Although many of the sweetest spots are hidden in plain sight, Portland’s African food scene is alive, well and growing bigger each day. From a 30-year-old Moroccan restaurant to up-and-coming West African eateries, these African restaurants are serving up some of Portland’s most flavorful dishes.
Inside an eye-catching yellow building in Northeast Portland, chef Fatou Ouattara prepares flavorful West African dishes she learned to cook as a child in Cote d’Ivoire. Akadi’s mural-lined walls and kente cloth-covered tables provide a warm welcome into Ouattara’s homey dining spot.
If you’re a meat-eater, check out Akadi’s beef suya or the true West African specialty of slow-cooked goat meat in a spiced tomato stew. Vegan and vegetarian options are just as packed with flavor (the tofu suya plate features grilled tofu marinated in a housemade kankankan spice, along with a sweet fried plantain that could have you ordering seconds after the first bite). Stews come with rice or fufu, a soft dough made from pounded yams (the fufu is the way to go).
Black Star Grill
Named after Ghana’s national soccer team, Black Star Grill is one of just a few Portland spots where you can find one of the greatest culinary gifts of West African cuisine: jollof rice. This spiced tomato and rice dish is a highly revered West African specialty, and it’s also the base for Black Star’s signature dish: build-your-own bowls.
Add your choice of meat or veggies, carrot cabbage slaw, black-eyed pea stew or sweet fried plantain to any dish. If spice is not your friend, start with the simple brown rice option and pile on the flavor with added toppings. This food cart travels around Portland, posting its location on Instagram, now has a brick & mortar in Northwest Portland.
Opened in 1989, Marrakesh is the go-to spot for a traditional Moroccan tagine in Portland. Tapestry-adorned walls and elaborate decor set the stage for a multi-course prix fixe menu. Start with the B’stilla Royale (puff pastry stuffed with beef or chicken, scrambled egg and crushed almonds), yellow lentil soup and fresh salad with homemade bread. Follow it up with a flavorful tagine of your choice, such as lamb M’rouzia stewed in honey, nutmeg and roasted almonds.
Round off the meal with hot tea and a decadent dessert, like homemade baklava, fresh fruit salad or milk pudding. If the five-course Marrakesh Royal Feast Dinner feels like too much, you can also order à la carte. Try the tagine of chicken, honey and prunes or the spicy lamb with peas and roasted potatoes in tomato cumin garlic sauce.
A few blocks east of E’Njoni, Enat Kitchen is an Ethiopian spot distinguished by its wide variety of meat, fish, vegetarian and vegan options. For the flavor-curious, vegetable and meat combo platters provide a taste of everything. Veggie combos include crowd-pleasing favorites like the miser key wot (split peas cooked with onion, ginger and garlic in a berbere sauce) and buticha (ground chickpeas mixed with lemon juice, diced onions and jalapeño).
If you’re in the mood for a single entree, try the Enat Special: a plate of minced beef with jalapeño, butter, mitmita spice, ayib (cheese curd) and stewed collard greens. Enat also offers a selection of Ethiopian beers, such as the acclaimed Hakim Stout and the sweet and malty Bedele.
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