Bukom Restaurant & Lounge - Review - Adams Morgan - Washington DC - The Infatuation

"While other 18th Street spots draw in new crowds, Bukom—Adams Morgan’s West African staple—has been a favorite among locals since 1992. The decor might be a little dated, but the regulars couldn’t care less. They’re here for the live music, the well-stocked bar, and the bold, peppery suya. Named after Bukom Square in Accra, Ghana, the restaurant captures the essence of West African dining. The menu is loaded with classics, like jollof rice, egusi soup, and peanut stew. And while it’s no longer the city’s only go-to for these dishes (and might not quite rival spots like Open Crumb, or more recently, The Continent), it holds its own—solid, but not exactly unforgettable. If there’s one thing you can’t miss, it’s the suya. Its succulent, perfectly grilled skewers of beef are coated in a smoky, fiery spice blend that lingers on your tongue. Each bite is an explosion of bold, peppery heat, balanced by the crunch of fresh onions and juicy tomatoes. It’s the type of dish that’s impossible to stop at just one order. Grab a few skewers, a drink from the bar, and settle into one of the black metal chairs that are worn and creaky from years of late-night conversations. Plan your visit around their live music night, when local bands take the stage and Bukom’s two-story space comes alive with the sounds of live jazz, reggae, and go-go. This is when we’re reminded it’s not just about the food or drinks—it’s about the community, the nostalgia, and the way this place has embedded itself into the heart of DC’s culture for over three decades. Food Rundown Suya Marinated, skewered meat—your choice of chicken or beef (we’re partial to the beef)—is grilled to juicy perfection and coated in a fiery spice blend. The heat might catch in your throat, but the fresh tomatoes and onions offer a crisp, cooling balance to each spicy bite. Egusi Made with ground melon seeds, palm oil, and tender chunks of goat meat, egusi is the ultimate comfort food. The addition of spinach or bitter leaf adds a hearty, earthy depth that perfectly balances the dish’s rich, savory flavors. Senegalese Beignet The Senegalese beignet at Bukom is one that’ll keep you coming back. It’s doughy and generously sized, with a mildly sweet batter and just the right amount of powdered sugar." - Omnia Saed