African Grill and Bar - Lakewood Colorado
African restaurant · Alameda Avenue ·
Extensive African menu with flavorful stews, soups, and live music
Extensive African menu with flavorful stews, soups, and live music
"Walk in a first-timer, walk out a family member: That’s what a meal at African Grill and Bar feels like as owners Theo and Sylvester Osei-Fordwuo emanate warmth while preparing dishes that showcase the diversity of regional African cuisine. For newcomers, jollof rice with oxtail or the black-eyed pea dish called red red with fried plantains and chicken are great places to start, cooled by the fresh ginger drink; regulars, meanwhile, tend to work their way through the menu until they’ve tried every last stew and staple starch, from fanti-fanti and chakalaka to ugali and aprapransa." - Ruth Tobias
"Savory, succulent, sometimes spicy stews, soups, and starches of all kinds are made for family-style feasts at this homey, family-run Lakewood gem. From red red, chakalaka, and moimoi to fufu, kenkey, and jollof rice, trying a little bit of everything with a band of fellow food fiends is the only way to go here." - Ruth Tobias
"A Lakewood favorite that transports diners to West Africa with homey plates like kelewele, egusi, yassa, and red red, emphasizing warmth and bold flavors." - Ruth Tobias
"Walk in a first-timer, walk out a family member: That’s what a meal at African Grill and Bar feels like. Owners Theo and Sylvester Osei-Fordwuo emanate endless warmth while also cooking up a storm to showcase the diversity of regional African cuisine. For newcomers, fufu or red red with goat or oxtail are great places to start, cooled by the fresh ginger drink; regulars, meanwhile, tend to work their way through the menu until they’ve tried every last stew and staple starch." - Eater Staff
"Way out west in the suburb of Lakewood, there’s a building in the parking lot of a bowling alley that looks like it might house a Mexican restaurant. It doesn’t. Within that façade is African Grill and Bar, run by Ghanaian-born, Nigerian-raised Theodora Osei-Fordwuo and her charming husband Sylvester. As indefatigable as she is talented, Theo cooks, and she cooks, and she cooks some more. The result is several pages’ worth of specialties from her former corner of the world: egusi, chakalaka, tuo zaafi, yassa, and so on. Stews and soups make up the better part of the menu, accompanied by an array of starches for sopping them up. Often lumped together as fufu but going by many names, these start with the likes of cassava, cornmeal, plantains, and yams, which come boiled, pounded, and formed into a dough-like ball or cylinder that serves as a soothing counterpart to the flavor blasts from the stews. Sensational starters include lamb samosas; kelewele, chunks of sweet plantain fried with ginger and topped with peanuts; and spiced turkey-gizzard kebabs. Go when you’ve got some free time and some close friends to join you." - Ruth Tobias
