3633 W. Camelback Rd., Phoenix
Chef-owner Esther Mbaikambey delivered a lightening bolt to the West Valley last November when she opened her authentic Afro-Caribbean eatery named after a traditional African sticky dough made from starchy cassava-root flour. The outwardly nondescript joint celebrates the vibrant cuisine of her native Nigeria and Jamaica between its mango-hued walls. As for the food, Mbaikambey’s got your goat, mon, and it’s so delicious you’ll wonder why Americans don’t eat more of it. Try goat bundled in cassava leaves stuffed with beef, dried smoked fish and peanuts. Yassa chicken may come from Senegal, but it is international comfort food when marinated and deep fried, set atop sautéed onions, bell peppers and rice, and served with a side of black eyed peas. You won’t be able to stop spooning up dumpling soup – bobbing with carrots, onions, tomatoes, corn and plump dumplings – until every last drop of beef and chicken broth is gone. For a sweet finish, the sugar pie hits the spot, or try the pof-pofs – dense, deep-fried flour dumplings rich with sugar and butter.
Pssst. Have we got some tasty news for you. Here’s the skinny on some super-secret menus at our super Valley restaurants.
668 N. 44th St.
(Cofco Chinese Cultural Center), Phoenix
You’re not crazy. The people at other tables around you are eating more interesting dishes than your Kung Pao chicken. That’s because they’ve got the inside scoop on a more interesting menu, one that’s reserved for diners who appreciate authentic Szechwan specialties instead of Americanized Chinese foods. To be clear, the gringo-ized sweet and sour shrimp served at this colorful, boisterous eatery near Sky Harbor Airport is first-rate. But if you beckon your waiter over and whisper “menu 2,” you’ll be rewarded with delights like pig ear, fuqi feipian (deeply spiced beef offal), slippery stir-fried pig intestine with pickled chile, earthy tea-tree mushrooms burbling fragrantly in a hot pot, or a plate of mixed mountain vegetables spiked with jalapeño. The menu is in Chinese with vague English translation, and most of the staff doesn’t grasp enough English to help explain, so just trust. Not all menu 2 dishes are offbeat; some treasures include tea-smoked duck, dim sum, impossibly moist twice-cooked pork, and a mix of fresh seafoods atop sizzling rice cake.
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