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    Gold Coast Ghal Kitchen

    4.5 (79 reviews)
    Open 4:00 pm - 9:00 PM
    Updated 3 months ago

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    Branzino, grilled with grilled veggies, fried plantains, and cassava.
    Chris P.

    I can only speak to the food because my spouse ordered takeout. West African Cuisine is coming to its own in the Pacific Northwest. I have eaten at many establishments and had the great experience of spending time in Senegal to get a sense of West African spices and flavor. One thing is notable: heat level. In Senegal, you can get the food with as much or as little spice heat as you like. In fact, some dishes are simply served with spice heat as standard. The Pacific Northwest has a much different spice heat tolerance and it's much milder than one would ever find in various countries in West Africa. Now, take out was simple and easy, but one dish requires a greater prep time (Branzino). I had the Branzino. This grilled fish was well seasoned and the plantains were fried well and the cassava was served in a ball. I have had variations on this same dish from other African places, and was surprised with how dry all the items were. Typically, the juices and flavors are amazing, but this was different. I'm far from an expert on African cuisine, but I know the spices and flavors and I was disappointed. I asked a chef at another African restaurant once about heat and spice and he told me that they prepare the food two ways, the Africans who want spice and heat know to ask, but the establishment has to cater to the local palate. I'm obligated to go back and ask for the spicier version of this dish to see how it differs. For now, I will have to rest with the food being ok but not impressive. This is what I would call the safe zone for those who want to try West African cuisine but are afraid of spice and heat.

    Vegan Waakye and Jollof Rice w/ Suya Chicken
    Christine B.

    I'm so happy we finally made it here. It's been on my list for a long time. As everyone says, don't be deterred by the outside, once you step inside, it's so welcoming and warm. The space is really open with high ceilings and great vibes. Everyone we interacted with was lovely. The menu is great. There were lots of options for all tastes and preferences. We had the veggie hand pies. They were great and the sauce on the side was the perfect accompaniment. Our entrees were amazing too. I'd never had waakye and was really pleased with all the flavors. And then we finished with puff puff which was fried dough with sugar. Delicious! We'll be back!

    Cassava Leaves, Red Red - IG @bougiefoodieboi
    Kyle W.

    I've had a fair share of West African cuisine, and I'm glad I did because there is not a lot of those cuisines compared to Thai, etc so whenever I see a place that offers this category of cuisine, I got to try it. Some dishes can be an acquired taste but there's always dishes that cater to everyone like the jollof rice. We got the cassava leaves and red red to try, and we got it takeout for our plans. Cassava leaves has fish and chicken inside, and it is a fairly hearty dish. There are a lot of bones so be careful consuming it. Red red is a vegan dish with black eyed peas, and there are plantains to supplement the dish. This one is well spiced and delicious, but on the lighter end portions wise. Takeout experience is mixed. On one hand they make everything to order to ensure freshness that I appreciate, but on the other end, the server was confused and thought that we didn't even place any order and took a bit of back and forth for them to eventually prepare the dish. This is after placing the order 45 min prior, so it was not the most optimal.

    Sit
    Amazia K.

    I went to the restaurant at around 5:30pm. It truly kinda looks closed from the outside. You enter and it's a cute restaurant and I was the only patron. I got immediate service by a very polite employee who walked me through the specials. I got the Suya and Jollof. The food was delicious and I will 100% be returning. However if I was to nitpick, they don't have a real happy hour - it's $3 off the cocktails which is just not a real happy hour. Also food was delicious but the suya was intensely light handed on the suya seasoning and had zero spice. It is also quite pricey for the portion. The plantains were great tho

    Interior
    Maxine L.

    Been meaning to try west African cuisine for a hot minute and finally came to try it. The restaurant itself is in the middle of first hill, so it's just street parking. Not impossible, but I got stuck on all the no turning, no parking streets, so was a bit confusing haha. The exterior looks kinda like it's closed, but it's open! There was a little sign outside and we called to make sure lol. Interior is really cute and clean. We came at ~4:30 and there was only one other group there. We were sat immediately and greeted. Since this was our first time, I asked the server for his recommendations and ended up getting everything they recommended. First, the peanut goat soup with fufu. The soup is super super flavorful and a fun consistency with the added okra. The goat pieces are either super tough or tender, so that wasn't great, but the tender pieces I had were flavorful and delicious. The fufu was fun as well. Good side to have with the soup. Second, the jolof rice with beef. The beef ribs were so delicious and tender. They're just the right amount of spicy. The rice was good too -- I like a good tomato rice. Some grains of rice were a bit too hard for my liking though. I especially loved the plantains in this dish. They were so sweet and the edges were perfectly crisp and caramelized. Lastly, I had the sobo to drink. It was so so good! It's a spice heavy hibiscus drink and it's so refreshing and sweet and spiced. Would like a whole jug to take home thank you haha Service throughout our meal was really attentive. The servers checked on us a few times to make sure everything tasted good too. Overall, really great experience here. Some tiny tiny notes but otherwise, a great addition to my restaurant roster.

    Barnie J.

    Liberian flavors in the heart of Seattle! I found this absolute gem while in town for a graduation. When I called to make a reservation, the owner herself, Tina, picked up the phone. I told her I was visiting and wanted to reserve a table for four--she was incredibly kind, warm, and accommodating. She had us all set when we arrived and welcomed us like family. As a proud Liberian, I knew exactly what I wanted and ordered a variety of dishes for us to share family style: Fufu with peanut goat soup Cassava Leaf with rice Jollof rice with chicken Grilled Branzino with Banku The portions were generous, more than enough for the four of us, and every dish was bursting with rich, authentic flavor. If you're feeling bold, ask for the extra spicy sauce on the side. You've been warned. The cocktail menu was impressive too. I went with the ginger pineapple drink, and it was the perfect balance of sweet and spicy. For dessert, we tried both the sweet and spicy puff puff. Trust me, get both. Tina takes incredible pride in her business, and it shows. She checked in with us throughout the meal and has clearly poured love into every detail--from the service to the artwork and ambiance. Ambiance: 10/10 Food: 10/10 Service: 10/10 If you're in Seattle or planning a visit, do not miss this spot. Come hungry, come curious, and come ready to be welcomed like family. #LiberianFood #SeattleEats #BlackOwnedBusiness #SupportLocal #TasteOfLiberia #HiddenGem

    Wings
    Gargi R.

    I was looking forward to trying this as I haven't tried west African food before! We came on Saturday night around 8 pm and were able to get a table. They didn't seem too busy. This is tucked away from the busy Capitol Hill. The menu is on the smaller side, which I prefer as it's not too overwhelming. I got the wings to share with a friend and the jollof rice. The jollof rice was so flavorful, with lots of different flavors working well together. I thought the portion size was pretty good for the price. One thing I didn't like is the mandatory 20% added to the check, I would prefer that being included in the price of the dish. But, overall it's nice having this unique place in Seattle!

    Peri Peri Wings, $16 - 4.5 Stars
    Eva M.

    Gold Coast Ghal Kitchen in the First Hill neighbor serving West African cuisine is phenomenal! With roots in Liberia and Ghana, Tina, the chef, owner, and waitstaff, gave us a brief of the menu before we ordered and graciously spent time after our meal chatting about the seasonings and spices of her home countries, some of which are mailed to her from her family. This is our first exposure to West African cuisine, and we thoroughly enjoyed all four dishes we ordered. I particularly appreciated the complex flavor profile of my main dish - waakyé. The place is charming, decorated with African artworks. There is a small paid lot behind the restaurant; otherwise, it's street parking only. The Food: Waakyé, $24 - 5 Stars Menu: Black-eyed peas red rice, beef stew, spaghetti, shito (black pepper sauce), fried plantain, gari, cabbage slaw, topped w/ soft-boiled egg Tina said this is normally a breakfast dish, and this is her favorite food. The best ingredient is the dallop of shito, a Ghana black pepper sauce. This sauce ties all the ingredients together. This dish is eaten after stirring. SO GOOD, such complex flavors! The distinct foods worked surprisingly well together. It's like a warm, hearty salad, except it is a complete meal. This dish somewhat reminds me of the Burmese tea leave salad (except this is obviously a hearty meal). Both have exquisite and unique flavors. Jollof Rice with suya flanken short ribs, $26 - 5 Stars Menu: Rice stewed in tomato sauce and aromatic spices with suya flanken short ribs, *shito (shrimp & fish pepper sauce), apple cabbage slaw, fried plantains For those not-in-the-know (me), the rice is the star of the plate, not the protein. Tina said everyone has their own secret recipe for the rice. So, my photo should have been rotated with the rice at the front. The ribs are perfectly marinated and cooked. Again, a delicious and hearty dish. Hand pocket, beef, $13 - 4 Stars Menu: Flaky pastry filled with seasoned ground beef or veggie Their version of the meat pie (aka empanada or samosa) is perfectly seasoned, baked, and with a cilantro aioli. Simple, flavorful, wonderful! Peri Peri Wings, $16 - 4.5 Stars Peri-peri is made using the African Bird's Eye chile, a hot pepper that's a close relative of the tabasco pepper, except much spicier. The sauce has the chiles, lemon, pepper, garlic, salt, onion, etc. I don't know what their recipe is (obviously), but it certainly is flavorful. These wings are unbreaded, perfectly fried to a golden crispiness, and impeccably seasoned. Yum!

    Rice jollif
    Ahmed A.

    Stopped by this small quaint spot in Forst Hill and was very pleasantly surprised! It was a casual yet modern ambiance with a bar as well in the restaurant. The staff were very friendly and welcoming. Of the food, we started off with the fried plantains and then tried the short rib with rice jollof as well as the waache. The jollof was good though a little greasy, but the short rib was fantastic with excellent seasoning. The waache had a really good beef stew that complimented the rice and beans. Portions were good too. I'd be back here to try new dishes or come back for the short rib alone!

    Whole branzino
    John W.

    This restaurant is a slept on hidden gem in the First Hill neighborhood. Its presence is humble, for the windows are tinted and there's minimal signage identifying the location. But once you walk inside, you're welcomed with vibrant West African expression and hospitality. We visited in August, 2025, and the menu showcased authentic dishes from Ghana and Liberia with options such as fried plantain and Liberian pepper soup. To start, we ordered two well balanced cocktails, the Yaa and Ama. For apps, we got the kosua ne meko (boiled egg) and peri peri wings which were the best peri peri wings I've eaten (sorry Nandos). For mains, the whole Branzino came with cassava pearls, two pepper sauces, and fried plantains, and the short ribs with jollof rice, plantains, and a light salad. Everything was a beautiful showcase of flavor and texture, and we savored every bite. Overall, the ambiance was comfortable, the service was very friendly and welcoming, and I will recommend this spot to all my friends who come to visit.

    Red red is a hearty vegan bean stew with fried plantains and avocado. Perfect comfort food!
    Aimee H.

    I'm not an expert on West African food, but I love eating at Good Coast Ghal. The place is small, and you should make reservations if you are coming in at 6-7 pm. The decor is lovely. This is an excellent place for vegans and vegetarians to enjoy a night out. There are a number of vegan options on the small menu, each clearly marked, and there are (cheaper!) vegan options for most dishes. I love the jollof rice, which comes with short rib. The hand pies are craveable. And the red red is hearty, flavorful comfort food. They have a unique selection of cocktails and non-alcoholic drink. I highly recommend the homemade pineapple ginger soda! Service is slow but attentive, and this would be a good place for a date or to catch up with an old friend.

    Branzino
    Mojdeh S.

    www.goldcoastghal.com How I heard of this place: A few friends had heard good things about this West African restaurant and suggested it for our latest dining adventure. This was my first visit, and certainly not to be the last. Type of cuisine: West African. More specifically, Liberian and Ghanaian. "I want to share my cooking and my food with you, for whatever you might be celebrating. I fuse West African cuisine and piquant spices to create delectable new flavors, ideal for savoring at your celebration." - Tina Fahnbulleh, Chef/Owner. Ambiance: Unassuming and simple, the space lacks the abundance of decorations and covered wall space as is often the case in Seattle. We loved the simplicity of the space, allowing the food to speak for itself. The unmarked exterior makes it easy to simply walk by, especially if one isn't paying attention to the small sandwich board on the sidewalk, where listed is the specials of the day. Inside, the colorful upholstery on the wall side bench running the length of the establishment hints at West African vibrancy. Otherwise, the space is mostly stark and white, including the walls and tables. Even the staff are soft-spoken and leave you to yourself/your party without bother, pretense or efforts to turn tables quickly. The ease in the vibe and the unpretentiousness make it feel cozy and safe. What I ordered: We started with one beef and one veggie hand pie/empanada with cilantro aioili ($12 each). We also had two pineapple ginger sodas ($7 each), one jamaica ($6) and waters all around. For our main entrees, the four of us shared Jollof Rice ($26) - rice stewed in tomato sauce and aromatic spices with suya flanken short ribs, shito (shrimp and fish pepper sauce), apple cabbage slow, fried plantains. Branzino (MP) - grilled, whole, bone-in branzino, fried plantains, sauteed bell peppers, onions, tomatoes, red pepper and LIB green pepper sauces, served with attieke (casava couscous) or banku. Waakye (wah-che) ($24) - rice and black-eyed peas, beef stew, spaghetti, shito, fried plantain, gari, cabbage slaw, soft-boiled egg. And finally, Potato Greens ($14) - yam leaves stewed with dried crayfish, smoked fish, chicken, spices, onions, peppers. We ended our meal with the only dessert on the menu, Puff puff/kala ($10 each) with seasonal fruit (mango) and habanero compote dipping sauce. What I loved: My favorites of the meal included the spicy and flavorful jollof rice and it's accompanying flanken short ribs, which were perfectly prepared and delicious in taste. A close second, the branzino. The fish was crisp and slightly charred on the outside and wonderfully flaky on the inside. Luckily there was someone in our party who de-boned it and served us filets like a pro. Third among our favorites came the Waakye. Leftovers the following day, echoed our favorites, and the flavors came through so abundantly. Why I loved it: The food is exceptional, the service friendly and quiet, the space unassuming yet welcoming. Cost: Average

    Eguzi with fufu- incredible!
    Molly S.

    What a blessing of a meal! My friend has been wanting to try eguzi and fufu for months, and unfortunately West African restaurants are not easy to find in Seattle. So glad we found Gold Coast! Everything was wonderful, from the attentive service by the owner, to the cute interior and most spectacularly the food. We shared Eguzi with fufu (definitely add the fufu) and Jollof rice with Suya chicken which comes with plantains and cabbage and apple slaw. Both were phenomenal with so much flavor! The chicken was super tender and falling off the bone, and I want to swim in Suya (or at least buy it haha). Gold Coast is open for lunch on weekends now, and the owner said they are testing out being open until 1 am on Fridays. Parking isn't easy because it's First Hill, but well worth circling the block a few times or paying for a lot.

    Jollof rice with short ribs.

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    Fantastic! The food is great and the service too. Food is authentic and delicious. You'll feel like you're in Africa. Thank you Tina.

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    Ask the Community - Gold Coast Ghal Kitchen

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    Jollof Hub West African Cuisines - Inside of the savory meat pie (6/9/24)

    Jollof Hub West African Cuisines

    4.4(32 reviews)
    8.6 miBitter Lake

    This place was delicious!!! I am from the American South, so am intimately familiar with certain…read moreingredients that come from West Africa, but had never had West African food. What a treat. I had the jollof rice with fish (the fish was an excellent choice), and my husband had the chicken afra. Our toddler enjoyed his plantains and vermicelli rice. The service was friendly, it feels like a mom and pop shop with the same person running the front helping prepare your food. Ambiance is very modest, but that was fine for a young family like ours. We will certainly come back for more.

    Food safety should be the number one priority for any food business, and Jollof Hub failed to…read moredemonstrate that. Don't get me wrong, the food tasted amazing, the portion sizes are great, and the price was justified. However, the negatives outweigh the positives for this restaurant. Me and 3 other people came in, and the store was empty. We ordered 3 okra soups, 1 with chicken, 2 with lamb, and 1 jollof rice chicken plate. The first plate took about 40 minutes to come out, which was an egusi soup to which we had not ordered. We still had to wait longer for all of our food to come out. Upon my food arriving, I noticed there was a hair in the Saran Wrap of the fufu, making contact with my food. Because we had already waited so long for our food to come out, I didn't bother to mention it to the worker. Comparing Jollof Hub to Pass D Jollof, this place has better portion sizes and better pricing. It was $26 for okra soup that includes protein and 2 portions of fufu whilst PDJ charges $34 for okra soup, you have to pay extra for protein, and 1 portion of fufu. That said, I don't think I'd come back here due to the food safety issue.

    Photos
    Jollof Hub West African Cuisines - Interior (6/9/24)

    Interior (6/9/24)

    Jollof Hub West African Cuisines - Meat patties

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    Bantaba African Restaurant - Delicious!

    Bantaba African Restaurant

    4.3(346 reviews)
    14.9 mi
    $$

    Delicious food, has been consistent for YEARS! Highly recommend their sweet plantains!read more

    I haven't had much West African food in the past so when we were looking for some new food to try…read moreout over the weekend, we came across Bantaba. As other reviews state, this is kind of a strange restaurant that seems more like it's for regulars rather than new customers. There's no actual printed menu other than hints of a menu on the signboard above the register (and we confirmed this with the cashier). I guess this is to save on cost, which coincidentally also allows them to adjust pricing on the fly? There are photos posted of the menu from 2024, but my guess is those are of an old pre-COVID menu, given that the prices increased over 50% at this point. Per other reviews, dine-in orders are also packaged in takeout boxes and can take a variable amount of time to cook. We don't usually get takeout much, but decided to call in an order for this visit. This was at around 5PM on Saturday and we were promised a 30 minute wait. We arrived 30 minutes later, paid for the order, and it ended up taking about another 10 minutes. Not too bad. Benechin Beef ($18.99) - As I learned, benechin is essentially a different term for the more commonly known (at least in the US) jollof rice. In this case, the rice has a deep tomato and spiced umami that combines a pleasant saltiness with a heat level that builds and builds. It's topped with a small side of cabbage that seems to be stewed in the same spices as the rice. There's then a piece of yucca root, stewed but still rather toothsome with fiber strands all in one direction like muscle grains. For the beef, they include four pieces of thinly sliced barbecued meat. The meat is extremely flavorful with what seems to be a black pepper and allium based spice mixture. In terms of texture, it's quite tough and chewy, almost to the level of beef jerky. (4/5) Afra Lamb ($20.99) - This dish comes with a choice of rice or salad, not both as the older menu states. We went with the rice which comes in a smaller container and is a long grain rice cooked until perfectly fluffy. It's cooked with salt, which is something that I'm not used to. The larger container includes a mound of bone-in lamb meat doused in a savory and tangy mustard based sauce. The meat is a very interesting mixture of off-cuts, a combination of cross-cut ribs, shanks, lamb chops, and some random other cuts. The lamb is mostly bone in and there are tons of small bone shards all over the meat, making it a bit of a pain to eat. The meat isn't very gamey and all and is much more tender as compared to the beef jerky in the benechin. On top of the lamb, they include mustard infused softened onions and whole quick-charred onion rings, resulting in a still crunchy texture. They include some powdered dried chilis is a small pile hidden under the onions. Be careful - it's starts out smoky like paprika to start and the heat only starts to build after a couple of seconds. (4/5) Bantaba is a great place to try some new food. While it's not the most beginner friendly restaurant, it offers some flavors and dishes that are hard to find around Seattle. Bathrooms - Single unisex room

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    Bantaba African Restaurant - Interior

    Interior

    Bantaba African Restaurant - Benechin with lamb

    Benechin with lamb

    Bantaba African Restaurant - Seating

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    Seating

    Dijah’s Kitchen - Lamb dibi

    Dijah’s Kitchen

    4.2(54 reviews)
    17.1 mi

    Dijah's Kitchen in Lynnwood is our fourth West African restaurant. We continue to enjoy this…read moreregion's seasonings and flavors and find tonight's food delicious and enjoyable. By now, we are minor 'pros' and know to bring some patience to West African restaurants. Entrees generally take about 30 minutes. To fill the gap, we order an appetizer. Service was "shy". The server approached cautiously always with a big smile. English was good enough but don't expect deep detail replies. Luckily, we are familiar with the food. The restaurant is modest in décor and narrow in shape. A cluster of tables in the back can sit a large group. The Food: Shrimp Pies, $8.99 - 5 Stars This is the only restaurant out of four that offers a shrimp version of the meat pie. Perfectly fried, these were really good! The server said this is his favorite amongst the pies. Lamb Dibi, $21.99 - 4.5 Stars Well-seasoned lamb pieces are well grilled. It comes with a choice of starch; the plantain was great. A surprising delight is the dressing on the onions. Yummy. Grilled Branzino, $25 - 4.5 Stars Not for the faint of heart, this is a whole fish grilled. Honestly, I think the rest of world eats whole fish while US and Canada eat filets only. They made sure to give us the two inches of tail that had broken off. I have to admit I was amused. Perfectly cooked, hubby picked this fish clean. The sweet potato fries are also very good. Jollof Rice with Chicken, $18 - 5 Stars Ever since I learned jollof rice is every family's own recipe from our first W. African restaurant, I have ordered it from all others to try each variant. The Dijah version has a good chewy rice that is superbly well seasoned. The chicken is also very well prepared and flavored. Theirs might be my new favorite. I ordered it to go and sampled a bit at the restaurant. The 5 Stars overall rating is focused on the food. Don't expect fine dining 'ambiance'.

    Just ordered the grilled fish. It was great. I got it with vermicelli. The onion and sauce was…read morequality. Ordered meat pie and the sweet potato fries. Good stuff all around. I'll be back.

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    Dijah’s Kitchen - Inside the Restaurant

    Inside the Restaurant

    Dijah’s Kitchen
    Dijah’s Kitchen - Menu

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    Menu

    Rafiki Restaurant & Lounge - Samaki Kaanga (Dry Fish)

    Rafiki Restaurant & Lounge

    3.8(71 reviews)
    16.4 mi

    This Kenyan restaurant is a must. In a cute little downtown like area. This restaurant has some…read morepretty good African cuisine that you don't see typically in the Seattle area. I enjoy the different stews that they have with their ugali. My go to has been the grilled goat or the fried fish. Some of my favorite dishes are the Kenyon sausage and the Kenyon chai. Be prepared to eat with your hands. Service was patient with me, figuring out what I wanted to order.

    My family's first time trying East African/Kenyan food, and everyone, including my toddler, enjoyed…read moreit. The server who took my order over the phone is friendly, answered my questions and helped me choose the sides. The establishment is half restaurant and half bar. Turn left after you enter through the door to get to the restaurant part. Food: Rafiki basket (3 appetizer combo) - mandazi (fried bread, slightly sweet) is my favorite, followed by the samosa (beef filling, kind of oily) Samaki WA Nchuzi (fried whole tilapia with sauce) - the sauce is not spicy, bright with lime and tomato. Mbuzi Kaanga (goat stew) - some bones as expected. Goat meat is tender and flavorful, though portion isn't that big. For sides we tried the collard greens, Ugali (white corn mash, very dense, not my favorite) and chapati. Overall a good first experience. We want to come back to try other dishes.

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    Rafiki Restaurant & Lounge - Rafiki banner

    Rafiki banner

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    Rafiki Matumbo (tripe) , ugali and skuma( greens)

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    Gold Coast Ghal Kitchen - african - Updated May 2026

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