Cuisines:
African
Just as most of this region’s Africans come from East Africa, most of Pan Africa’s delicacies do, too: the wotts and tibs and rubbery injera breads of Ethiopia. But Ethiopian-born owner Mulugeta Abate wants to enlighten Northwest palates still further, to include exotics like Senegalese chicken yassa, South African seafood bobotie, piri-piri chicken from the Portuguese colonies, and more. Abate’s mother, herself a former restaurateur, does much of the cooking. Her West African groundnut stew, in either its chicken or vegetarian form, is a mellow, muscular pleasure, ladled over saffron rice alongside a beautifully oiled salad. All of which one enjoys with beer or wine inside a Pike Place Market storefront, adorned in all the burnt and glittering ochres of the starlit Sahara, and a newer outpost in West Seattle.
Updated 08/03/2012
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