Anita Nzigiye

“I am from Rwanda” she told me. “I left Rwanda for the U.S. in 2007 and became a citizen in 2014. I opened this store in March, 2020, just at the start of the pandemic. Most of our customers are from Africa, especially East Africa.”

“Much of the food we sell comes from East Africa. We even get our eggplants from Africa. They are similar to the eggplant you have here, but smaller. I personally think local eggplant taste the same, but people like to have the small African eggplant, the one they ate when they were growing up.”

“We sell a lot of staples like palm oil, rice, corn flour and Cassava flour. We sell most of these staples in large quantities. African people don’t like to go to a market every day. They want to buy enough when they are in the market so that they don’t need to shop again for two weeks or more, even if they have a large family.”

“Our corn flour and cassava flour is used to make fufu, which is an important part of our diet. When you’re done making fufu it looks kind of like mashed potatoes, but it’s thicker. We tear off pieces of it and use it to eat soups or stews.”

“We also carry many kinds of fish because people from the Congo especially love fish. We sell dried fish, salted fish, frozen fish, tilapia, all kinds of fish. They seem to eat fish every day.”

“We also sell green bananas here, which you call plantains. We boil them and then fry them. It’s good. We also sell a lot of ground peanuts, used to make soup.”

Anita told me about a restaurant called Soso Cuisine that recently opened in West Carrollton. The owner is from Rwanda. Anita suggested I try their sambusa. If we go to Soso Cuisine and love one of their African dishes and want to try making it at home, I now know where to buy the African ingredients.