Pantry · Raleigh, North Carolina
Kitchens Of Africa
Slow-cooked West and East African simmer sauces from a Gambian-born cook.
- Founded by
- Jainaba Jeng
- Based in
- Raleigh, North Carolina
Their story
Jainaba Jeng grew up eating Gambian food, then moved abroad to study international relations and eventually settled in Raleigh, North Carolina. She started Kitchens of Africa in the early 2010s while still working full time for the Department of Justice, wanting to share the dishes she knew from home.
She began with two West African sauces, including a tangy onion yassa, and later added flavors from East Africa such as Zanzibar curry and Mombasa tamarind, along with a peanut maffé, a hot sauce and jerk pastes.
How it's made
The sauces are slow cooked from natural ingredients and jarred ready to use. At home you brown a protein or vegetables, add the sauce, simmer and serve over rice or another grain.
They are authentic and can be recognized by somebody who grew up eating them
Why we carry them
We love the yassa sauce for an easy weeknight chicken with real depth; it is a great introduction to Gambian cooking.
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