Hearty West African cuisine in Lynnwood

You won’t constantly get the similar dish at Bantaba — they often sell out intermittently, and rapidly — but I can almost warranty regardless of what you get will be wonderful.

And seriously, you should try out their whole menu.

The Lynnwood counter-provider eatery serves up West African dishes. Several seem lively crimson and orange from an exuberant use of tomato, chili, curry powder and other spices. These flavors soak into the meat, the rice, the meltingly-tender veggies like cabbage and eggplant.

All menu things are rib-sticking foods: Even their finest-selling black eye pea slaw can be a gratifying lunch with its eco-friendly and crimson peppers, carrots, crimson cabbage and cilantro, all blended with a juicy, frivolously spiced vinaigrette.

If you’re not Hulkishly hungry, you are going to possible have leftovers.

The initially time I went to Bantaba, they have been out of the coleslaw and fried plantains. My coworker and I were being bummed but solid ahead. My coworker requested Yassa chicken ($11), a Senegalese dish normally flavored with caramelized onions, mustard, lemon and other spices. Bantaba’s variation was saucy and came with a facet of white rice.

I ordered the benachin with fish ($11). Also referred to as jollof rice, this tomato-primarily based rice dish is as simple as it is moreish, with a bit of lingering spice. Bantaba serves their fish bone-in below, imparting much more taste on the dish. The pores and skin on the fish reminded me of a awesome, saucy hen wing. Tangy and loaded and salty. You can also get the benachin with beef ($12) or lamb ($13).

Bantaba in Lynnwood serves their fish benachin with tender cabbage, silky eggplant and hearty cassava. Each vegetable took on the flavors of the tomato-rich rice dish. The skin on the fish was reminiscent of a tangy, saucy chicken wing. (Taylor Goebel / The Herald)

Bantaba in Lynnwood serves their fish benachin with tender cabbage, silky eggplant and hearty cassava. Every vegetable took on the flavors of the tomato-wealthy rice dish. The pores and skin on the fish was reminiscent of a tangy, saucy chicken wing. (Taylor Goebel / The Herald)

Even if you’ve under no circumstances experimented with West African food stuff, Bantaba’s dishes will make you come to feel correct at household. The portions, particularly the benachin, are ample to make you feel like grandma plopped seconds on your plate, then thirds.

The 2nd time I purchased from Bantaba, they have been out of fish so I tried the benachin with hen and could style how deeply the marinade had permeated the meat. They had the black eye pea slaw this time as well. Soon after my takeout feast, I sat in my chair, feet up, convincing myself that I was a lot far too full for just one a lot more chunk of slaw.

Other well-known dishes incorporate a peanut stew with beef ($11), deep fried tilapia ($14) and their vegetarian plate ($11).

Bantaba has a tiny eating spot, however they ended up still takeout-only the last time I was in. The counter servers are pleased to support with recommendations and issues.

The meat parts are generous but the jollof rice seemed to improve exponentially with each bite. I was ready to break up the dish into two servings.

I have recycled the rice into various meals. For a filling breakfast, I’ll crisp up the rice on the stove before cracking a few eggs on top rated. Through a creating deadline, I’ll hover more than the counter and shovel my leftovers down the gullet, chilly. I call all those rushed midday meals my Unfortunate Lunch, but cold Bantaba rice is infinitely far better than popcorn and spoonfuls of peanut butter.

Bantaba experienced fried plantains in stock the second time around, but I didn’t order them. The benachin and slaw had been a great deal and anyhow, I required a new dish to appear ahead to on my future Bantaba run.

If you go

Bantaba African Restaurant

19417 36th Ave W., Lynnwood


Do you have a favored restaurant or food you’d adore to see in The Day by day Herald? Email food reporter Taylor Goebel at [email protected] or call 425-339-3046. Twitter: @taylorgoebel. Join The Herald’s food stuff-centered Fb group, SnohomDish.


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