TASTE OF AFRICA AND SOUTHERN CUISINE RESTAURANT displays the diversity of cooking styles from Africa, America the caribbean?s, & Haiti. IT shows the similarities of cooking styles through the same recipe?most of the ingredients are common to all black cultures..

Through slavery, exciting changes of continental differences has transferred the original African recipe into culinary masterpieces by integration of French, Caribbean, Spanish, and Portuguese which is tradition in Central America, and the West Indies, Louisiana, etc.

Produce such as corn (maize), plantain, cassava, yams, okra, and spicy peppers, which we staple components of most black cuisines, are commonly display preparation of Latin, North America, and Central America.

We are trying to make the menu as healthy as possible.

History of Soul Food

To fully understand the concept of ?soul food,? you must learn the traditional Foods of Africa. Many common American foods are indigenous to Africa. Grains, legumes, yams, sorghum, watermelon, pumpkin, okra, and leafy greens could be found as early as 4000 BC on the African continent. Eggplant, cucumber, onion and garlic are believed to be African in origin, while only a small number of fruits are grown on the continent: wild lemons, oranges, dates and figs. Many culinary historians believe that in the beginning of the 14th century, around the time of early African exploration, European explorers brought their own food supplies and introduced them into the African diet. Foods such as turnips from Morocco and cabbage from Spain would play an important part in the history of African American cuisine. No matter the stories , good, black cuisine was wholesome food that used everything available. Nothing was ever wasted in the black kitchen. Left over fish became croquettes ( by adding and egg, cornmeal, or flour, seasonings and breaded then deep-fried). Stale bread became bread pudding, and each part of the pig had its own special dish. Even the liquid from the boiled vegetables was turned into ?pot likker? which was used as a type of gravy or as a drink in and if itself. While the master would have an apple, peach, or cherry baked pie, the blacks were ingenious and produced fried pies that could be tucked into the pockets for a sweet pick-me up in the fields.

You will find the taste of Africa & Southern cuisine at 8645 S. Cottage Grove. Come one, come all: enjoy our tradition and trace our heritage. We hope you?ll have fun and enjoy your eating experience at chatto?s place: The Real Melting Pot of African, Southern, and Western food and learning about our soulful heritage all in one meal.

BON APPETIT!

Chatto Place TASTE OF AFRICAN AND SOUTHERN CUISINE.

ALSO OUR MENU CONSISTS OF FOODS FROM OTHER PARTS OF AFRICA, CENTRAL & NORTH AMERICA, & THE CARIBEANS.

 FUFU WITH
 JOLLOF RICE	 		PEANUT /PALM NUT SOUP
 LIGHT /SPINACH SOUP 



 ?	RICE&BEANS	OPEN FOR BREAKFAST, LUNCH, DINNER
 ?	JERK CHICKEN   LOOK OUT FOR OUR IN TOWN DELIVERY VAN
 ?	FRIED PLANTAIN	(AROUND THE TAXI STANDS)



 ?	RICE&SPINACH STEW
 ?	BANKU(KENKE)W/OKRA STEW 

SPECIAL
COME ONE, COME ALL FOR OUR EARLY BIRD PANCAKES, CREPES, OMOTUO (RICEBALLS), FUFU ETC??

YOU WILL FIND THE REAL TRADITIONAL TASTE OF AFRCAN AND SOUTHERN CUISNE AT 8643 S. COTTAGE. (773)994-1800