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About Us
OUR CHEF
Chef Jojo believes food is a great way of sharing cultures, elevating positive human interaction, and cultivating new friendships. He grew up in Nairobi, Kenya, where he was exposed to Kenyan, Indian, and Middle Eastern food. He learned to make West African food at a restaurant he previously worked, his spouse is from Southeast Asia, and he now calls Minnesota home. So, while his primary influence is Kenyan cuisine, he incorporates other cultures he has been privileged to be part of to create dishes that are uniquely a Chef Jojo cultural experience.
His cooking philosophy is to create flavorful dishes from common everyday foods. Whether it’s Chef Jojo's seasoned fries, slow-cooked greens, or his line of mild curries, he uses his blend of in-house spices and herbs to enhance the flavor and not to overpower the natural taste of food.
My cooking philosophy
I get the most satisfaction from using my blend of spices and herbs to create flavorful dishes from common everyday foods. I believe one does not have to be wealthy to enjoy delicious food. I cook from my heart, enjoy experimenting with spices, and go for flavor. Whether it's Chef Jojo's seasoned fries, greens, or my line of mild curries, I use my blend of in-house spices to create a delicate balance of flavor for maximum enjoyment.
1. I do not use nuts, eggs, or dairy in my cooking to minimize potential exposure to common food sensitivities.
2. I use spices and herbs to accentuate the natural taste of food NOT to overpower it. Chicken must taste like chicken, not curry.
3. For me, it's not a trend, I have never liked greasy food. So, I go easy on the grease.
Chef Jojo
OUR STORY
We started as a catering business more than eight years ago and then opened our restaurant in 2021. So, we are essentially a catering operation with a storefront and open three days a week (Fri-Sun 3pm to 8pm) to the public.
Just like the bright and earthy colors that represent the African continent, our dishes are colorful and flavorful. From our location in the Riverside neighborhood of South Minneapolis, we bring you an exciting menu of Kenya-inspired dishes. Driven by our passion for good food, we're only satisfied when you are. We are a small family-run operation doing our best to survive and succeed in this challenging post -COVID era of labor shortages and supply-chain issues. That's why we thank and appreciate our customers for their support.
OUR SPECIALTIES
Tilapia fish is our specialty and the most popular. We maintain the Kenyan tradition of frying it whole and serving the tilapia with ugali, kachumbari, and greens or cabbage. As a side, you can order coconut-curry sauce like the natives do in Mombasa, or with tomato-curry sauce as it's done in Kisumu. If you like it hot, ask for our homemade hot sauce. Chicken curry, beef curry, and coconut-curry beans are also very popular. Our curries are well balanced, mild and flavorful. Never to forget our appetizers of choice: beef and veggie samosas. You just have to try them.