Background information about the restaurant
This is true for the newly wedded couple (Mohamed AKA Mame/Juju Hamza and Ayantu Ibrahim) as they indulge themselves with the idea of opening a restaurant that fits the recipes of all East African cuisine.
The graduate of Southwest Minnesota State University, graduated with B.S. in Chemistry but was contemplating the idea of business in the back of his mind. His bold and brash character, not to mention his socially appealing personality, garners him to be suitable for such kind of business in this socially driven age. Mr. Hamza is known for his humble and likable personality among his friends, essential for optimal and unique adventure to embark on restaurant business.
According to Mr. Hamza, with the support his wife’s adventures culinary talent and skill; they concocted the idea of opening all inclusive restaurant to serve the community.
Our Chef: Bea Karngar
Chef Bea Karngar was born in Liberia. According to people who knew her when she was a child, she came out of the womb cooking! In her home village, she learned to create delicious food from West-African ingredients such as fish, cassava, and plantain. She operated a small catering business in Liberia before she moved to the U.S. Now she is delighted to share the food she loves with Minnesotans.
The flavors of West Africa
Here's a guide to some of the ingredients and dishes you'll commonly find in West African cooking.
Cassava: If you were born in North America, you probably know cassava as tapioca. But in West Africa both the potato-like root and the leafy greens are used in a wide variety of dishes.
Fufu : Fufu is a soft bread made from cassava or plantain flour. It's usually served with a sauce or stew.
Palm Butter : Palm butter is made from oil pressed from the fruit of the oil palm tree.
Attieke : Attieke is a cous-cous made from dried cassava.
Togborgee :Togborgee is a stew made with palm oil and bitter ball berries.
