Reviews for Bennachin Restaurant

02/04/2010 - Lewis
Any time someone comes to visit, we take them to Bennachin. Southern food was obviously influenced by the slaves of Western Africa (as well as the French, Spanish, Germans, Creoles, Cajuns, etc. etc.), and this food is a reflection of that influence. The menu contains your typical Louisiana fare: gumbo (which is delicious), jambalaya, rice, beans.

However, the unique dishes are what make this place shine. The Ndole is a "groundnut stew." Words cannot express the wonderful texture and flavor of the ground peanuts mixed with spinach. Not over peanutty at all, just delicious. Another is the Egushu Soup. Not really a soup, but the ground melon seeds give that wonderful texture and flavor again mixed with spinach.

The Kone Ni Makondo is a delightful vegetarian dish that consists of black eyed peas and a red sauce of tomato, ginger, garlic, onions, and other wonderful spices. The Janga comes over cous cous and has shrimp and veggies, the sauce is a brothy deliciousness.

The Ginger Lamb is also delectable, they must cook it for hours until it is falling apart by looking at it.

The appetizers are great, Poule Fricasee-chicken on a stick, Honey Glazed Chicken-need I say more? The gumbo is great, the veggie soup is great, and the fish cake is pretty good too-very unique, not for the first time patron though.

Candor requires me to list the reasons why this place does not have 5 stars. Since this is a family operation, each dish is cooked to order. When the restaurant is full, it will take some time to get your order. Don't expect fast service when the restaurant is full of people at 8:00 on a week night (common sense should tell you that).So, service is can be inconsistent.

One other thing to be aware of is the Mustard Chicken. Once a friend ordered this dish, and it is chicken with a mustard sauce. Only order this dish if you absolutely love mustard. It is the only thing on the menu that I've seen that was not absolutely wonderful.