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Home , African cuisine, Niter kibbeh, Senegalese cuisine

THE RECAP EDITION OCT.1—22, 2017

WWW.NYARW.COM WHAT’S INSIDE

NYARW 2017 LEADERSHIP

05 THANK YOU Letter from NYARW Founder & x&x CEO, Akin Akinsanya RECIPE CORNER Founder & CEO Business Development Market Strategy Get the scoop on the Akin Tanaka Annie must-have for

06 the Fall courtesy of ON THE HORIZON Victor Bongo and A calendar of upcoming events Chef Selassie Atadika that’s bound to keep you in the Program Manager Art Direction Legal Counsel Ife Geronna Mahir know. Check out what’s “” in 2018. x CHEF PARTICIPANTS

Meet the start- Strategic Communications Web Tech Finance Afiya Jonathan Mehr studded line-up of X NYARW 2017 partici- AFRICAN TREATS pating chefs A recap of NYARW 2017 participating Senior Advisor Senior Advisor Intern/ Business Oury Femi Tammy restaurants and chefs 18 CLOSING Letter from NYARW Intern/ Analytics & Data Intern/Strategy xx 2017 Event Director Samira Jannelle 2017 EVENT SPOTLIGHT and Head of Business Check out what you Development, Tanaka Mawindi missed during the 5th NYARW Publisher: edition of New York Akin Akinsanya African Restaurant Design & Direction: Paper Plus Rocket / Paperplusrocket.com

Media/Advertising: [email protected]

General: [email protected]

Copyright ©2018 NY African Restaurant Week. All rights reserved.

• 2 • • 3 • THANK YOU

I would like to say a big thank you to all NYC residents, friends, event partners and various supporters. Only because of you was New York African Restaurant 2017 able to activate social good, help spur economic development, bring our communities together and drive value for NYC. We remain committed and poised to continue our mission of bringing you the best of African and culture. We are grateful to all those community organizations, businesses and individuals that have helped make this happen.

We would like to give special thanks to all participating chefs, restaurant owners, travel companies, host committee members and our board of advisers for making this landmark 5th edition possible.

As we plan for 2018, we remain excited about expanding our vision, and we look forward to your continued support and feedback. We are excited to have you join us again and learn more about African culture, , people and places, as never seen before in New York City.

We hope this becomes a platform that encourages individuals to participate in community building and to be more engaged global citizens.

Thank You!

Cheers, Akin Founder & CEO

• 5 • ON THE HORIZON IN 2018

10.07 - 10.21 NY African Restaurant Week 2018 New York African Restaurant Week returns in 2018 with a thrilling 2-week celebration, with over 25 participating restaurants in New York City offering your favorite African/African inspired .

10.07.2018 Taste of Mega-Food Festival Kick off New York African Restaurant Week 2018 in momentous style with the return of the mega-festival event of the Fall, featuring top African restaurants and international chefs, as well as live music and vendors across fashion, beauty, arts, and culture

10.13.2018 Odyssey Across Africa Save on airfare and come join critically acclaimed African chefs in New York City as they present a transporting feast celebrating - from East to West and North to South.

• 6 • • 7 • AFRICAN TREATS

Madiba Amarachi Lounge Queen of Sheba Accra Location: Fort-Greene, Brooklyn Location: DUMBO, Brooklyn Location: Midtown West, Manhattan Location: West Harlem, Manhattan Address: 195 Dekalb Ave, 11205 Address: 189 Bridge St, 11201 Address: 650 10th Ave 10036 Address: 2065 A Cuisine: South African Cuisine: African-Caribbean : Ethiopian Cuisine: Ghanaian Phone: (718) 855-9190 Phone: (718) 222-1010 Phone: (212) 397-0610 Phone: (212) 932-7739 Website: madibarestaurant.com Website: amarachibrooklyn189.com Website: shebanyc.com Website: facebook.com/pg/AccraRestaurantHarlem

Since 1999, Madiba Restaurant has been bringing the Amarachi is a family-owned and operated business Queen of Sheba, offers unique, Ethiopian meals in a Experience the bold and robust flavors of African home cooking of South African to New York located in the downtown area of Brooklyn. With its roots relaxed setting. Delicious vegetarian, chicken, lamb, cuisine. If you’re unsure of what to order, our friendly tables. From Portuguese to Indian and in Nigeria and the Caribbean, the restaurant has served , fish are available at bargain prices. A great New staff are always ready to help you find just the perfect African Madiba Restaurant tips a hat to the city of Brooklyn for over 14 years, distinguishing York find! thing. Our buffet style allows you to try many different South African street food – from inner city market to itself with unique flavors and tastes from all over the options so you can indulge in many different flavors. harbor landing. world. Amarachi provides a beautiful venue, excellent Our roots come from and we enjoy getting to food/beverage options, and superior service. Tagine share the delightful flavors of our culture with you Location: Midtown West, Manhattan Ponty Bistro Address: 221 W 38th St, 10018 Location: West Harlem, Manhattan Café Rue Dix Cuisine: Moroccan PEQUE Vinos + Tapas Phone: (646) 373-6265 Address: 2375 Adam Clayton Powell Jr Blvd, 10030 Location: Crown Heights, Brooklyn Location: Central Harlem, Manhattan Website: taginedining.com Cuisine: French-Senegalese Address: 1451 Bedford Ave, 11216 Address: 231 W 145th Street, 10039 Phone: (212) 234-6475 Cuisine: French-: Spanish Tapas Website: pontybistroharlem.com Phone: (929) 234-2543 Phone: (646) 678-4095 Website: caferuedix.com Website: facebook.com/PEQUE.nyc

Tagine sweetens the NYC theatre district with an exotic and alluring perfume. Moroccan lamps, handwoven Ponty Bistro takes great pride in using the freshest berber textiles and cushy seating create an understated ingredients in the preparation of all of its dishes, which Cafe Rue Dix is a French and Senegalese cafe, elegance. Habitues of the restaurant/lounge steep Enjoy al fresco dining in style at PEQUE. We offer craft fuses the sophisticated flavors of , restaurant, and bar located in Crown Heights, Brooklyn. themselves in the Maghreb, sipping luscious orange cocktails, curated wines and classic tapas in a beautiful and the Mediterranean. The restaurant combines We serve traditional Senegalese cuisine as well as blossom sangria, savoring fragrant tagines, entranced and charming small plate atmosphere and wine bar in Senegalese cooking traditions with current culinary typical French cafe fare. We pride ourselves on using by belly dancers and hookah pipes. the heart of uptown Harlem. There’s plenty of variety practices to create enticing dishes that reflect the fresh ingredients and bold to create some of the offered here, and the creative dishes always start with flavors of West African heritage–with a modern twist. best Franco-Senegalese dishes in NYC. exceptional ingredients. Have fun building a around tapas like patatas bravas, albondingas, jamon y queso, croquetas de salmon, sauteed asparagus with lemon aioli, imported cheeses, and much more. • 8 • • 9 • AFRICAN TREATS CON’D

Bati Ethiopian Lenox Saphire Harlem Location: Fort Greene, Brooklyn Location: Central Harlem, Manhattan Address: 747 Fulton St,11217 Address: 341 Lenox Ave, 10027 Cuisine: Ethiopian Cuisine: Afro-Fusion Phone: (718) 797-9696 Phone: (212) 866-9700 Website: batikitchen.com Website: LenoxSaphireHarlem.com

Communal dining is the norm in Ethiopian households Located in the Heart of Harlem, Lenox Saphire brings and therefore restaurants. Sharing food from the same forth a fusion of Senegalese Cuisine and . plate or tray is encouraged, though we would certainly Known for our rich culture, we proudly serve freshly be very happy to serve on individual plates! Bati has made French and daily. Drop by to a selection of and wine from around the world, experience the cultural fusion that is Lenox Saphire. including Ethiopian honey wine (T’ej). We welcome you to experience Ethiopian vibes in a dining room with a view of Ethiopian art and photography. Le Souk Location: Greenwich Village, Manhattan Address: 510 LaGuardia Pl, 10012 Angela’s Cuisine: Moroccan Location: Bed-Stuy, Brooklyn Phone: (212) 777-5454 Address: 417 Nostrand Ave, 11216 Website: lesoukny.com Cuisine: Jamaican Phone: (718) 552-2297 Website: angelasbrooklyn.com

Le Souk is a Moroccan restaurant in New York City celebrated for its top nightlife and entertainment scene. Guests can expect new age with a Exposed brick, bare bulbs, and salmon French twist, DJs, lamps, fire dancers, and sometimes all suggest bistro;­ the mostly Bob Marley soundtrack, snake charmers. Yes, snake charmers… tender , and coconutty and shout Caribbean kitchen. However you categorize it, the breezy corner spot has a homey vibe and a small but appealing menu that covers island classics like jerk chicken and braised oxtail.

• 10 • AFRICAN TREATS CON’D

Le Baobab Restaurant Paradis des Gouts Tsion Cafe Massawa Location: Central Harlem, Manhattan Location: Bed-Stuy, Brooklyn Location: West Harlem, Manhattan Location: West Harlem, Manhattan Address: 120 W 116th St, 10026 Address: 1136 Broadway, 11221 Address: 763 St Nicholas Ave, 10031 Address: 1239 Amsterdam Ave, 10027 Cuisine: Senegalese Cuisine: West African Cuisine: Ethiopian Cuisine: Ethiopian Phone: (212) 864-4700 Phone: (212) 234-2070 Phone: (212) 663-0505 Phone: (718) 443-4584 Website: lebaobabrestaurant.com/ Website: tsioncafe.com Website: massawanyc.com

Based in Brooklyn, Paradis des Gout serves authentic Le Baobab, named for an African tree, is a Senegalese Long-time residents of Harlem, we are committed to Massawa Restaurant opened in May 1988 and is an West African Cuisine with signature dishes such as restaurant offering authentic Senegalese dishes such the growth of a healthy Harlem community. We opened Ethiopian Restaurant located on the corner of 121st djollof rice and maffe ( as thiebou diene (fresh fish stewed in Tsion Cafe and Bakery to provide our neighbors street on Amsterdam Avenue. Our food is traditionally ). with carrots, eggplant, and root) and with healthy, delicious cuisine, fusing Ethiopian and served with and eaten by hand, although we have soupou kanja, a lamb stew thickened with palm , and Mediterranean flavors, along with a selection of rice and utensils at your service. Our entrees are served spooned over ample, nutty rice. international wine and , fair trade Ethiopian with two sides of . Enjoy your meal and Grandchamps and specialty teas, served with delicious home- thank you for experiencing Ethiopian cuisine. Location: Bed-Stuy, Brooklyn baked pastries. Address: 197 Patchen Ave, 11233 Hyacinth’s Haven Cuisine: Haitian Location: West Harlem, Manhattan Phone: (718) 484-4880 Kombit Address: 2374 Adam Clayton Powell Jr Blvd, 10030 Website: grandchamps.nyc Kingston Harlem Location: Prospect Heights, Brooklyn Cuisine: American-Jamaican Location: West Harlem, Manhattan Address: 279 Flatbush Ave, 11217 Phone: (646) 755-8161 Address: 218 W 116th St, 10026 Cuisine: Haitian Website: hyacinthshaven.com Cuisine: Jamaican Phone: (718) 399-2000 Phone: (646) 861-1082 Website: facebook.com/Kombitbar Website: kingstonharlem.com

Grandchamps is your local family kitchen bringing the community together through in the heart of Bed-Stuy. We relive our childhood memories at the Located in the Historic Striver’s Row section of dinner table by providing wholesome food (made with Harlem, Hyacinth’s Haven is a classic cocktail bar and love) while celebrating Haitian culture. The ideal bar & restaurant with a quaint and cozy dining restaurant that offers a retreat from your hectic day. Kingston creates a euphoric feeling of nostalgia for a atmosphere. Perfect for inviting friends and co-workers Savor our American-Jamaican food, enjoy our popular caribbean calm and tranquil vacation with the music, to experience Haitian cuisine at its finest. We feature a Haven Jerk Burger, cool it down with our signature energy and food offered, which provide an escape variety of authentic dishes from back home and a wide Rum Punch, all while you listen to Reggae and other from fast-paced New York City. Menu items are range of signature cocktails. world music. traditional Jamaican and Caribbean meals and beverages with a contemporary flare designed to appeal to an international market but still maintaining authentic flavors. • 12 • • 13 • RECIPE CORNER Exotic African Peanut with Okra, FROM CHEF BONGO Plantain Garnish and Coconut sauce

“Most every dish has a story behind it, but this one has family history...having been passed from grandmother to mother to son. It evokes all my good memories of home and serves to inspire, strengthen and heal me whenever needed. I’m very proud that this award-winning soup has become one of my signature dishes. I hope you’ll enjoy it enough to add it to your family history.”

• ½ cup Orange bell pepper, medium dice INGREDIENTS (8 servings) • 3 tbsp • 1 tbsp Cilantro, finely chopped • 5 cups or chicken stock • 1 tbsp Fresh lime juice Sandra Maitland | Global Decors | www. • 1 cup White onion, medium dice • 1 tbsp Garlic, minced globaldecors.com | 718-252-8306 • 1 cup Carrots, medium dice • 1 tbsp , finwely chopped • 1 cup Celery, medium dice • 1 tsp , ground The mission of Global Decors is to unite • 1 cup Coconut milk • 1 tsp Allspice, ground talented and undiscovered artisans of im- • 1 cup Yams, medium dice • 1 Habanero pepper poverished countries with buyers for their • cup Okra, sliced ¼ inch thick • ¼ cup Tomato paste work. From Africa to Asia, Latin America • ½ cup Green plantains, medium dice • Salt and black pepper to taste and the Caribbean, the threads that binds • 1 cup Smooth peanut butter • Chopped salted for garnish them all, are the challenges that are faced • ½ cup Red bell pepper, medium dice • Mixed bell peppers, finely diced for garnish by poor women & families. • ½ cup Yellow bell pepper, medium dice • Coconut sauce

DIRECTIONS Abu Bakery | Abu’s bakery is a family • Preheat a medium saucepan over medium-high heat. owned business aimed at using traditional • Add oil and sauté onions, carrots, celery and all of the peppers, stirring occasionally for 5 minutes. recipes with premium quality ingredients. Add garlic and ginger and cook for 3 more minutes. 1184 Fulton St, Brooklyn, NY 11216

• Add cayenne, coriander, allspice, and habanero pepper and mix well for 2 minutes. Add tomato abusbakery.com paste and stir in thoroughly.

• Add stock and coconut milk. Bring to a boil and then simmer for 10 minutes, skimming off any foam.

• Add yams and cook 6 minutes. Stir in okra, plantains and peanut butter and cook for another 5 minutes or until yams are tender. Add cilantro, limejuice, and season to taste.

PLATING To serve, pour 1 cup of soup into each shallow soup bowl. Drizzle with coconut sauce and top with chopped toasted peanuts and mixed sweet bell peppers. Coconut Sauce. Sour cream mix with coconut milk

• 14 • • 15 • 20172017 EVENT EVENTSPOTLIGHT SPOT- LIGHT

• 17 • KICK-OFFKICK-OFF Location: Manhattan and Brooklyn Date: Sunday, Oct 1 New York African Restaurant week kicks off across the city with over 20 restaurants presenting special 3- menus and hosting special events to officiate the launch of the festival.

KICK-OFFTASTE OF ETHIOPIA Location: Queen of Sheba Restaurant, Massawa Restaurant, Tsion Cafe Date: Tuesdays and Wednesdays Select Ethiopian restaurants in the City present the Taste of Ethiopia event series every Tuesday and Wednesday featuring a special prix-fixe dinner menu, complimentary beverage (first-come first-served), and cultural entertainment.

CAFE RUX DIX

KICK-OFFHARVEST DAY Location: Manhattan and Brooklyn Date: Thursdays Every Thursday during New York African Restaurant Week. A percentage of proceeds from prix-fixe and dinner menus donated to City Harvest, one of New York African Restaurant Week 2017 key beneficiaries.

TSION CAFE

KICK-OFFVOCAL DAY Location: Manhattan and Brooklyn Date: Wednesdays Every Wednesday during New York African Restaurant Week. A percentage of proceeds from prix-fixe lunch and dinner menus donated to Vocal New York, one of New York African Restaurant Week 2017 key beneficiaries.

• 18 • • 19 •

James Beard Dinner: Odyssey Across Africa JAMES BEARD FOUNDATION: Saturday, Oct 7, 2017 Pierre Thiam ODYSSEY ACROSS AFRICA , Brooklyn, NY

Victor Bongo Culinary Adventures with Chef Bongo, British Columbia, Canada

Selassie Atadika Midunu, Accra, Ghana JAMES BEARD DINNER: Nadine Nelson ODYSSEY ACROSS AFRICA SIGNATURE EVENT Global Local , Hamden, CT

Location: James Beard House Charmain Sithappah Date: Saturday, Oct 7 The Seasoned Pot, NYC Hosted in partnership with the James Beard Foundation. World renowned and critically acclaimed African chefs present a thrilling 8-course odyssey across African cuisine. Hors d’Oeuvre West Africa > -Wrapped Jollof Sushi with Peanut Sauce South Africa > Naan Bites with Cilantro Chutney PARTICIPATING CHEFS: Pierre Thiam, Victor Bongo, Selassie Atadika, Nadine Nelson, Democratic Republic of Congo > Grilled with Mwambe Sauce and Charmain Sithappah. Ethiopia > Salmon with Injera Crisps > Oasis Chicken Koftas The Sankofa > Watermelon–African Basil Ashuelot Cucumber Vodka Martini with Birds of Paradise The Teranga > Hibiscus–Rose Vanilla Kingfish Gold Rum Cocktail

Dinner Ethiopia > Niter Kibbeh Roasted Cauliflower, Kolo, Crème, Slaw, and – Onion Confit Trimbach Reserve Riesling 2013 Democratic Republic of Congo > Chef Bongo Famous Award-Winning African with Coconut and Chive Cream Fraiche

Excelsior Chardonnay, Robertson Valley 2015

Senegal > Caldou with Wild Bass Fillet, , Sorrel, Okra, and Fermented Dawadawa Buitenverwachting Beyond Sauvignon Blanc 2016 Democratic Republic of Congo > African-Spiced Lamb Loin with Cassava Purée, Plantain , French Asparagus, Palm Oil–Infused Butternut Squash, and Habanero–Lamb Jus Six Hats Shiraz 2014 South Africa > Apricot Malva Pudding with Oude Meester Brandy Sauce and Cream Ghana > Selassie’s Midunu Chocolate Truffles

Cocktail Beverages courtesy of New England Sweetwater Farm and Distillery Wine courtesy of Pair Wine Events Sommelier presentation by Keir Carter courtesy of Kahawa 1893

Photos: CLAY WILLIAMS Photos: CLAY WILLIAMS

• 20 • • 21 • A TASTE OF AFRICA MEGA-FOOD FESTIVAL

AFRICAN RESTAURANT WEEK FESTIVAL SIGNATURE EVENT Location: Industry City, Brooklyn Date: Sunday, Oct 8 Sponsored by Brussels Airlines, the African Restaurant Week Festival was the landmark event of New York African Restaurant Week, bringing together African restaurants and top international chefs, as well as vendors across fashion, beauty, arts, culture, culture in one mega-food festival extravaganza featuring live music, a day party, and a design pop-up market.

Photos: CLAY WILLIAMS

• 22 • • 23 • In-kind sponsors: Bruce Cost Ginger Ale, Nando’s Peri Peri Hot Sauce, Immersion Journeys.

Participating restaurants and food/beverage concessions: Madiba Restaurant, CHUT-UP Condiments, Pepper Bush Cookshop, Chef Zi Southern African Cuisine, The Seasoned Pot, Paradis des Gouts - Authentic Tastes of Africa, The Cold Bowl Shop, Boukman Rhum, New York Rum Festival, Bed-Vyne Wine & Spirits, Delicious African Orchards, Kombit Bar & Restaurant, Midunu Chocolates, Barbara Food Creations, Nafi’s Originals

Participating chefs: Victor Bongo, Selassie Atadika, Sacred Chef Bryan, Nadege Fleurimond, Charmain Sithappah, Zi Khumbula

Participating fashion, beauty, art, and culture vendors: ONYCHEK, Belle Bar, Byas & Leon, Ites International, Iron Maroon Boutique, Harlem’s Heaven Hats, Shemanenyc, Blackfly, Nepus Crafts, Sanjules Unique Art Creations, 2 Heads by Atsu Numadzi, SOMA Fashion, Victoria Craftz, Elan by Uri, Global Decors, flyshikis, Shangani Fashion, Empressive Finds, Fa African Boutik, Olowou USA, Birthright AFRICA, Vai.Girl, ZOEQUOI

Live DJ performances: DJ Buka, DJ Don, DJ Ob1, DJ Wavos, DJ Hard Hittin Harry

MC/host: Aisha Dior and Gliterattie Ent

• 25 • KICK-OFFCHEF COLLABORATION LINNER IS FOR LOVERS

CHEF CISSE AND CHEF BONGO COLLABORATION Location: Madiba Restaurant Date: Saturday, Oct 15 Location: Ponty Bistro Harlem You know brunch, but linner? Titillating things happen between lunch Date: Monday, Oct 9 and dinner. Even our chefs agree, cooking is more fun when you’re in the kitchen with friends. Celebrity chefs Cisse and Bongo team up for an exclusive powerhouse Sit-down plated dinner with 6 course-menu and wine pairings served with chef collaboration - intimate dinner for 10 - at Ponty Bistro Harlem, featuring a energizing and educational sommelier presentations by Darren Humphreys, CEO specially crafted 5-course fine dining menu and wine pairing representing the of Travel Sommelier and travel tips from South African Tourism. best of Afro-fusion cuisine.

Sponsored by South African Tourism.

KICK-OFFNIGERIAN FUSION FOOD TOUR Location: 306 W 51st St, Manhattan WIND-UP Date: Saturday, Oct 14 KICK-OFF Location: Manhattan and Brooklyn Chef Imoteda makes her first ever New York City appearance as part of the Date: Sunday, Oct 22 Nigerian Fusion Food Tour, in partnership with the New York African Restaurant New York African Restaurant week concludes across the city with over 20 Week visiting chef pop-up experience. She and Chef Emeka served up a restaurants hosting special events to wind up the festival in an ode to the 4-course tasting menu of Nigerian fusion dishes for a day-long series of events, end of Summer and start of Fall. with five seating times from brunch to dinner.

• 26 • • 27 • RECIPE CORNER

Midunu Vegetable Groundnut Soup FROM CHEF SELASSIE ATADIKA, MIDUNU

Most every dish has a story behind it, but this one has family history...having been passed from grand- mother to mother to son. It evokes all my good memories of home and serves to inspire, strengthen and heal me whenever needed. I’m very proud that this award-winning soup has become one of my signature dishes. I hope you’ll enjoy it enough to add it to your family history.

INGREDIENTS (6 servings) • 1 1/4 Cups smooth natural peanut butter or groundnut paste • 1/4 Cup tomato paste • 3 tsp Cayenne pepper,ground • 8 Cups vegetable stock • 1 tsp Ginger, ground • 1 Tbsp Mushroom powder • 1/4 Cup onion, chopped • 2 tsp Salt chili to taste selection of vegetables • Add blanched or sautéed vegetables of choice examples include: green beans, eggplant, carrots, okra and/or cauliflower

DIRECTIONS Step 1: Mix peanut butter and tomato paste with cayenne pepper in a pot, slowly blend in 2 cups stock.

Step 2: Cook on medium heat, cover and stir occasionally for 20 minutes.

Step 3: Add remaining 6 cups stock, stirring in slowly. Reduce heat to medium-low.

Step 4: Add ginger, mushroom powder, onion, chili and salt. Let it simmer for 30-40 minutes, stirring occasionally until the oil separates and comes our of the groundnut paste.

Step 5: Add in the sautéed or blanched vegetables to the soup and let it cook for a few minutes before serving. Serve alone, or with of choice.

6: Please note that if you don’t let the soup cook until the oil separates, it can cause discom- fort during digestion.

• 28 • • 29 • CHEF CHEF SELASSIE ATADIKA Chef Selassie Atadika opened lifestyle company, Midunu, PARTICIPANTS in Accra, Ghana in 2014. Midunu is known for plant- forward cuisine, use of lesser known ingredients, elevation of forgotten , and elegant dining experiences. The company has been credited as one of the pioneers of ‘New African Cuisine’. It is highly sought after for its creative spins on classic dishes and its delectable chocolates. Chef Selassie has been recognized as a one of the ‘Global Top 50 Plant-Forward Chefs’ and featured as a thought leader by CNN African Voices, Financial Times, The Danish CHEF PIERRE THIAM Broadcasting Corporation and Vogue. She is a graduate of Chef, restaurateur, and cookbook author Pierre Thiam the Culinary Institute of America, Columbia University, and was raised in , Senegal. He previously operated two Dartmouth University. restaurants in Brooklyn, NY, Yolélé and Le Grand Dakar, visionary African bistros that became cultural centers for CHEF CISSE Africans from the continent and the diaspora. He is the Chef Cisse is the Head Chef and Owner of Ponty Bistro author of Yolele!, the first Senegalese cookbook published Harlem. He moved to the United States in 1995 from Dakar, in the English language, and the more recently published Senegal, quickly entering the restaurant business. Since Senegal, a James Beard Award finalist. He is the executive then, he has worked for internationally renowned chefs at chef at the celebrated Nok by Alara in , Nigeria. He some of New York’s most high profile restaurants, serving currently resides in Brooklyn. an array of international . Chef Cisse served as sous chef under Jean-Georges Vongerichten and in 2009, was a CHEF VICTOR BONGO finalist on the Food Network’s Chopped. Ponty Bistro, named Chef Victor Bongo is a talented African-Canadian chef after a popular street in Senegal, serves unique African and who first gained his reputation by challenging culinary with Mediterranean. traditions and incorporating ethnic flavours into his dishes. He launched his culinary career in Vancouver kitchens, at CHEF NADINE NELSON the likes of Marriott Pinnacle Hotel, the Four Seasons Hotel Chef Nadine Nelson, the Green Queen of Cuisine, is the Vancouver, Bacchus Restaurant in the Wedgewood Hotel sustainable chef and social entrepreneur/activist of Global and aboard Holland America Cruise Lines. Chef Bongo’s Local Gourmet, a roving community-supported kitchen adventurous menu landed him “Chef of the Year” recognition specializing in experiential epicurean occasions that cook up in the Yukon Territories four years in a row (2008-2011) delicious adventures far from expected yet close to home as well as a 2008 Gold Medal from the CCFC. In 2010, he in the form of cooking classes, culinary tours, culinary team was nominated to the “Top Ten Best Chefs” by the Canadian building events, wellness workshops and pop up events. Chefs’ Congress. His first book, The Excellence of Chef Chef Nadine is from Toronto, Canada and of Jamaican Victor Bongo, was published in 2009 and he is a member of Heritage. She likes to combine global flavors with local the Canadian Culinary Federation and the World Association ingredients sharing her knowledge of ethnic flavors that are of Chefs’ Societies. underrepresented in culinary education. As a trained educator, writer, artist and food professional based in the North East, her aim is to use food as social sculpture and a catalyst to

• 30 • • 31 • CHEF CHEF PHILIPOS Chef and owner of Queen of Sheba Restaurant, Chef Philipos PARTICIPANTS Mengistu gained his first culinary experience at the restaurant his parents operated in Addis Abeba in the early 1970’s. Philipos used to spend much of his time behind the scenes (CON’TD) in the restaurant kitchen. He watched his mother intently over the years, learning recipes that had been passed from generation to generation through the family lineage, and picking up his mother’s expertise. One area being in blending her own version of berbere, a hot sauce common in much of the Ethiopian cuisine. Philipos moved to the United States engage people in issues from seed to waste while learning in 1990, with the concept of introducing New York City to about the world’s diverse in fellowship and unity Ethiopian food. As he scouted locations and saved money with each other. Her writing has appeared in Plate Magazine, for his first business in the US, he worked as an aircraft Zester Daily, Farmer’s Almanac, Kwanzaa Culinarians and technician for Ethiopian Airways and a yellow Cab driver. more. Philipos opened his first restaurant, ‘Meskerem Ethiopian Restaurant’, with two partners in 1995. Meskerem was a CHEF CHARMAIN SITHAPPAH success, receiving positive reviews from the New York Times and the Daily News, among others.In 1999, Philipos launched

plans to run his own restaurant, this time with the aim of Chef Charmain Sithappah grew up in KwaZulu-Natal, South focusing specifically on his family’s recipes and creating Africa. Her love and passion of food and cooking began at a warm and cozy environment, surrounded by traditional an early age as she grew up in a restaurant environment, Ethiopian decor. He spent a year scouting the ideal venue surrounded by chefs who specialized in authentic Zulu, and perfecting the ingredients of his new menu, as well as Xhosa, Malay, Afrikaans and Indian cuisines. Her adventurous arranging to import berbere directly from his own mother in spirit led her to travel to many parts of Africa, India, China, Ethiopia, using only her recipe. And thus Queen of Sheba was Europe, Canada, and several exotic countries. She was born. inspired by the aromas, spices, flavors of ethnic cuisines and incorporated and blended them into the foods of her native CHEF HAMID IDRISSI country creating her own unique style of cooking. Settling in Chef Hamid Idrissi is the Chef and Owner of Tagine New York, her fascination with food continued, and in 2004 Restaurant in New York City. Fascinated by charmoula, a her entrepreneurial spirit led her to start her own catering rich emulsion of cilantro, preserved lemon, roasted garlic, company “The Seasoned Pot” as sole owner and Executive extra virgin oil, and its ability to adapt to many dishes, Chef. is the essence of North African cuisine according to Chef Hamid. In between whimsical narratives during his monthly cooking classes, he reminisces about his cultural roots and their influence on his epicurian craft. His emphasis on the rustic, labor-intensive of Morocco, is illustrated throughout his menus.Following studies at the Institut National des Etudes Judiciaires in Rabat, Hamid practiced at the court of Meknes, but his love of food led him to hosting parties

• 32 • • 33 • CHEF “Sein jou in New York” where he cooks through various South African dishes, incorporating new flavor profiles that he’s PARTICIPANTS discovered while living state side. wCurrently working as an independent in the food space, Hugo is busy bringing his line of South African-inspired, better-for-you condiments to (CON’TD) market, cheekily named CHUT UP.

CHEF IMOTEDA Chef Imoteda is a trained chef who has long shared her passion for cooking with family and friends before throughout Morocco. Upon his arrival in NYC in 1983, he was deciding to share it with the world. She’s the Head Chef hired as prep/line cook in Café Damas then assistant chef at “Heels in the Kitchen” a food service company based in at Café Gibran. While cooking at the El Morocco Club, he Lagos, Nigeria, dedicated to creating unforgettable culinary concentrated on breads and pastries, fine tuning his technique experiences with a focus on quality ingredients accessible and recipes. Following a stint at Café Nadia he was appointed locally. She conceptualized and created Heels in the Kitchen Executive Chef at Café Mogador. Later, he advanced into while exercising her vast creative abilities in the make-up and catering (north African, French and Italian) intimate gatherings, entertainment industries. She brings valuable experience to as well as, large events for Rolling Stone Magazine, Us the culinary arts from having worked behind the scenes of Magazine, World Music Institute and various fashion shows television and movie production. She is also the creator of The at the Omni Park Plaza and Hilton Hotels, amongst others. Nigerian Fusion Food Tour. She believes that Nigerian food is Tagine Dining Gallery opened in the summer of 2000, and was sexy and deserves a place on the world food table. praised with accolades from Eric Asimov, Lifestyle Magazine, Tama Janowicz to name but a few. Every review thus far CHEF JAMES LUPEMBE has conf irmed the consistency, skill and authenticity of this Born in Iringa, Southern highlands of Tanzania, Chef James amazing artisan. Chef Hamid continues to enchant the diverse was scouted by a reputable tourist restaurant in Mafinga town clientele that visits Tagine, delighting all the senses. in Iringa. After a year of work, he landed the opportunity to obtain more culinary training in Dar es Salaam, the capital. He CHEF HUGO UYS was hired by the embassy of Tanzania to the United Nations Hugo Uys—pronounced “ace”—is a South African born while working in Dar and moved to New York to work as the entrepreneur and chef specializing in South African cuisine. ambassador’s personal chef. After his 7 years of service with He’s been featured in The New York Times, The Los Angeles the ambassador, he went on to work in different restaurants in Times, and served both fashionistas, celebrities and financiers New York, gaining culinary experience in West Indian, African at his pioneering West Village restaurant of 30 years: Paris American, Soul Food and as well as . Commune. More recently, Hugo acted as the Culinary Director at Bröd Kitchen, a Nordic-inspired artisanal bakery and kitchen, bringing the ingredient-driven cuisine of Scandinavia to NYC. At Bröd, Hugo used his ability to adapt to the New York palate, by incorporating traditional Scandinavian ingredients into familiar dishes. Hugo also starred in a new TV series released in South Africa named

• 34 • • 35 • CHEF CHEF SEGUN ODOFA Chef Segun Odofa was Co-Owner of website eatafrika. PARTICIPANTS com, an online ordering platform that partnered with local restaurants to bring New Yorkers their choice of African, Afro-centric and . Segun is (CON’TD) known for bringing the tastes of Nigeria to New York.

CHEF BRYAN Chef Bryan Lindsay has been connected to food since CHEF BINTOU he was a small child. He holds degrees in International Chef Bintou is a Senegalese chef, born and raised in France. Marketing and Hospitality Management which has served She provides catering, restaurant consulting, and private him well in his career. He’s studied at Les Viscos, a boutique chef services in New York City. She is the owner of Nafi’s hotel and restaurant in France where he mastered much of Originals, a carefully handcrafted line of all natural, vegan, and his technique, as well as Junoon, a Michelin starred Indian preservative-free hot condiments and . Nafi’s Originals restaurant in New York. condiments are uniquely inspired by Senegalese traditions, and provide both a delicious savory taste as well as heat. ZI KHUMBULA Zinyusile Khumbula (Zi) was born in and spent CHEF NADEGE FLEURIMOND some of his childhood in South Africa. He moved to the United Nadege Fleurimond is an event curator, chef, community States in September of 2009 and has been connected to activist, author and entrepreneur living life in New York Graham Windham as a foster child since the age of 17. Zi has City. Utilizing her Haitian culinary background as a guide, taken an active role in improving foster care for other young Fleurimond pulls a world of flavors from Asian, Latin American people as an active member of Graham’s Youth Council. With and European Cuisines to create tasty treats and events that the help of Careers through Culinary Arts Program (C-CAP) inspire, motivate and unify. Her catering company, Fleurimond Zi was able to enroll into a reputable Hospitality Management Catering has catered for companies and institutions such as Program at the Institute of Culinary Education (ICE). He Annheuser-Busch, Columbia University, New York City Hall, also curates unique and memorable culture driven dining BET News, and The Colbert Report. Nadege graduated with experiences. His dream is to continue building on the work a degree in Political Science from Columbia University. She is that Nelson Mandela started in South Africa and spread it all the recipient of the New York Media Alliance’s Ethnic Press over the world: a united (rainbow) nation. To do so, Zi shares Fellowship for 2010 covering the education beat. She also is the culture of Ubuntu (humanity to others) as a lifestyle a 2011 Feet in Two Worlds Food Writers Fellows. Nadege has through food and bringing people together. received a US Embassy grant to provide Culinary Diplomacy work utilizing the culinary arts as a tool for empowerment, entrepreneurship, and self esteem.

• 36 • • 37 • CLOSING LETTER

I've always believed that food and shared eating experiences are one of the more effective strategies through which histories, sense of place, and cultural identities can be communicated and transferred. I also believe in the incredible power of the "urban festival" - as an innovative tool for economic development in cities and as a vehicle for community pride and participation. With food as its foundation and in celebration of its fifth edition,New York African Restaurant Week 2017 was propelled by this idea of the urban festival. We sought to create iconic and innovative gastronomical interactions throughout the city in hopes that it would transform the urban space into a city-wide festival event where social, economic, cultural, and human capital could be maximized. And while there remain opportunities to increase the festival's impact with more awareness and engagement in coming years, as the first restaurant week event of its kind uniting both food and cultural elements, we thank you all for trusting the vision and participating in the magic that was New York African Restaurant Week 2017. The team was honored to add this multifaceted narrative to the fabric of New York City and we are excited for future possibilities on both a local and global level.

See you in 2018! Best Regards, Tanaka Event Director and Head of Business Development

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• 38 • NYARW PARTNERS

CURATION & PRODUCTION MEDIA SPONSOR

AKIN AKINSANYA

CHARITY PARTNER STRATEGIC PARTNER

CORPORATE SPONSOR

• 40 • • 41 • To to be a sponsor or partner with us please email AfricanRestaurantWeek@gmailcom or visit us at www.nyarw.com/partner-with-us/ and we will send you a detailed package listing all available opportunities. SEE YOU 2018