A restaurant operating in Istanbul’s Tophane district draws attention to the similarities between African and Turkish cuisine as it introduces African dishes to Turkish customers. Restaurant owner Khodia M'Baye and Turkish manager Ceren Mansuroğlu said African food is not as far removed from Turkish tastes as many people assume.
The idea for the restaurant emerged about 10 years ago
Senegalese national Khodia M'Baye, who has lived in Türkiye for approximately 15 years, said the idea of creating a place where Turks could discover African food emerged about 10 years ago. Explaining that they chose Tophane because of its proximity to Cihangir and Taksim, M'Baye said they opened the restaurant during the COVID-19 pandemic.
Tourists made up most of the restaurant’s customers during its early period. M'Baye said interest from Turkish customers increased over time and noted that African and Turkish cuisine are not far apart because both include fish, chicken and meat dishes.
“There may be some differences in the spices, but both African and Turkish cuisine include fish, chicken and meat. That is why the food of the two cultures is not actually very far apart,” M'Baye said.
Fufu offers a different experience
M'Baye said fufu, which is made from cornmeal in African cuisine and eaten by hand with various sauces, could offer Turkish customers a different experience. He said the restaurant aims to introduce a variety of dishes.
M'Baye said the restaurant works with Turkish employees and local suppliers, obtaining fish, rice and other basic food products from suppliers in Türkiye. He said some specialty ingredients are brought from Africa, including cooking bananas known as plantains.
Mafe and yassa recommended to Turkish customers
Turkish manager Ceren Mansuroğlu said there are prejudices toward African cuisine, but customers’ views change after they try the dishes. Mansuroğlu said she initially thought African food would not suit Turkish tastes either.
“I was prejudiced at first too, but after trying the dishes, I saw that they really have a lot in common. African food is actually similar to Anatolian cuisine,” Mansuroğlu said.
Mansuroğlu said the two cuisines share similarities beyond their spices and sauces, noting that African dishes are also cooked slowly, like stews and other pot dishes in Turkish cuisine. She said mafe, prepared with peanut butter, meat and vegetables, is similar to the stew tradition, while yassa, made with caramelized onions, is also close to Turkish tastes.
Mansuroğlu said they first recommend dishes similar to flavors Turkish customers already know. She said mafe, yassa and çepin, one of Senegal’s traditional dishes, are among the most recommended items.
Mansuroğlu said the Senegalese pastry called pastel resembles Eskişehir’s çiğ börek, while bissap, made from hibiscus flowers, and ginger-based drinks are also among the restaurant’s featured products.
The restaurant brings customers together
Mansuroğlu said the number of Turkish customers has increased over time and that customers who arrive with prejudices provide positive feedback after trying the food. “They usually arrive with prejudices, but many say, ‘We’re glad we came,’ after trying the dishes. We are very happy about that,” she said.
Mansuroğlu said the restaurant is not merely a place to eat, but also gives Turkish and African customers an opportunity to meet in the same setting. She said they have seen Turkish and African customers leave the restaurant as friends after talking with one another.
