You won’t constantly get the very same dish at Bantaba — they from time to time promote out intermittently, and speedily — but I can virtually warranty what ever you get will be terrific.

And definitely, you should really check out their total menu.

The Lynnwood counter-services eatery serves up West African dishes. A lot of look vibrant red and orange from an exuberant use of tomato, chili, curry powder and other spices. These flavors soak into the meat, the rice, the meltingly-tender veggies like cabbage and eggplant.

All menu goods are rib-sticking foods: Even their greatest-offering black eye pea slaw can be a satisfying lunch with its green and pink peppers, carrots, pink cabbage and cilantro, all blended with a juicy, lightly spiced vinaigrette.

If you’re not Hulkishly hungry, you’ll possible have leftovers.

The initial time I went to Bantaba, they were being out of the coleslaw and fried plantains. My coworker and I had been bummed but solid ahead. My coworker requested Yassa hen ($11), a Senegalese dish usually flavored with caramelized onions, mustard, lemon and other spices. Bantaba’s variation was saucy and arrived with a aspect of white rice.

I purchased the benachin with fish ($11). Also known as jollof rice, this tomato-based rice dish is as straightforward as it is moreish, with a bit of lingering spice. Bantaba serves their fish bone-in here, imparting much more taste on the dish. The skin on the fish reminded me of a great, saucy chicken wing. Tangy and wealthy and salty. You can also get the benachin with beef ($12) or lamb ($13).

Bantaba in Lynnwood serves their fish benachin with tender cabbage, silky eggplant and hearty cassava. Each vegetable took on the flavors of the tomato-rich rice dish. The skin on the fish was reminiscent of a tangy, saucy chicken wing. (Taylor Goebel / The Herald)

Bantaba in Lynnwood serves their fish benachin with tender cabbage, silky eggplant and hearty cassava. Just about every vegetable took on the flavors of the tomato-abundant rice dish. The pores and skin on the fish was reminiscent of a tangy, saucy hen wing. (Taylor Goebel / The Herald)

Even if you’ve by no means experimented with West African foods, Bantaba’s dishes will make you truly feel ideal at property. The parts, particularly the benachin, are enough to make you come to feel like grandma plopped seconds on your plate, then thirds.

The 2nd time I ordered from Bantaba, they ended up out of fish so I tried the benachin with hen and could taste how deeply the marinade experienced permeated the meat. They experienced the black eye pea slaw this time far too. After my takeout feast, I sat in my chair, feet up, convincing myself that I was a lot way too full for a single far more bite of slaw.

Other well-known dishes include things like a peanut stew with beef ($11), deep fried tilapia ($14) and their vegetarian plate ($11).

Bantaba has a tiny eating region, although they have been nevertheless takeout-only the previous time I was in. The counter servers are pleased to enable with suggestions and thoughts.

The meat portions are generous but the jollof rice seemed to grow exponentially with each chunk. I was equipped to break up the dish into two servings.

I’ve recycled the rice into distinct meals. For a filling breakfast, I’ll crisp up the rice on the stove right before cracking a few eggs on top. During a writing deadline, I’ll hover about the counter and shovel my leftovers down the gullet, cold. I get in touch with individuals rushed midday foods my Unfortunate Lunch, but chilly Bantaba rice is infinitely improved than popcorn and spoonfuls of peanut butter.

Bantaba had fried plantains in stock the next time close to, but I didn’t purchase them. The benachin and slaw were a lot and anyhow, I preferred a new dish to glance ahead to on my next Bantaba operate.

If you go

Bantaba African Cafe

19417 36th Ave W., Lynnwood


Do you have a most loved cafe or food you’d like to see in The Each day Herald? E-mail food stuff reporter Taylor Goebel at [email protected] or simply call 425-339-3046. Twitter: @taylorgoebel. Join The Herald’s food-centered Fb team, SnohomDish.