are grateful to all
those community organizations, businesses and individuals that have helped make
this happen.
We would like to give special thanks to all participating chefs, restaurant owners,
travel companies, host committee members and our board of advisers for making this
landmark 5th edition possible.
As we plan for 2018, we remain excited about expanding our vision, and we look
forward to your continued support and feedback. We are excited to have you join us
again and learn more about African culture, food, people and places, as never seen
before in New York City.
We hope this becomes a platform that encourages individuals to participate in
community building and to be more engaged global citizens.
Thank You!
Cheers,
Akin
Founder & CEO
• 5 •
ON THE
HORIZON
IN 2018
10.07 - 10.21
NY African Restaurant Week 2018
New York African Restaurant Week returns in
2018 with a thrilling 2-week celebration, with over
25 participating restaurants in New York City
offering your favorite African/African inspired
meals.
10.07.2018
Taste of Africa Mega-Food Festival
Kick off New York African Restaurant Week 2018 in
momentous style with the return of the mega-festival
event of the Fall, featuring top African restaurants and
international chefs, as well as live music and vendors
across fashion, beauty, arts, and culture
10.13.2018
Odyssey Across Africa
Save on airfare and come join critically
acclaimed African chefs in New York City as
they present a transporting feast celebrating
African cuisine - from East to West and North
to South.
• 6 • • 7 •
AFRICAN
TREATS
Madiba Amarachi Lounge Queen of Sheba Accra
Location: Fort-Greene, Brooklyn Location: DUMBO, Brooklyn Location: Midtown West, Manhattan Location: West Harlem, Manhattan
Address: 195 Dekalb Ave, 11205 Address: 189 Bridge St, 11201 Address: 650 10th Ave 10036 Address: 2065 A
Cuisine: South African Cuisine: African-Caribbean Fusion Cuisine: Ethiopian Cuisine: Ghanaian
Phone: (718) 855-9190 Phone: (718) 222-1010 Phone: (212) 397-0610 Phone: (212) 932-7739
Website: madibarestaurant.com Website: amarachibrooklyn189.com Website: shebanyc.com Website: facebook.com/pg/AccraRestaurantHarlem
Since 1999, Madiba Restaurant has been bringing the Amarachi is a family-owned and operated business Queen of Sheba, offers unique, Ethiopian meals in a Experience the bold and robust flavors of African
home cooking of South African Kitchens to New York located in the downtown area of Brooklyn. With its roots relaxed setting. Delicious vegetarian, chicken, lamb, cuisine. If you’re unsure of what to order, our friendly
tables. From Portuguese spice to Indian Curries and in Nigeria and the Caribbean, the restaurant has served beef, fish are available at bargain prices. A great New staff are always ready to help you find just the perfect
African legumes Madiba Restaurant tips a hat to the city of Brooklyn for over 14 years, distinguishing York find! thing. Our buffet style allows you to try many different
South African street food – from inner city market to itself with unique flavors and tastes from all over the options so you can indulge in many different flavors.
harbor landing. world. Amarachi provides a beautiful venue, excellent Our roots come from Ghana and we enjoy getting to
food/beverage options, and superior service. Tagine share the delightful flavors of our culture with you
Location: Midtown West, Manhattan
Ponty Bistro Address: 221 W 38th St, 10018
Cuisine: Moroccan
Location: West Harlem, Manhattan Café Rue Dix PEQUE Vinos + Tapas
Address: 2375 Adam Clayton Powell Jr Blvd, 10030 Phone: (646) 373-6265
Location: Crown Heights, Brooklyn Location: Central Harlem, Manhattan
Cuisine: French-Senegalese Website: taginedining.com
Address: 1451 Bedford Ave, 11216 Address: 231 W 145th Street, 10039
Phone: (212) 234-6475 Cuisine: French-Senegalese Cuisine: Spanish Tapas
Website: pontybistroharlem.com Phone: (929) 234-2543 Phone: (646) 678-4095
Website: caferuedix.com Website: facebook.com/PEQUE.nyc
Tagine sweetens the NYC theatre district with an exotic
and alluring perfume. Moroccan lamps, handwoven
Ponty Bistro takes great pride in using the freshest berber textiles and cushy seating create an understated
ingredients in the preparation of all of its dishes, which Cafe Rue Dix is a French and Senegalese cafe, elegance. Habitues of the restaurant/lounge steep Enjoy al fresco dining in style at PEQUE. We offer craft
fuses the sophisticated flavors of West Africa, France restaurant, and bar located in Crown Heights, Brooklyn. themselves in the Maghreb, sipping luscious orange cocktails, curated wines and classic tapas in a beautiful
and the Mediterranean. The restaurant combines We serve traditional Senegalese cuisine as well as blossom sangria, savoring fragrant tagines, entranced and charming small plate atmosphere and wine bar in
Senegalese cooking traditions with current culinary typical French cafe fare. We pride ourselves on using by belly dancers and hookah pipes. the heart of uptown Harlem. There’s plenty of variety
practices to create enticing dishes that reflect the fresh ingredients and bold spices to create some of the offered here, and the creative dishes always start with
flavors of West African heritage–with a modern twist. best Franco-Senegalese dishes in NYC. exceptional ingredients. Have fun building a meal
around tapas like patatas bravas, albondingas, jamon y
queso, croquetas de salmon, sauteed asparagus with
lemon aioli, imported cheeses, and much more.
• 8 • • 9 •
AFRICAN
TREATS CON’D
Bati Ethiopian Kitchen Lenox Saphire Harlem
Location: Fort Greene, Brooklyn Location: Central Harlem, Manhattan
Address: 747 Fulton St,11217 Address: 341 Lenox Ave, 10027
Cuisine: Ethiopian Cuisine: Afro-Fusion
Phone: (718) 797-9696 Phone: (212) 866-9700
Website: batikitchen.com Website: LenoxSaphireHarlem.com
Communal dining is the norm in Ethiopian households Located in the Heart of Harlem, Lenox Saphire brings
and therefore restaurants. Sharing food from the same forth a fusion of Senegalese Cuisine and Soul Food.
plate or tray is encouraged, though we would certainly Known for our rich culture, we proudly serve freshly
be very happy to serve on individual plates! Bati has made French pastries and breads daily. Drop by to
a selection of beer and wine from around the world, experience the cultural fusion that is Lenox Saphire.
including Ethiopian honey wine (T’ej). We welcome you
to experience Ethiopian vibes in a dining room with a
view of Ethiopian art and photography. Le Souk
Location: Greenwich Village, Manhattan
Address: 510 LaGuardia Pl, 10012
Angela’s Cuisine: Moroccan
Location: Bed-Stuy, Brooklyn Phone: (212) 777-5454
Address: 417 Nostrand Ave, 11216 Website: lesoukny.com
Cuisine: Jamaican
Phone: (718) 552-2297
Website: angelasbrooklyn.com
Le Souk is a Moroccan restaurant in New York City
celebrated for its top nightlife and entertainment scene.
Guests can expect new age Moroccan cuisine with a
Exposed brick, bare bulbs, and salmon beurre blanc French twist, DJs, lamps, fire dancers, and sometimes
all suggest b
istro; the mostly Bob Marley soundtrack, snake charmers. Yes, snake charmers…
tender curry goat, and coconutty rice and peas shout
Caribbean kitchen. However you categorize it, the
breezy corner spot has a homey vibe and a small but
appealing menu that covers island classics like jerk
chicken and braised oxtail.
• 10 •
AFRICAN
TREATS CON’D
Le Baobab Restaurant Paradis des Gouts Tsion Cafe Massawa
Location: Central Harlem, Manhattan Location: Bed-Stuy, Brooklyn Location: West Harlem, Manhattan Location: West Harlem, Manhattan
Address: 120 W 116th St, 10026 Address: 1136 Broadway, 11221 Address: 763 St Nicholas Ave, 10031 Address: 1239 Amsterdam Ave, 10027
Cuisine: Senegalese Cuisine: Ethiopian Cuisine: Ethiopian
Cuisine: West African
Phone: (212) 864-4700 Phone: (212) 234-2070 Phone: (212) 663-0505
Phone: (718) 443-4584
Website: lebaobabrestaurant.com/ Website: tsioncafe.com Website: massawanyc.com
Based in Brooklyn, Paradis des Gout serves authentic
Le Baobab, named for an African tree, is a Senegalese Long-time residents of Harlem, we are committed to Massawa Restaurant opened in May 1988 and is an
West African Cuisine with signature dishes such as
restaurant offering authentic Senegalese dishes such the growth of a healthy Harlem community. We opened Ethiopian Restaurant located on the corner of 121st
djollof rice and maffe (peanut
as thiebou diene (fresh fish stewed in tomato sauce Tsion Cafe and Bakery to provide our neighbors street on Amsterdam Avenue. Our food is traditionally
butter stew).
with carrots, eggplant, cabbage and cassava root) and with healthy, delicious cuisine, fusing Ethiopian and served with injera and eaten by hand, although we have
soupou kanja, a lamb stew thickened with palm oil, and Mediterranean flavors, along with a selection of rice and utensils at your service. Our entrees are served
spooned over ample, nutty rice. international wine and beers, fair trade Ethiopian with two sides of vegetables. Enjoy your meal and
Grandchamps
coffees and specialty teas, served with delicious home- thank you for experiencing Ethiopian cuisine.
Location: Bed-Stuy, Brooklyn
baked pastries.
Address: 197 Patchen Ave, 11233
Hyacinth’s Haven Cuisine: Haitian
Location: West Harlem, Manhattan Phone: (718) 484-4880 Kombit
Address: 2374 Adam Clayton Powell Jr Blvd, 10030 Website: grandchamps.nyc Kingston Harlem Location: Prospect Heights, Brooklyn
Cuisine: American-Jamaican Location: West Harlem, Manhattan Address: 279 Flatbush Ave, 11217
Phone: (646) 755-8161 Address: 218 W 116th St, 10026 Cuisine: Haitian
Website: hyacinthshaven.com Cuisine: Jamaican Phone: (718) 399-2000
Phone: (646) 861-1082 Website: facebook.com/Kombitbar
Website: kingstonharlem.com
Grandchamps is your local family kitchen bringing the
community together through Haitian cuisine in the heart
of Bed-Stuy. We relive our childhood memories at the
Located in the Historic Striver’s Row section of dinner table by providing wholesome food (made with
Harlem, Hyacinth’s Haven is a classic cocktail bar and love) while celebrating Haitian culture. The ideal bar & restaurant with a quaint and cozy dining
restaurant that offers a retreat from your hectic day. Kingston creates a euphoric feeling of nostalgia for a atmosphere. Perfect for inviting friends and co-workers
Savor our American-Jamaican food, enjoy our popular caribbean calm and tranquil vacation with the music, to experience Haitian cuisine at its finest. We feature a
Haven Jerk Burger, cool it down with our signature energy and food offered, which provide an escape variety of authentic dishes from back home and a wide
Rum Punch, all while you listen to Reggae and other from fast-paced New York City. Menu items are range of signature cocktails.
world music. traditional Jamaican and Caribbean meals and
beverages with a contemporary flare designed to
appeal to an international market but still maintaining
authentic flavors.
• 12 • • 13 •
RECIPE CORNER
Exotic African Peanut Soup with Okra, FROM CHEF BONGO
Plantain Garnish and Coconut sauce
“Most every dish has a story behind it, but this one has family history...having been passed from
grandmother to mother to son. It evokes all my good memories of home and serves to inspire,
strengthen and heal me whenever needed. I’m very proud that this award-winning soup has become
one of my signature dishes. I hope you’ll enjoy it enough to add it to your family history.”
INGREDIENTS (8 servings) • ½ cup Orange bell pepper, medium dice
• 3 tbsp Palm oil • 1 tbsp Cilantro, finely chopped
• 5 cups Vegetable or chicken stock • 1 tbsp Fresh lime juice Sandra Maitland | Global Decors | www.
• 1 cup White onion, medium dice • 1 tbsp Garlic, minced globaldecors.com | 718-252-8306
• 1 cup Carrots, medium dice • 1 tbsp Ginger, finwely chopped
• 1 cup Celery, medium dice • 1 tsp Coriander, ground The mission of Global Decors is to unite
• 1 cup Coconut milk • 1 tsp Allspice, ground talented and undiscovered artisans of im-
• 1 cup Yams, medium dice • 1 Habanero pepper poverished countries with buyers for their
• cup Okra, sliced ¼ inch thick • ¼ cup Tomato paste work. From Africa to Asia, Latin America
• ½ cup Green plantains, medium dice • Salt and black pepper to taste and the Caribbean, the threads that binds
• 1 cup Smooth peanut butter • Chopped salted peanuts for garnish them all, are the challenges that are faced
• ½ cup Red bell pepper, medium dice • Mixed bell peppers, finely diced for garnish by poor women & families.
• ½ cup Yellow bell pepper, medium dice • Coconut sauce
DIRECTIONS Abu Bakery | Abu’s bakery is a family
• Preheat a medium saucepan over medium-high heat.
owned business aimed at using traditional
• Add oil and sauté onions, carrots, celery and all of the peppers, stirring occasionally for 5 minutes. recipes with premium quality ingredients.
Add garlic and ginger and cook for 3 more minutes. 1184 Fulton St, Brooklyn, NY 11216
abusbakery.com
• Add cayenne, coriander, allspice, and habanero pepper and mix well for 2 minutes. Add tomato
paste and stir in thoroughly.
• Add stock and coconut milk. Bring to a boil and then simmer for 10 minutes, skimming off any foam.
• Add yams and cook 6 minutes. Stir in okra, plantains and peanut butter and cook for another 5
minutes or until yams are tender. Add cilantro, limejuice, and season to taste.
PLATING
To serve, pour 1 cup of soup into each shallow soup bowl. Drizzle with coconut sauce and top with
chopped toasted peanuts and mixed sweet bell peppers. Coconut Sauce. Sour cream mix with
coconut milk
• 14 • • 15 •
2017
2017 EVENT
EVENT
SPOTLIGHT
SPOT-
LIGHT
• 17 •
KICK-OFF
KICK-OFF
Location: Manhattan and Brooklyn
Date: Sunday, Oct 1
New York African Restaurant week kicks off across the city with over 20 restaurants
presenting special 3-course menus and hosting special events to officiate the launch of
the festival.
TASTE OF ETHIOPIA
KICK-OFF
Location: Queen of Sheba Restaurant, Massawa Restaurant, Tsion Cafe
Date: Tuesdays and Wednesdays
Select Ethiopian restaurants in the City present the Taste of Ethiopia event series every
Tuesday and Wednesday featuring a special prix-fixe dinner menu, complimentary beverage
(first-come first-served), and cultural entertainment.
CAFE RUX DIX
HARVEST DAY
KICK-OFF
Location: Manhattan and Brooklyn
Date: Thursdays
Every Thursday during New York African Restaurant Week. A percentage
of proceeds from prix-fixe lunch and dinner menus donated to City Harvest,
one of New York African Restaurant Week 2017 key beneficiaries.
TSION CAFE
VOCAL DAY
KICK-OFF
Location: Manhattan and Brooklyn
Date: Wednesdays
Every Wednesday during New York African Restaurant Week. A
percentage of proceeds from prix-fixe lunch and dinner menus donated to
Vocal New York, one of New York African Restaurant Week 2017 key
beneficiaries.
• 18 • • 19 •James Beard Dinner: Odyssey Across Africa
Saturday, Oct 7, 2017
JAMES BEARD FOUNDATION:
Pierre Thiam
ODYSSEY ACROSS AFRICA Senegal, Brooklyn, NY
Victor Bongo
Culinary Adventures with Chef Bongo, British Columbia, Canada
Selassie Atadika
Midunu, Accra, Ghana
JAMES BEARD DINNER:
Nadine Nelson
ODYSSEY ACROSS AFRICA SIGNATURE EVENT Global Local Gourmet, Hamden, CT
Location: James Beard House Charmain Sithappah
The Seasoned Pot, NYC
Date: Saturday, Oct 7
Hosted in partnership with the James Beard Foundation. World renowned and critically
acclaimed African chefs present a thrilling 8-course odyssey across African cuisine.
Hors d’Oeuvre
West Africa > Collard-Wrapped Jollof Sushi with Peanut Sauce
South Africa > Samosa Naan Bites with Cilantro Chutney
PARTICIPATING CHEFS: Pierre Thiam, Victor Bongo, Selassie Atadika, Nadine Nelson, Democratic Republic of Congo > Grilled Pork with Mwambe Sauce
Ethiopia > Salmon Kitfo with Injera Crisps
and Charmain Sithappah. Morocco > Oasis Chicken Koftas
The Sankofa > Watermelon–African Basil Ashuelot Cucumber Vodka Martini with Birds of Paradise
The Teranga > Hibiscus–Rose Vanilla Kingfish Gold Rum Cocktail
Dinner
Ethiopia > Niter Kibbeh Roasted Cauliflower, Kolo, Avocado Crème, Papaya Slaw, and Berbere–
Onion Confit
Trimbach Reserve Riesling 2013
Democratic Republic of Congo > Chef Bongo Famous Award-Winning African Peanut Soup with
Coconut and Chive Cream Fraiche
Excelsior Chardonnay, Robertson Valley 2015
Senegal > Casamance Caldou with Wild Bass Fillet, Fonio, Sorrel, Okra, and Fermented Dawadawa
Buitenverwachting Beyond Sauvignon Blanc 2016
Democratic Republic of Congo > African-Spiced Lamb Loin with Cassava Purée, Plantain Gnocchi,
French Asparagus, Palm Oil–Infused Butternut Squash, and Habanero–Lamb Jus
Six Hats Shiraz 2014
South Africa > Apricot Malva Pudding with Oude Meester Brandy Sauce and Cream
Ghana > Selassie’s Midunu Chocolate Truffles
Cocktail Beverages courtesy of New England Sweetwater Farm and Distillery
Wine courtesy of Pair Wine Events
Sommelier presentation by Keir Carter
Coffee courtesy of Kahawa 1893
Photos: C L AY W I L L I A M S Photos: C L AY W I L L I A M S
• 20 • • 21 •A TASTE OF AFRICA
MEGA-FOOD FESTIVAL
AFRICAN RESTAURANT WEEK FESTIVAL SIGNATURE EVENT
Location: Industry City, Brooklyn
Date: Sunday, Oct 8
Sponsored by Brussels Airlines, the African Restaurant Week Festival was
the landmark event of New York African Restaurant Week, bringing together African
restaurants and top international chefs, as well as vendors across fashion, beauty,
arts, culture, culture in one mega-food festival extravaganza featuring live music, a
day party, and a design pop-up market.
Photos: C L AY W I L L I A M S
• 22 • • 23 •In-kind sponsors: Bruce Cost Ginger Ale, Nando’s Peri Peri Hot Sauce, Immersion Journeys.
Participating restaurants and food/beverage concessions: Madiba Restaurant, CHUT-UP Condiments,
Pepper Bush Cookshop, Chef Zi Southern African Cuisine, The Seasoned Pot, Paradis des Gouts -
Authentic Tastes of Africa, The Cold Bowl Shop, Boukman Rhum, New York Rum Festival, Bed-Vyne
Wine & Spirits, Delicious African Orchards, Kombit Bar & Restaurant, Midunu Chocolates, Barbara Food
Creations, Nafi’s Originals
Participating chefs: Victor Bongo, Selassie Atadika, Sacred Chef Bryan, Nadege Fleurimond, Charmain
Sithappah, Zi Khumbula
Participating fashion, beauty, art, and culture vendors: ONYCHEK, Belle Bar, Byas & Leon, Ites
International, Iron Maroon Boutique, Harlem’s Heaven Hats, Shemanenyc, Blackfly, Nepus Crafts,
Sanjules Unique Art Creations, 2 Heads by Atsu Numadzi, SOMA Fashion, Victoria Craftz, Elan
by Uri, Global Decors, flyshikis, Shangani Fashion, Empressive Finds, Fa African Boutik, Olowou USA,
Birthright AFRICA, Vai.Girl, ZOEQUOI
Live DJ performances: DJ Buka, DJ Don, DJ Ob1, DJ Wavos, DJ Hard Hittin Harry
MC/host: Aisha Dior and Gliterattie Ent
• 25 •CHEF COLLABORATION
KICK-OFF
LINNER IS FOR LOVERS
CHEF CISSE AND CHEF BONGO COLLABORATION Location: Madiba Restaurant
Date: Saturday, Oct 15
Location: Ponty Bistro Harlem
You know brunch, but linner? Titillating things happen between lunch
Date: Monday, Oct 9
and dinner.
Even our chefs agree, cooking is more fun when you’re in the kitchen with
friends. Celebrity chefs Cisse and Bongo team up for an exclusive powerhouse
Sit-down plated dinner with 6 course-menu and wine pairings served with
chef collaboration - intimate dinner for 10 - at Ponty Bistro Harlem, featuring a
energizing and educational sommelier presentations by Darren Humphreys, CEO
specially crafted 5-course fine dining menu and wine pairing representing the
of Travel Sommelier and travel tips from South African Tourism.
best of Afro-fusion cuisine.
Sponsored by South African Tourism.
NIGERIAN FUSION FOOD TOUR
KICK-OFF
Location: 306 W 51st St, Manhattan
WIND-UP
KICK-OFF
Date: Saturday, Oct 14
Location: Manhattan and Brooklyn
Chef Imoteda makes her first ever New York City appearance as part of the
Date: Sunday, Oct 22
Nigerian Fusion Food Tour, in partnership with the New York African Restaurant
New York African Restaurant week concludes across the city with over 20
Week visiting chef pop-up experience. She and Chef Emeka served up a
restaurants hosting special events to wind up the festival in an ode to the
4-course tasting menu of Nigerian fusion dishes for a day-long series of events,
end of Summer and start of Fall.
with five seating times from brunch to dinner.
• 26 • • 27 •RECIPE CORNER
Midunu Vegetable Groundnut Soup FROM CHEF SELASSIE
ATADIKA, MIDUNU
Most every dish has a story behind it, but this one has family history...having been passed from grand-
mother to mother to son. It evokes all my good memories of home and serves to inspire, strengthen
and heal me whenever needed. I’m very proud that this award-winning soup has become one of my
signature dishes. I hope you’ll enjoy it enough to add it to your family history.
INGREDIENTS (6 servings)
• 1 1/4 Cups smooth natural peanut butter or groundnut paste
• 1/4 Cup tomato paste
• 3 tsp Cayenne pepper,ground
• 8 Cups vegetable stock
• 1 tsp Ginger, ground
• 1 Tbsp Mushroom powder
• 1/4 Cup onion, chopped
• 2 tsp Salt chili to taste selection of vegetables
• Add blanched or sautéed vegetables of choice examples include:
green beans, eggplant, carrots, okra and/or cauliflower
DIRECTIONS
Step 1: Mix peanut butter and tomato paste with cayenne pepper in a pot, slowly blend in 2
cups stock.
Step 2: Cook on medium heat, cover and stir occasionally for 20 minutes.
Step 3: Add remaining 6 cups stock, stirring in slowly. Reduce heat to medium-low.
Step 4: Add ginger, mushroom powder, onion, chili and salt. Let it simmer for 30-40 minutes,
stirring occasionally until the oil separates and comes our of the groundnut paste.
Step 5: Add in the sautéed or blanched vegetables to the soup and let it cook for a few minutes
before serving. Serve alone, or with starch of choice.
6: Please note that if you don’t let the soup cook until the oil separates, it can cause discom-
fort during digestion.
• 28 • • 29 •CHEF
PARTICIPANTS
CHEF SELASSIE ATADIKA
Chef Selassie Atadika opened lifestyle company, Midunu,
in Accra, Ghana in 2014. Midunu is known for plant-
forward cuisine, use of lesser known ingredients, elevation
of forgotten foods, and elegant dining experiences. The
company has been credited as one of the pioneers of ‘New
African Cuisine’. It is highly sought after for its creative spins
on classic dishes and its delectable chocolates. Chef Selassie
has been recognized as a one of the ‘Global Top 50
Plant-Forward Chefs’ and featured as a thought leader
by CNN African Voices, Financial Times, The Danish
CHEF PIERRE THIAM Broadcasting Corporation and Vogue. She is a graduate of
Chef, restaurateur, and cookbook author Pierre Thiam the Culinary Institute of America, Columbia University, and
was raised in Dakar, Senegal. He previously operated two Dartmouth University.
restaurants in Brooklyn, NY, Yolélé and Le Grand Dakar,
visionary African bistros that became cultural centers for CHEF CISSE
Africans from the continent and the diaspora. He is the Chef Cisse is the Head Chef and Owner of Ponty Bistro
author of Yolele!, the first Senegalese cookbook published Harlem. He moved to the United States in 1995 from Dakar,
in the English language, and the more recently published Senegal, quickly entering the restaurant business. Since
Senegal, a James Beard Award finalist. He is the executive then, he has worked for internationally renowned chefs at
chef at the celebrated Nok by Alara in Lagos, Nigeria. He some of New York’s most high profile restaurants, serving
currently resides in Brooklyn. an array of international cuisines. Chef Cisse served as sous
chef under Jean-Georges Vongerichten and in 2009, was a
CHEF VICTOR BONGO finalist on the Food Network’s Chopped. Ponty Bistro, named
Chef Victor Bongo is a talented African-Canadian chef after a popular street in Senegal, serves unique African and
who first gained his reputation by challenging culinary French cuisine with Mediterranean.
traditions and incorporating ethnic flavours into his dishes.
He launched his culinary career in Vancouver kitchens, at CHEF NADINE NELSON
the likes of Marriott Pinnacle Hotel, the Four Seasons Hotel Chef Nadine Nelson, the Green Queen of Cuisine, is the
Vancouver, Bacchus Restaurant in the Wedgewood Hotel sustainable chef and social entrepreneur/activist of Global
and aboard Holland America Cruise Lines. Chef Bongo’s Local Gourmet, a roving community-supported kitchen
adventurous menu landed him “Chef of the Year” recognition specializing in experiential epicurean occasions that cook up
in the Yukon Territories four years in a row (2008-2011) delicious adventures far from expected yet close to home
as well as a 2008 Gold Medal from the CCFC. In 2010, he in the form of cooking classes, culinary tours, culinary team
was nominated to the “Top Ten Best Chefs” by the Canadian building events, wellness workshops and pop up events.
Chefs’ Congress. His first book, The Excellence of Chef Chef Nadine is from Toronto, Canada and of Jamaican
Victor Bongo, was published in 2009 and he is a member of Heritage. She likes to combine global flavors with local
the Canadian Culinary Federation and the World Association ingredients sharing her knowledge of ethnic flavors that are
of Chefs’ Societies. underrepresented in culinary education. As a trained educator,
writer, artist and food professional based in the North East,
her aim is to use food as social sculpture and a catalyst to
• 30 • • 31 •CHEF
PARTICIPANTS
CHEF PHILIPOS
Chef and owner of Queen of Sheba Restaurant, Chef Philipos
Mengistu gained his first culinary experience at the restaurant
(CON’TD)
his parents operated in Addis Abeba in the early 1970’s.
Philipos used to spend much of his time behind the scenes
in the restaurant kitchen. He watched his mother intently
over the years, learning recipes that had been passed from
generation to generation through the family lineage, and
picking up his mother’s expertise. One area being in blending
her own version of berbere, a hot sauce common in much of
the Ethiopian cuisine. Philipos moved to the United States
engage people in issues from seed to waste while learning
in 1990, with the concept of introducing New York City to
about the world’s diverse gastronomies in fellowship and unity
Ethiopian food. As he scouted locations and saved money
with each other. Her writing has appeared in Plate Magazine,
for his first business in the US, he worked as an aircraft
Zester Daily, Farmer’s Almanac, Kwanzaa Culinarians and
technician for Ethiopian Airways and a yellow Cab driver.
more.
Philipos opened his first restaurant, ‘Meskerem Ethiopian
Restaurant’, with two partners in 1995. Meskerem was a
CHEF CHARMAIN SITHAPPAH
success, receiving positive reviews from the New York Times
and the Daily News, among others.In 1999, Philipos launched
plans to run his own restaurant, this time with the aim of
Chef Charmain Sithappah grew up in KwaZulu-Natal, South
focusing specifically on his family’s recipes and creating
Africa. Her love and passion of food and cooking began at
a warm and cozy environment, surrounded by traditional
an early age as she grew up in a restaurant environment,
Ethiopian decor. He spent a year scouting the ideal venue
surrounded by chefs who specialized in authentic Zulu,
and perfecting the ingredients of his new menu, as well as
Xhosa, Malay, Afrikaans and Indian cuisines. Her adventurous
arranging to import berbere directly from his own mother in
spirit led her to travel to many parts of Africa, India, China,
Ethiopia, using only her recipe. And thus Queen of Sheba was
Europe, Canada, and several exotic countries. She was
born.
inspired by the aromas, spices, flavors of ethnic cuisines and
incorporated and blended them into the foods of her native
CHEF HAMID IDRISSI
country creating her own unique style of cooking. Settling in
Chef Hamid Idrissi is the Chef and Owner of Tagine
New York, her fascination with food continued, and in 2004
Restaurant in New York City. Fascinated by charmoula, a
her entrepreneurial spirit led her to start her own catering
rich emulsion of cilantro, preserved lemon, roasted garlic,
company “The Seasoned Pot” as sole owner and Executive
extra virgin olive oil, and its ability to adapt to many dishes,
Chef.
is the essence of North African cuisine according to Chef
Hamid. In between whimsical narratives during his monthly
cooking classes, he reminisces about his cultural roots and
their influence on his epicurian craft. His emphasis on the
rustic, labor-intensive gastronomy of Morocco, is illustrated
throughout his menus.Following studies at the Institut National
des Etudes Judiciaires in Rabat, Hamid practiced at the court
of Meknes, but his love of food led him to hosting parties
• 32 • • 33 •CHEF
PARTICIPANTS
“Sein jou in New York” where he cooks through various South
African dishes, incorporating new flavor profiles that he’s
discovered while living state side. wCurrently working as an
(CON’TD)
independent in the food space, Hugo is busy bringing his
line of South African-inspired, better-for-you condiments to
market, cheekily named CHUT UP.
CHEF IMOTEDA
Chef Imoteda is a Le Cordon Bleu trained chef who has long
shared her passion for cooking with family and friends before
throughout Morocco. Upon his arrival in NYC in 1983, he was deciding to share it with the world. She’s the Head Chef
hired as prep/line cook in Café Damas then assistant chef at “Heels in the Kitchen” a food service company based in
at Café Gibran. While cooking at the El Morocco Club, he Lagos, Nigeria, dedicated to creating unforgettable culinary
concentrated on breads and pastries, fine tuning his technique experiences with a focus on quality ingredients accessible
and recipes. Following a stint at Café Nadia he was appointed locally. She conceptualized and created Heels in the Kitchen
Executive Chef at Café Mogador. Later, he advanced into while exercising her vast creative abilities in the make-up and
catering (north African, French and Italian) intimate gatherings, entertainment industries. She brings valuable experience to
as well as, large events for Rolling Stone Magazine, Us the culinary arts from having worked behind the scenes of
Magazine, World Music Institute and various fashion shows television and movie production. She is also the creator of The
at the Omni Park Plaza and Hilton Hotels, amongst others. Nigerian Fusion Food Tour. She believes that Nigerian food is
Tagine Dining Gallery opened in the summer of 2000, and was sexy and deserves a place on the world food table.
praised with accolades from Eric Asimov, Lifestyle Magazine,
Tama Janowicz to name but a few. Every review thus far CHEF JAMES LUPEMBE
has conf irmed the consistency, skill and authenticity of this Born in Iringa, Southern highlands of Tanzania, Chef James
amazing artisan. Chef Hamid continues to enchant the diverse was scouted by a reputable tourist restaurant in Mafinga town
clientele that visits Tagine, delighting all the senses. in Iringa. After a year of work, he landed the opportunity to
obtain more culinary training in Dar es Salaam, the capital. He
CHEF HUGO UYS was hired by the embassy of Tanzania to the United Nations
Hugo Uys—pronounced “ace”—is a South African born while working in Dar and moved to New York to work as the
entrepreneur and chef specializing in South African cuisine. ambassador’s personal chef. After his 7 years of service with
He’s been featured in The New York Times, The Los Angeles the ambassador, he went on to work in different restaurants in
Times, and served both fashionistas, celebrities and financiers New York, gaining culinary experience in West Indian, African
at his pioneering West Village restaurant of 30 years: Paris American, Soul Food and as well as European cuisine.
Commune. More recently, Hugo acted as the Culinary Director
at Bröd Kitchen, a Nordic-inspired artisanal bakery and
kitchen, bringing the ingredient-driven cuisine of Scandinavia
to NYC. At Bröd, Hugo used his ability to adapt regional
cuisine to the New York palate, by incorporating traditional
Scandinavian ingredients into familiar dishes. Hugo also
starred in a new TV series released in South Africa named
• 34 • • 35 •CHEF
PARTICIPANTS
CHEF SEGUN ODOFA
Chef Segun Odofa was Co-Owner of website eatafrika.
com, an online ordering platform that partnered with
(CON’TD)
local restaurants to bring New Yorkers their choice of
African, Afro-centric and American cuisine. Segun is
known for bringing the tastes of Nigeria to New York.
CHEF BRYAN
Chef Bryan Lindsay has been connected to food since
CHEF BINTOU he was a small child. He holds degrees in International
Chef Bintou is a Senegalese chef, born and raised in France. Marketing and Hospitality Management which has served
She provides catering, restaurant consulting, and private him well in his career. He’s studied at Les Viscos, a boutique
chef services in New York City. She is the owner of Nafi’s hotel and restaurant in France where he mastered much of
Originals, a carefully handcrafted line of all natural, vegan, and his technique, as well as Junoon, a Michelin starred Indian
preservative-free hot condiments and sauces. Nafi’s Originals restaurant in New York.
condiments are uniquely inspired by Senegalese traditions,
and provide both a delicious savory taste as well as heat. ZI KHUMBULA
Zinyusile Khumbula (Zi) was born in Zimbabwe and spent
CHEF NADEGE FLEURIMOND some of his childhood in South Africa. He moved to the United
Nadege Fleurimond is an event curator, chef, community States in September of 2009 and has been connected to
activist, author and entrepreneur living life in New York Graham Windham as a foster child since the age of 17. Zi has
City. Utilizing her Haitian culinary background as a guide, taken an active role in improving foster care for other young
Fleurimond pulls a world of flavors from Asian, Latin American people as an active member of Graham’s Youth Council. With
and European Cuisines to create tasty treats and events that the help of Careers through Culinary Arts Program (C-CAP)
inspire, motivate and unify. Her catering company, Fleurimond Zi was able to enroll into a reputable Hospitality Management
Catering has catered for companies and institutions such as Program at the Institute of Culinary Education (ICE). He
Annheuser-Busch, Columbia University, New York City Hall, also curates unique and memorable culture driven dining
BET News, and The Colbert Report. Nadege graduated with experiences. His dream is to continue building on the work
a degree in Political Science from Columbia University. She is that Nelson Mandela started in South Africa and spread it all
the recipient of the New York Media Alliance’s Ethnic Press over the world: a united (rainbow) nation. To do so, Zi shares
Fellowship for 2010 covering the education beat. She also is the culture of Ubuntu (humanity to others) as a lifestyle
a 2011 Feet in Two Worlds Food Writers Fellows. Nadege has through food and bringing people together.
received a US Embassy grant to provide Culinary Diplomacy
work utilizing the culinary arts as a tool for empowerment,
entrepreneurship, and self esteem.
• 36 • • 37 •CLOSING LETTER
I've always believed that food and shared eating experiences are one of the more effective strategies
through which histories, sense of place, and cultural identities can be communicated and transferred.
I also believe in the incredible power of the "urban festival" - as an innovative tool for economic
development in cities and as a vehicle for community pride and participation.
With food as its foundation and in celebration of its fifth edition,New York African Restaurant Week
2017 was propelled by this idea of the urban festival.
We sought to create iconic and innovative gastronomical interactions throughout the city in hopes
that it would transform the urban space into a city-wide festival event where social, economic,
cultural, and human capital could be maximized. And while there remain opportunities to increase
the festival's impact with more awareness and engagement in coming years, as the first restaurant
week event of its kind uniting both food and cultural elements, we thank you all for trusting
the vision and participating in the magic that was New York African Restaurant Week 2017.
The team was honored to add this multifaceted narrative to the fabric of New York City
and we are excited for future possibilities on both a local and global level.
See you in 2018!
Best Regards,
Tanaka
Event Director and Head of Business Development
A PLUS MEDICAL SUPPLY
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• 38 •NYARW PARTN E R S CURATION & PRODUCTION MEDIA SPONSOR AKIN AKINSANYA CHARITY PARTNER STRATEGIC PARTNER CORPORATE SPONSOR • 40 • • 41 •
To to be a sponsor or partner with us please email AfricanRestaurantWeek@gmailcom or visit us at www.nyarw.com/partner-with-us/ and we will send you a detailed package listing all available opportunities. SEE YOU 2018
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