"Kabba’s Kitchen in Alberta fills a West African gap in Portland’s eclectic food scene with Senegalese and Gambian dishes not commonly found at any brick-and-mortar. Start with the fataya, a fried meat handpie, then move on to the main event: the #1. It's a crash course in Senegalese classics, including fish yassa (also available with chicken), a whole-fried tilapia on a generous bed of yellow rice, served with a deeply flavored sauce of caramelized onions that’s livened up with lime juice, scotch bonnets, and a hit of dijon. Pair your exemplary combo with bissap, a tart hibiscus drink." - Krista Garcia
Emily Triggs
