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The jollof rice arrives with a fried turkey quarter, crisp-skinned and juicy, habanero sauce on the side. This no-frills West African restaurant in north Phoenix carries a largely Liberian menu with a few wider regional dishes folded in, including egusi soup thick with smoked fish and goat pepper soup that brings genuine heat without quite crossing the line. The room is modest, the cooking is not, and Phoenix is richer for having it.
The awards strongest first
- Phoenix New Times 2024 · Best West African Restaurant · Best of Phoenix
One number, weighted & current 29
How we scoreThe dishes from the writeups
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Goat pepper soup
“Goat pepper soup brings some serious fire, packing intense habanero flavor while keeping the capsaicin just tame enough to make the dish edible.”
Phoenix New Times, 2024 -
Egusi soup
“Egusi soup slings some heavy funk, mixing a medley of meats and spinach with smoked fish and shrimp powder for a heady, hearty stew.”
Phoenix New Times, 2024 -
Palm butter
“Palm butter is oily and rich, spicy and garlicky and loaded with peanuts, like a thick curry.”
Phoenix New Times, 2024 -
Jollof rice
“And the jollof rice is a standout — beautifully seasoned and served with a fried turkey quarter that features sizzling crisp skin, juicy meat and a perky habanero sauce to accompany.”
Phoenix New Times, 2024
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