Kendejah: Liberian Restaurant & Lounge

Liberia has enjoyed significant Democratic success since it's creation during the early 1800's. Unfortunately, the last 20+ years of civil unrest have caused structural, cultural, political and economic breakdown. Liberia is again on the frontpage of global news due to a symbolic election that has been hailed internationally. That election has been celebrated because of its democratic process, and the resulting triumph of Ellen Johnson Sirleaf; Africa's first Female Head of State. So, In honor of this historic nation, I've chosen to highlight and review Kendejah Restaurant & Lounge.

Kendejah opened in 1985 and has been a fixture in the heart of Washington, DC ever since. Kendejah celebrates Liberian Heritage which is a fusion of African-American and African Traditions.Today, Kendejah is located at Georgia and Missouri Avenues serving as a "Crossroad of Entertainment and Great Food." Liberia is located on the West Coast of Africa and was founded by freed American Slaves showcasing a crest that reads "The Love of Liberty Brought Us Here." It is this unique blend of African & American Cultures that makes Liberian Cuisine truly something worth experiencing. On any given day, the variety of food, drink and entertainment at Kendejah offers a place where the hungry and culturally starved can come and enjoy flavors from the motherland and diaspora.

The mix of food showcases the "one-pot stews" that African cuisine is famous for. Usually everything is created as a sauce or stew and includes meats, seafood, or other selected protein mixed in with a vegetable and served over a starch like, Rice, Fu Fu (similar to dumpling), or Cassava (similar to potato). As an example, Collard Greens are sliced fine, sauteed and cooked up with chunks of meat/ seafood or other protein, onions and seasonings slow cooked into a sauce and served over rice. Roast Meat & Fish (which is a favorite) is flavored with wet and dry spice rubs, marinated over night and placed on a grill to slow cook. The meat is then placed on a shish-kebob stick with onions and tomatoes for a delightful appetizer or as part of a meal. The fish , after coming off the grill is served as a main course with side dishes like plantain and rice. Jollof Rice is another signature Liberian favorite which is very similar to a Jambalaya.

The drink menu at Kendejah features traditional juices as well as Coconut Water, Mango Nectar, Foreign beers, assorted wines and mixed drinks. The dessert menu is not very extensive but it does offer a Rum Cake. Generally, African Cuisine does not emphasize desserts as fruits are eaten instead.

The incredible success of Kendejah can be attributed to owners ( Feweh Sherman & Isaac Tukpah ) who see Kendejah as an extension of their community offering Jazz on Wednesdazz, Happy Hour on Fridaze, A Dance Club and Live International Entertainment on Saturday Night.

Kendejah offers a generous serving of international flava daily and even Tom Clemmons of The Washington Post has written about his Kendejah experience. I enjoy this restaurant whenever I'm in the area and would suggest it when you're looking for some 'flava' in DC.

If you won't be in the DC area anytime soon, here's a traditional Liberian Recipe for Jollof Rice that you can try out at home anytime. Happy Eating!

JOLLOF RICE : Yield: 8 portions
Jollof Rice is served with variations in many countries of West Africa. In the most traditional homes in Liberia, pigs' feet are used with salt pork and bacon as well as with chicken. Other variations depending on your dietary requirements might include chicken pieces, alone or in combination. It is an excellent dish for leftover chicken, veal, turkey, ham, bacon, seafood, etc.

In a skillet:
Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in
1/2 cup VEGETABLE OIL until slightly brown.
In a 4-quart kettle:
Saute: 1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in
1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).
Simmer for 5 minutes.
Add: 2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.
Add the cooked meat and simmer 20 minutes longer.
In a 2 quart saucepan:
Cook: 2 cups WHITE RICE in
5 cups CHICKEN STOCK or WATER until tender.
Correct the Seasonings with salt, pepper, etc.
Combine the sauce of the meat with the rice, stirring to achieve a nice consistency between the meat sauce and rice.
Pour the Jollof Rice in a deep bowl, arranging the meat in the center.