Did you know that South Africa has 12 official languages? And did you know that there’s a restaurant 10 minutes from University at Buffalo’s South Campus serving flavorful, authentic African cuisine?
Well you would if you attended the Intercultural Diversity Center’s (IDC) “Taste Thursday” on Feb. 20 in the IDC located in the Student Union. “Taste Thursdays” are a way for the IDC to promote inclusion, highlight a local business and have fun with the student body. Last Thursday’s theme was “African Diaspora,” focusing on South African culture and cuisine.
“What better way to connect with people than through food and music? It is something that everyone can connect with,” graduate Data Science Trebor Entsminger said.
Entsminger is the graduate intern who spearheaded “Taste Thursdays” as a way to introduce African culture in a more “freeform way”— as opposed to a lecture.
South African music filled the space which was decorated with centerpieces celebrating Black History Month, food from Yalley’s African restaurant and most importantly, students enjoying the food.
Yalley’s is the aforementioned restaurant which provided jollof, chicken, plantains, okro stew and salad. Yalley’s opened on Kenmore avenue three years ago.
“There weren't any African restaurants at the time and we didn’t feel like there was a community in Buffalo. UB educates a lot of African students and then they leave after. We want to bring them close to home,” Yalley’s partner Patrick Agyapong said.
Yalley’s serves many different dishes including FuFu, a dish of pounded starchy root vegetables. Agyapong recommended their peanut soup.
“There’s a lot of misconceptions about South Africa that it’s a third world country so there’s a hesitation to try the food. But we want to put ourselves out there that we are just like any other country and keep people coming to our restaurant,” Agyapong said.
Yalley’s preserves the authenticity of African cuisine through efforts like driving 12 hours to New York City to source organic chicken.
Entsminger said he picked Yalley’s for such authenticity.
“I wanted to support local businesses and the Mom and Pop shops have a more organic feel,” Entsminger said.
This effort paid off as students couldn’t help but give their compliments to the chef.
“It is incredible. It reminds me of my mom’s cooking,” Ben Opolu, freshman exercise science major said while wagging his fork toward the food. “The spices are A-1, the chicken is tender and the spice adds flavor but doesn’t flood the jollof.”
Opolu is on the e-board for the African Student Association as one of two activities coordinators. He came with his fellow e-board members who commented that the event worked because good food attracts people. They are having their own “African Wedding” event in May wherein African food will be served as well.
Niyat Berne is a graduate Sustainability Leadership student who also loves events hosted by the IDC. She is from Nigeria and noted the differences in her cuisine versus Yalley’s.
“In this type of food the ingredients are the same, but the spices are different so it is always surprising,” Berne said.
There is a lot to be learned and many cultures to be celebrated.
“The IDC is a safe space for all where everyone can be heard and represented,” Entsminger said.
The IDC served up a slice, plus a wing, of South African culture last Thursday. Our minds, and stomachs are glad they did.
Sophia Stines is a senior features editor and can be found at sophia.stines@ubspectrum.com
Sophia Stines is an assistant features editor.
