Badara “Badou” Diakhate is the owner/chef behind this Rogers Park restaurant specializing in Senegalese fare with a few soul food dishes, too. His specialty is a jambalaya of okra cooked in a thick tomato sauce with onion, shrimp, and smoked turkey. There’s alsoboulette, a Senegalese beef patty accompanied by braised collard greens, andbissap, a refreshing non-alcoholic beverage of hibiscus, anis, vanilla, and mint.

Oxtail is the hot protein of the moment, and at most establishments there’s an upcharge. In Rogers Park, however, you can get it for $5 at the West African-centered Qaato when you order the pepper soup, which comes with tender pieces of oxtail in it. If you need more sustenance, there’s also coconut rice with chicken or fish, plus yam porridge served with tomatoes and spinach for vegetarians.

Those craving authentic Eritrean cuisine may get it early morning or late at night at this cheery Rogers Park storefront that’s awash in soothing, muted colors. For breakfast, there’s sheh’an full (diced beans cooked in spicy butter and seasoned with ricotta, onions, tomatoes, jalapeno), and the regular menu consists of signature dishes like zighni begi’e (lamb chops in spicy butter) and zighni derho (diced chicken with onion, jalapeno, flavored butter), both served with red hot pepper sauce.

一個流行的speci備辦食物者al occasions such as Nigerian weddings and naming ceremonies, Dynamic is in the Edgewater neighborhood. The dining room is no frills and casual, with all the fireworks going into food. Here, you’ll find the all-stars of West African cuisine: egusi soup with leafy vegetables and palm oil; jollof rice with a choice of various meats; and pounded yams with fish stock.

A great way to experience what Tigist Rada’s award-winning Uptown restaurant has to offer is to order the chef’s selectionmessob, or family style. The chef picks out eight dishes – which includes one beef, one chicken, one lamb, one seafood, and four vegetarian offerings – and everyone shares over an oversized table. Cross your fingers that you’ll getdoro wat, or bone-in Amish chicken in spicy berbere sauce served with a hard-boiled egg andayib, or farmer’s cheese.

Nigerian restaurateur Dozzy Ibekwe believes the “timing is right” for modern West African fare, which is why he introduced the “Jorrito” at his namesake establishment in late 2020. It’s a flour tortilla stuffed with jollof rice, black-eyed peas, scrambled egg, avocado, shredded mozzarella, and a choice of chicken, rib-eye steak, or grilled shrimp. Now located in the West Loop, Dozzy’s additional dishes include the Afrobeet salad, customized jollof rice bowls, and a spicy suya kabob sampler of rib-eye, shrimp, chicken, and vegetables in a peanut paste. In its new home, Dozzy’s shares space with Demera’s second location.

This Senegalese-focused restaurant is from Madieye and Awa Gueye, a husband-and-wife team originally from the Wolof Tribe. After a fire destroyed their Chatham restaurant in 2014, they quickly rebuilt a welcoming, energetic destination one year later in Bronzeville. Under a massive, yet striking painting of Africa, diners nosh on dishes like thiebou ganaar (chicken fried rice and stewed vegetables with or without tomato sauce), whole grilled fish, and stews made with curry chicken, lamb, or seafood.

The all-day café atmosphere of this festive Senegalese restaurant is owned by Adama Ba, whose menu is influenced by North African, French, and Portuguese cuisines. Menu highlights includedibi lamb(grilled lamb chops); Senegalese-style shish kabobs in a secret sauce; andc’est bon, or a whole smoked fish paired with shrimp. Each entrée arrives with a side of the diner’s choice, from couscous to steamed cabbage with carrots.