"Owner George Quainoo is from Ghana and chef Margarete Duncan grew up in Nigeria, resulting in this tag-team restaurant with food from both countries. Kenkey, a fermented cornmeal mash wrapped in corn husks, comes from Ghana, while Nigeria is responsible for the peanut-dusted beef suya. Sauces are the focus of most main courses here, including egusi made from pumpkin seeds, and a novel peanut sauce that’s vegan. Pair them with rice or a mash for a full meal." - Robert Sietsema
