"When opening Okàn, chef Bernard Bennett hoped his restaurant would change the conversation about African American foods. “The expressions on my dishes go back to West Africa, where many enslaved people came from, and take a trip through the Caribbean and onto America,” he says. Okàn offers dishes like jollof rice, curried oxtails, peri peri chicken, Caribbean callaloo, okra with harissa paste, and shrimp sauteed in a fragrant garlic and ginger sauce." - Lynn and Cele Seldon
Okàn
