New Orleans's Creole cuisine borrows ingredients and techniques from the African diaspora, but Bennachin, which highlights the cooking of Gambia and Cameroon, is one of the city's few truly African restaurants. Beef stews are superb here, specifically one with a tart, gingery, ground-melon-seed sauce. All stews come with rice or mashed yams, which you traditionally eat with your hands. Vegetarian options include black-eyed-pea fritters, and spicy sautéed spinach served with plantains and coconut rice. Exposed-brick walls and African wall hangings surround about a dozen tables and a small open kitchen. Service is adequate.
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