Bennachin has served West African food in New Orleans since 1992, opening first in Old Metairie before settling into its current home on Royal Street in the French Quarter. The menu draws on culinary traditions from Gambia and Cameroon, running from Cope Ni Cone and Cope Ni Makondo to Sisay Singho, a baked chicken leg and thigh plated with fried plantains, sautéed spinach, and coconut rice.
The Bennachin jollof rice comes with sautéed spinach on the side, while black-eyed peas are stewed with tomato and onion and served alongside fried plantains and coconut rice. Makube, sliced bananas finished with a yogurt sauce, closes out the menu. It's a small, casual restaurant just off Bourbon Street, feeding both neighborhood regulars and visitors passing through.
The Bennachin jollof rice comes with sautéed spinach on the side, while black-eyed peas are stewed with tomato and onion and served alongside fried plantains and coconut rice. Makube, sliced bananas finished with a yogurt sauce, closes out the menu. It's a small, casual restaurant just off Bourbon Street, feeding both neighborhood regulars and visitors passing through.