3633 W. Camelback Rd., Phoenix
Chef-owner Esther Mbaikambey delivered a lightening bolt to the West Valley last November when she opened her authentic Afro-Caribbean eatery named after a traditional African sticky dough made from starchy cassava-root flour. The outwardly nondescript joint celebrates the vibrant cuisine of her native Nigeria and Jamaica between its mango-hued walls. As for the food, Mbaikambey’s got your goat, mon, and it’s so delicious you’ll wonder why Americans don’t eat more of it. Try goat bundled in cassava leaves stuffed with beef, dried smoked fish and peanuts. Yassa chicken may come from Senegal, but it is international comfort food when marinated and deep fried, set atop sautéed onions, bell peppers and rice, and served with a side of black eyed peas. You won’t be able to stop spooning up dumpling soup – bobbing with carrots, onions, tomatoes, corn and plump dumplings – until every last drop of beef and chicken broth is gone. For a sweet finish, the sugar pie hits the spot, or try the pof-pofs – dense, deep-fried flour dumplings rich with sugar and butter.
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