In this episode of Diners, Drive-Ins and Dives, Guy Fieri takes us to San Francisco’s Bay View District to explore a restaurant that’s as unique as it is flavorful: Radio Africa and Kitchen. This establishment, opened by chef Eskender Aseged in 2012, combines the rich culinary traditions of the Red Sea and Mediterranean countries with a modern Californian twist.
The Journey of Eskender Aseged
Chef Eskender Aseged’s story is as compelling as his cuisine. He walked out of Ethiopia 29 years ago, spending three weeks journeying to Sudan before making his way to the United States. His restaurant is a tribute to his roots and the diverse influences he’s embraced along the way. As Guy Fieri notes, “It’s like a message from Africa delivered by a native Ethiopian.”
Chicken Jambalaya: A Fusion of Cultures
The episode kicks off with Eskender preparing his famous Chicken Jambalaya. Unlike the traditional Southern version, this dish infuses Ethiopian flavors with familiar elements. The preparation starts by deboning chicken thighs and tenderloins, which are then marinated with a mix of salt, pepper, fresh thyme, oregano, lemon juice, pomegranate, and olive oil—most of which are sourced from the community garden.
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Next, Eskender introduces Guy to Berbere, a classic Ethiopian spice blend made with bird’s eye chili, granulated garlic and onion, cinnamon, cardamom, and Ethiopian basil. This spice mix is applied to the marinated chicken, which is then grilled for about ten minutes. The chicken is combined with tomatoes, basmati, and brown wild rice, sea salt, Swiss chard, and spinach to create a dish that radiates flavor and vibrancy.
Guy is thoroughly impressed, remarking, “The depth of flavor is very inviting. The greens are nice and vibrant, the chicken is tender, and the veggies are dynamite. The Berbere mix is spot-on.”
Tri-Tip with Chermoula Sauce: A Flavor Explosion
Next up is Eskender’s twist on Tri-Tip with Chermoula Sauce. The Chermoula, a North African marinade, starts with cilantro, garlic, cumin, coriander, cayenne, olive oil, lemon juice, salt, and pepper blended to perfection. This vibrant sauce is then used to marinate the tri-tip, which is seared to a beautiful crust.
The dish also features a variety of vegetables, including boiled potatoes, carrots, cauliflower, green beans, and cabbage, all seasoned and cooked to bring out their natural flavors. The tri-tip is topped with micro cilantro and micro cabbage, making it as visually appealing as it is delicious.
Guy is blown away, calling the dish “outrageous” and marveling at the freshness and complexity of flavors. “The tri-tip with Chermoula is toothy and alive and fresh, with this bright confetti of flavors,” he says.
Saffron Prawns: A Mediterranean Delight
The final dish is Saffron Prawns, a dish inspired by Spanish cuisine. The prawns are marinated in a blend of saffron, chili flakes, salt, ground pepper, parsley, garlic, olive oil, and lemon juice. This marinade infuses the prawns with a rich, aromatic flavor.
To complement the prawns, Eskender prepares Harissa, a spicy North African chili paste made from red and yellow bell peppers, garlic, chili flakes, lemon juice, Japanese mint, and caraway seeds. The prawns are cooked until just done, ensuring they remain tender and juicy.
Guy savors every bite, noting, “The prawns are luscious, and when you get into that Harissa, you get a mix of parsley, minty basil, and a touch of heat. It makes you want to eat it slow, savor the bite, and let all that Harissa open up in your mouth.”
A Culinary Celebration
Radio Africa and Kitchen stands out not just for its incredible food but also for its welcoming atmosphere and Eskender’s passion for cooking. The restaurant is a testament to the power of culinary traditions and the joy of sharing them with others. As Guy puts it, “If I lived down the street, I’d be here every day.”