Category: Cuisine

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Princess Jenkins Adds Her Voice

What does African/African cuisine mean to you, and how has it influenced your life or work?

African cuisine is a vibrant celebration of culture, history, and connection! To me, it’s a bridge to our roots, telling stories through spices, flavors, and ingredients that have been passed down for generations. It’s influenced my work by reminding me of the power of culture in shaping identity—whether through food, fashion, or community. It’s all about honoring heritage while creating something meaningful for the present.

Your top 3 restaurants in Harlem
Oh, this is tough because Harlem has so many gems! I’d say:

  1. PB Brasserie Steakhouse– Their Afro-French-American fusion dishes are next-level.
  2. The Victoria – Cajun inspired restaurant located in the New Victoria Renaissance Hotel
  3. Sylvia’s – You just can’t mention Harlem without talking about this iconic place!

What do you think about the changes in Harlem?
Harlem is evolving, and while some changes are exciting, others make me pause. On one hand, there’s a resurgence of energy with new businesses, events, and opportunities. On the other hand, I hope we don’t lose the soul of Harlem—the history, culture, and strong sense of community that makes it so special.

How do you think African Restaurant Week helps highlight African culture and support local businesses?
African Restaurant Week is a brilliant way to spotlight the richness of African culture! It brings attention to the diversity of cuisines and traditions while giving local businesses a platform to shine. It’s not just about food—it’s a full cultural experience that strengthens community pride and drives traffic to amazing local spots.

What’s your favorite dish, and why does it hold a special place for you?
Jollof rice, hands down! It’s more than a dish—it’s a celebration. Every bite feels like home, and I love how it sparks conversations about whose recipe reigns supreme. It’s a symbol of togetherness and joy for me.

How do you see the role of food in bringing people together and fostering community?
Food is universal—it transcends language, culture, and barriers. Sitting down to share a meal fosters connections, builds trust, and reminds us of our shared humanity. It’s through food that stories are told, and bonds are formed.

What’s one thing you hope attendees will take away from African Restaurant Week?
I hope they walk away with a deeper appreciation for the beauty and diversity of African cultures. Whether it’s a new favorite dish, a connection to a local business, or simply a joyful memory, I want attendees to feel inspired and connected.

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Cher Vitality

Q&A with Cherie
Founder Moringa Boost

Why do you choose to support African Restaurant Week and Black History Month?

    • It’s always an honor to be invited to participate in African restaurant week and Black History Month events because it’s a unified experience of cultural explosion. It gives me an opportunity to display my business’s Afro-Caribbean roots. The events provide a space of inclusion and cultural awareness.  My business gets exposure to audiences who are interested in learning about culturally diverse foods and beverages. 

    What country cuisine/culture would you be featuring?

    I am featuring the medicinal magic of Moringa- the most nutrient dense herb hailing from the beautiful island of St.Vincent and the Grenadines. The moringa is grown in its lush volcanic soils embedded in natural minerals. 

    What makes your business unique? 

    • My business is a Minority Women Business Enterprise focused on health/ wellness holistically improving your life by fueling you with nutrients formulated by a Registered Dietitian. We curate functional tea (something you wouldn’t normally find in your typical store or airport). It’s not just a snack that tastes good, but it really helps improve your overall health; immune system, inflammation, energy, brain, eye, mood, cardiovascular, endocrine, etc. My products are one way to implement healthy changes into your life. We host wellness events “T.E.A (together everyone achieves) parties” empowering local businesses. We aim to foster  communities that support healthy food/ beverage choices and accessible physical activity opportunities regardless of one’s socioeconomic status by partnering with local organizations, farmers markets, small businesses, stores, DOE, fitness instructors, and now airports.

    What are some of the biggest challenges you’ve faced as a business owner?

    • My biggest challenge is exposure to reach large audiences and capital to grow facing the increase in raw materials and production.

    How has participating in events like African Restaurant Week impacted your business or the community?

    • It helps me reach larger audiences and make connections with other businesses who may have never been able to experience CherVitality. The experience is usually life changing and always impressionable. Once guests sample our teas they inquire about how to get more!  We were able to get in person feedback, more app members, and guests for our community events just by having a table on the streets of Flatbush. Last year, my business was able to be recognized by JFK Millenial Partners, Ethiopian Airlines, international travelers, and airport staff. 

    What are your plans and goals for the future of your business? 

    • I have a vision to be an international brand. I want to mass produce and be in the airports to reach customers from all over the world.

    What message would you like to share with the community about supporting small businesses and celebrating Black History Month?

    • Please shop local and help support our dreams. We pour into you, our neighborhood economy, and need you to stay afloat. 

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    Monique Glover

    We asked Monique (Mo) Glover an award-winning NYC-based fashion designer and instructor her take on community, culture and small business. See below some of her responses .

    African, African-American, and Caribbean cuisines are powerful cultural expressions of history and identity. These three “African diaspora” cuisines embody soul, richness, resilience, love, and tradition; flavors that evoke a profound sense of home. My relationship with food is deeply personal and meaningful; I was born on Thanksgiving Day, and the essence of food has always been intertwined with love, gratitude, and celebration.

    My mother taught me the basics of cooking, instilling in me culinary skills and cherished memories of gathering with loved ones around a shared table. While my professional focus is on Fashion Design, I find a strong connection between food and my craft. They share the power to uplift, inspire, and make us feel good. Just as a great outfit can transform our mood, a beautifully prepared and plated dish with vibrant colors, textures, and intentional artistry is also a form of expression and creativity.

    Cooking has been an outlet for me, and I’ve had some incredible experiences along the way, including participating in a TNT cooking competition judged by Emeril Lagasse and Ty Pennington. During the pandemic, I became a video cooking content creator for “Khal.com,” and I hope to continue exploring that passion in the future. Whether in fashion or food, both are ways to celebrate culture, connect with others, and share beauty and joy with the world.

    How do you think African Restaurant Week helps highlight African culture and support local businesses?
    African Restaurant Week has a substantial role in celebrating African culture while supporting local businesses. It shines a spotlight on establishments offering African cuisine, showcasing the rich flavor of the African diaspora. In a city as diverse as ours, this event provides an incredible opportunity for people to experience the depth and variety of African culinary art. Beyond raising awareness, African Restaurant Week fosters economic empowerment. It encourages community members to support small businesses, helping them gain visibility, attract new customers, and generate revenue.

    What’s your favorite dish, and why does it hold a special place for you?
    I don’t have one specific favorite dish, but I’m a big fan of BBQ and anything spicy. If I didn’t have to worry about fat and cholesterol, a large plate of beef BBQ ribs, collard greens, and potato salad would make my day. Sometimes, I’d swap the ribs for oxtail, fried chicken, or jerk chicken. Each one is packed with flavor and reminds me of the rich culinary traditions I love.

    Regarding African cuisine, peanut stew holds a special place in my heart. Its creamy, savory, and slightly spicy flavors are truly comforting, and I’m so grateful I don’t have a peanut allergy.

    What’s one thing you hope attendees will take away from African Restaurant Week?
    One thing I hope attendees take away from African Restaurant Week is a sense of empowerment to support small businesses within the African diaspora. By supporting these establishments, attendees contribute to the sustainability of local entrepreneurs, help preserve culinary heritage, and create opportunities for these businesses to thrive. I hope they leave inspired to continue exploring, celebrating, and supporting the richness of African culture beyond the event.

    What other events would you like to see at African Restaurant Week?
    I would love to see events that cater to different demographics within the diaspora, such as family cooking classes, hands-on workshops, film screenings, and speed dating or networking events. These additions would make African Restaurant Week more inclusive and engaging for everyone.

    Could you share your top 3 favorite restaurants?
    If I had to choose just three restaurants in NYC to highlight, they would be Cheryl’s Global Soul, Rustik Tavern, and The Simpson Restaurant and Bar. Each offers a unique and authentic experience that showcases the diversity and richness of cuisines within the diaspora. As a personal mission, I’m committed to exploring and highlighting as many amazing restaurants as possible this year. An honorable mention goes to Canje in Austin, Texas, where my talented nephew, Executive Sous Chef Erik Trotman, helps create incredible dishes that showcase the best of modern Caribbean cuisine.

    About Monique

    Monique (Mo) Glover is an award-winning NYC-based fashion designer and instructor. After designing for large retail brands, she launched her label, ZYEM NYC, named after her son. ZYEM has been highlighted by WGSN as a trendsetting brand to watch because of its responsible cultural collaborations. Rooted in her Black American heritage, which has spanned multiple generations in the Bronx, Brooklyn, and Queens for over 70 years, Monique’s work is inspired by her experiences coming of age in NYC, global travels, and the inter-generational style she observes in her son, Zyem, and his friends.

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    Zawadi Morris Supports Small Business

    Zawadi Morris is an entrepreneur and journalist whose life is as diverse and dynamic as the stories she tells. With a deep passion for traveling, social justice, and foreign languages, Ms. Morris has built a career that bridges cultures and amplifies voices.

    We caught up with Zawadi to ask her some questions about community, culture and small business.

    What does  African/African-American/Caribbean cuisine mean to you, and how has it influenced your life or work?

    Cuisine of the Diaspora means an opportunity to travel and understand how we communicate through food. The Diaspora now reflects the resilience of our roots across the globe as we now merge with new cultural influences. That is, “Look at the diversity of Africa, and look how beautiful we show up in Haiti or in Jamaica or in America.” There is definitely a through line that feels like home.

    How do you think African Restaurant Week helps highlight African culture and support local businesses?

    African Restaurant Week is an important reminder that we are here; we are unified! And we absolutely love who we are! I’m so happy that African Restaurant Week exists!

    What’s your favorite dish, and why does it hold a special place for you?

    I love any dish with rice, lamb, plantains and fried bread. That’s my fav go-to combo. I especially love the different spices we use.

    How do you see the role of food in bringing people together and fostering community?

    Within the African Diaspora, our love language within our families has always been food. Remember the movie, “Soul Food?” Our tradition of gathering family and community and preparing something with our hands that everyone can enjoy is not just about feeding a hunger, it is a sacred practice for us. That’s why for every regional celebration, and tradition, we gather to show our pride, beauty and endurance through our diverse cuisines.

    What’s one thing you hope attendees will take away from African Restaurant Week?

    I hope people walk away understanding how vast is the Continent’s diversity but at the same time, understand our power and unity. But most of all, how damn good our food is!

    What other kinds of events would you like to see at African Restaurant Week?

    I’d love to see kids cooking events, fundraisers for children and more events centered around reinforcing our culture and pride amongst the youth. It should never really be about us; it should always be about the youth who we need to pass on our traditions. Plus, more young parents will come out if there are events for their children. I would also love to see more Black-American and Caribbean cuisines featured to show the breadth and depth of our reach and influence as a Diaspora.

    Could you share your top 3 favorite restaurants?

    Ras Plant-Based: Ethiopian Cuisine in Crown Heights, Brooklyn, Peaches Restaurant: Black Southern Cuisine in Bed-Stuy, Joloff Restaurant: Senegalese Cuisine in Bed-Stuy

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    Top Iconic Dishes from Across Africa

    Africa, a continent brimming with diversity, is home to some of the most flavorful and iconic dishes in the world. Each dish carries with it a piece of the continent’s history, culture, and unique culinary techniques. From the spicy stews of West Africa to the aromatic tagines of North Africa, here are ten must-try dishes that showcase the rich tapestry of African cuisine.

    1. Jollof Rice (West Africa)

    Known as the “party dish” of West Africa, Jollof Rice is a beloved tomato-based rice dish packed with spices, vegetables, and proteins like chicken or fish. It’s a staple at celebrations and fiercely debated across countries like Nigeria, Ghana, and Senegal for whose version reigns supreme.

    2. Piri Piri Chicken (Mozambique)

    This spicy, flame-grilled chicken dish is marinated in a sauce made from the fiery piri piri chili, garlic, lemon, and herbs. A testament to Mozambique’s Portuguese influence, it’s a must-try for spice lovers.

    3. Bunny Chow (South Africa)

    A uniquely South African creation, Bunny Chow is a hollowed-out loaf of bread filled with spicy curry. Originating from Durban’s Indian community, this dish is a hearty street food favorite.

    4. Tagine (Morocco)

    Named after the earthenware pot in which it’s cooked, Tagine is a slow-cooked stew made with meat, vegetables, and a medley of fragrant spices like saffron, cinnamon, and turmeric. Popular variations include lamb with apricots and chicken with preserved lemons and olives.

    5. Egusi Soup (Nigeria)

    This thick, hearty soup is made with ground melon seeds, leafy greens, and proteins like goat meat or fish. Served with fufu or pounded yam, it’s a comforting dish that showcases the bold flavors of Nigerian cuisine.

    6. Injera with Doro Wat (Ethiopia)

    Injera, a spongy sourdough flatbread, serves as the base for a variety of stews. Doro Wat, a spicy chicken stew made with berbere spice and hard-boiled eggs, is one of the most popular pairings.

    7. Couscous (North Africa)

    Often referred to as the “national dish” of countries like Morocco, Algeria, and Tunisia, couscous is a fluffy semolina dish served with vegetables, chickpeas, and meat, topped with a savory broth.

    8. Biltong (South Africa)

    This cured, dried meat snack is a South African staple, similar to beef jerky but seasoned with vinegar, coriander, and spices. It’s a protein-packed treat perfect for road trips and outdoor adventures.

    9. Zanzibari Biryani (Tanzania)

    This coastal dish combines the influences of Indian and Arab traders with African flavors. Made with spiced rice, tender meat, and a rich coconut-based sauce, it’s a highlight of Zanzibari cuisine.

    10. Suya (West Africa)

    Suya is a popular street food made of skewered, grilled meat seasoned with a blend of ground peanuts, chili, and spices. It’s often served with sliced onions and fresh tomatoes, making it a flavorful snack or appetizer.

    Explore the Flavors of Africa

    From spicy stews to sweet and savory tagines, these dishes are more than just meals—they’re an exploration of Africa’s vibrant culinary heritage. Whether you’re new to African cuisine or looking to expand your palate, these iconic dishes are a delicious starting point.