A West African Adventure

Akwaaba, which means welcome in the Twi language of Ghana, is a tiny, windowless restaurant tucked away in the back of a small African grocery store. Owned by Edoh Akakpo, an alumnus of Augsburg College, and run by chef Rafiat Moustapha, Akwaaba was the May stop of the Twin Cities World Tour.

The atmosphere was a little intimidating. The long tables all faced the center of the room and the menus had no prices. A large group of Somali women were also there for a party, so we were serenaded by the fantastic mixing of African music and 90s R&B. The big-screen LCD TV, which was installed just in time for the World Cup, showed an African movie.

At the same time, the food (I had the jollof rice with beef) was great. Make sure you try a little of the hot sauce as well--notice the emphasis on little. No joke. Now that I know what I'm getting into, I would definitely go back! It was an experience I won't soon forget.

Akwaaba Restaurant
1823 Nicollet Avenue
Minneapolis, MN 55403
612.872.4414

An Algerian August

In true world tour fashion, the coming months we will cap off the first full year of the TCWT by traveling to 4 different continents! Our first stop? The Barbary Fig: specializing in "south-Mediterranean comfort foods" from Morocco, Algeria, and France. The owner, Brahim Hadj-Moussa, does all the cooking. When he is not in the kitchen, the 13-year-old restaurant is closed.

The specials change every few days, but the dishes are almost always touched with cinnamon, thyme, cumin, marjoram, coriander, and/or dried fruits. According to one review pubished in the Star Tribune, "Whatever the combination, you can count on it to be delicious." Ordering the "thick, raisiny North African wines" also paves the way for a house-made dessert wine of white Moroccan vintage steeped with "oranges, juniper berries, and cinnamon" which is offered up by the owner if "customers behave."

Need another recommendation? The brik appetizer is a "glassily crisp envelope of pastry folded around tuna brightened with parsley and lemon and given a bit of an edge by harissa, the Tunisan hot sauce made from roasted chiles, garlic, cumin, caraway, coriander, and olive oil." Just ask, and they will make it "like they serve back home" with capers, herbs, and a gooey, soft-cooked egg.

If you're in the mood for African, this is your chance! Next stop is Europe, Asia, and then South America, so stay tuned! If you'd like to attend this month, please RSVP by email. Here are the details:

Friday, August 20th
7:00 PM
The Barbary Fig
720 Grand Avenue
St. Paul, MN 55105
651.290.2085

Next stop, Ethiopia!

This month we're heading to FASIKA in St. Paul. Please let me know if you're available so I can make reservations in advance. I hope you all can join me on Friday, January 15, 2010 at 7:00 PM!

Location: 510 N Snelling Ave.
St. Paul, MN 55104

Here's a blurb from the restaurant's website: "Dried spice combinations unique to Ethiopian cooking lend a rich, piquant taste to many dishes. All in all, it is food that is exotic, healthy and extremely satisfying. Topped off with a cup of strong, hot Ethiopian coffee, it is a wonderful way to feed the body and experience something of another world at the same time."