Owner Kevin Onyona with guest Ifeoma Onyia of Clyopatra Couture
Kevin Onyona
Owner of
The Swahili Village Restaurant
By Rodney Wayne Branche
Copa Style Magazine Publisher/Editor-in-Chief
Copa: How long have you been at this location?
Kevin: We have been here for over 3 years. We had a smaller location further up on Rhode Island Avenue for about 7 years. This location was a grocery store, as you can see I've changed it quite a bit into this wonderful restaurant.
Copa: What section of Kenya are you from and how long have you been in America?
Kevin: I'm from the western part of Kenya and I've lived here for 20 years.
Kevin: I'm from the western part of Kenya and I've lived here for 20 years.
Copa: What was the reason that encouraged you to move to the US?
Kevin: I came to visit my girlfriend who was attending Howard University at the time. I was working at General Motors in Kenya. We had such a great time she wouldn't let me go back home, later she became my wife and we now have 4 children!
Kevin: I came to visit my girlfriend who was attending Howard University at the time. I was working at General Motors in Kenya. We had such a great time she wouldn't let me go back home, later she became my wife and we now have 4 children!
Copa: What was your reason for opening a restaurant, did you have someone in your family encourage you to go this route?
Kevin: Many members of my family had a business background but I wanted to establish restaurant because of my love for cooking. My mother and my grandmother were both phenomenal cooks. I started out small and cooked for friends, I followed the basic cooking processes with the right blend of spices that made everything work well in my own way.
Kevin: Many members of my family had a business background but I wanted to establish restaurant because of my love for cooking. My mother and my grandmother were both phenomenal cooks. I started out small and cooked for friends, I followed the basic cooking processes with the right blend of spices that made everything work well in my own way.
Copa: In your opinion, what makes Kenyan food special?
Kevin: I don't know if Kenyan food is more special than any other African food. I take the food I'm familiar with and have learned to share it to a wider African community. On the whole, we make our food fresh here.
Kevin: I don't know if Kenyan food is more special than any other African food. I take the food I'm familiar with and have learned to share it to a wider African community. On the whole, we make our food fresh here.
Copa: Let's speak about the Samosas, they look fabulous and taste delightful!
Kevin: Most of the Samosas in India would generally have vegetables inside, Kenyan Samosas have beef. Crispy pastry around nice fresh seasoned beef.
Kevin: Most of the Samosas in India would generally have vegetables inside, Kenyan Samosas have beef. Crispy pastry around nice fresh seasoned beef.
Copa: Please tell me a little about goat meat and why it's such a popular dish in your country?
Kevin: Goat is our go-to meat, there are many available in the region. We like to use meat and vegetables together, onions, garlic and cilantro to create a special sauce. You add all of that together and you have a wonderful goat stew.
Kevin: Goat is our go-to meat, there are many available in the region. We like to use meat and vegetables together, onions, garlic and cilantro to create a special sauce. You add all of that together and you have a wonderful goat stew.
Copa: Please tell us more about the seasonings you use to create that special flavor.
Kevin: Kenyan seasonings are a blend of Arabian, Indian and African spices which are all imported fresh from Africa. It all depends on how you are cooking it and what you're cooking it with to obtain a certain flavor. If you are grilling any sort of meat, the simple ingredient would be salt. The secret is when you add your salt and special grilling technique.
Kevin: Kenyan seasonings are a blend of Arabian, Indian and African spices which are all imported fresh from Africa. It all depends on how you are cooking it and what you're cooking it with to obtain a certain flavor. If you are grilling any sort of meat, the simple ingredient would be salt. The secret is when you add your salt and special grilling technique.
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Copa: Let's get around to the fish for a moment, is there any special seasoning going on here with your Tilapia that creates the magic for our taste buds? Is it served baked or fried?
Kevin: The fish can be baked, grilled, or maybe fried with sauce on the side. Also you may have your sauce applied on the fish in the pan during the cooking process. Copa: Okay, now it's time to cover your Chicken dishes. Chicken is something that's served all over the world in different ways, let's get into your's. We see that you have Curry Chicken and Marinated Chicken Breast on your menu. Are these prepared in the traditional style of Kenyan cuisine?
Kevin: Usually when you taste chicken at different events and restaurants it's usually quite bland. If you just enhance it a little bit with the right spices the flavor of the chicken will able to expand in your mouth. We definitely accomplish this task and you will enjoy our flavor! |
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Restaurant Menu
~BEEF~
NYAMA CHOMA
Char-grilled beef cubes, seasoned with authentic Swahili spices.
$21.00
NYAMA MCHUZI
Slow cooked marinated beef stew in authentic Swahili Village spices and seasonings.
$18.50
NYAMA KAANGA
Char-grilled beef cubes sautéed with onions, tomatoes and cilantro
$21.50
~FISH~
SAMAKI KAANGA
Deep fried whole tilapia fish on bone.
$20.50
SAMAKI WA MCHUZI
Whole deep fried tilapia, seasoned in Kenyan spices and finished with a masala sauce.
$21.00
SAMAKI WA NAZI
Whole deep fried tilapia, seasoned in Kenyan spices and finished with a coconut sauce.
$21.50
SAMAKI FILLET
Deep fried tilapia fillet chunks in a rich coconut curry, or sautéed with onions and cilantro.
~VEGETARIAN~
NDENGU
$19.00
Slow simmered lentil coconut stew with your choice of two sides.
$16.00
MAHARAGWE
Red bean coconut stew with choice of two sides.
~SALADS~
HOUSE SALAD
$16.00
Fresh mixed greens, tomatoes, raisins, sweet onions.
(Dressing: Ranch or Italian)
$7.50
SAMAKI / FISH SALAD
Fresh mixed greens, tomatoes, raisins, sweet onions topped with chunks of tilapia fillet
(Dressing: Ranch or Italian)
$10.99
KUKU / CHICKEN SALAD
Fresh mixed greens, tomatoes, raisins, sweet onions topped with tender boneless grilled chicken.
(Dressing: Ranch or Italian)
$11.99
NYAMA SALAD
Fresh mixed greens, tomatoes, raisins, sweet onions topped with succulent grilled beef cubes.
Dressing: Ranch or Italian
$12.99
(Dressing: Ranch or Italian)
~SIDES~
CHIPS
French Fries
$4.50
CHAPATI
Kenyan Flatbread
$4.50
MAHARAGWE
Red Beans
$4.50
MOKIMO
Mashed Peas, Corn, Potatoes and Sautéed Onion
$4.50
NDENGU
Lentils
$4.50
NDIZI KAANGA
Fried Plantain
$4.50
PILAU KABEJI
Sautéed Cabbage
$4.50
PILAU
Seasoned Basmati Rice
$4.50
SPINACH
Sautéed Spinach in Coconut Sauce
$4.50
SUKUMA WIKI
Collard Greens
$4.50
WALI
Plain White Rice
$4.50
UGALI
Cornmeal Mash
$4.50
~ SAUCES~
COCONUT OR MASALA
Sweet coconut sauce.or Masala sauce
$3.50
PILIPILI
Hot pepper sauce available upon request.
~GRAVY~
Beef or Goat gravy
$3.50
~DESSERTS~
MANGO MOUSSE
Our famous creamy mango cake
$4.50
CHEESE CAKE
Cream cheese with graham cracker crust
$4.50
CHOCOLATE CAKE
Layers of rich chocolate cake and fudge frosting.
$4.50
~BEEF~
NYAMA CHOMA
Char-grilled beef cubes, seasoned with authentic Swahili spices.
$21.00
NYAMA MCHUZI
Slow cooked marinated beef stew in authentic Swahili Village spices and seasonings.
$18.50
NYAMA KAANGA
Char-grilled beef cubes sautéed with onions, tomatoes and cilantro
$21.50
~FISH~
SAMAKI KAANGA
Deep fried whole tilapia fish on bone.
$20.50
SAMAKI WA MCHUZI
Whole deep fried tilapia, seasoned in Kenyan spices and finished with a masala sauce.
$21.00
SAMAKI WA NAZI
Whole deep fried tilapia, seasoned in Kenyan spices and finished with a coconut sauce.
$21.50
SAMAKI FILLET
Deep fried tilapia fillet chunks in a rich coconut curry, or sautéed with onions and cilantro.
~VEGETARIAN~
NDENGU
$19.00
Slow simmered lentil coconut stew with your choice of two sides.
$16.00
MAHARAGWE
Red bean coconut stew with choice of two sides.
~SALADS~
HOUSE SALAD
$16.00
Fresh mixed greens, tomatoes, raisins, sweet onions.
(Dressing: Ranch or Italian)
$7.50
SAMAKI / FISH SALAD
Fresh mixed greens, tomatoes, raisins, sweet onions topped with chunks of tilapia fillet
(Dressing: Ranch or Italian)
$10.99
KUKU / CHICKEN SALAD
Fresh mixed greens, tomatoes, raisins, sweet onions topped with tender boneless grilled chicken.
(Dressing: Ranch or Italian)
$11.99
NYAMA SALAD
Fresh mixed greens, tomatoes, raisins, sweet onions topped with succulent grilled beef cubes.
Dressing: Ranch or Italian
$12.99
(Dressing: Ranch or Italian)
~SIDES~
CHIPS
French Fries
$4.50
CHAPATI
Kenyan Flatbread
$4.50
MAHARAGWE
Red Beans
$4.50
MOKIMO
Mashed Peas, Corn, Potatoes and Sautéed Onion
$4.50
NDENGU
Lentils
$4.50
NDIZI KAANGA
Fried Plantain
$4.50
PILAU KABEJI
Sautéed Cabbage
$4.50
PILAU
Seasoned Basmati Rice
$4.50
SPINACH
Sautéed Spinach in Coconut Sauce
$4.50
SUKUMA WIKI
Collard Greens
$4.50
WALI
Plain White Rice
$4.50
UGALI
Cornmeal Mash
$4.50
~ SAUCES~
COCONUT OR MASALA
Sweet coconut sauce.or Masala sauce
$3.50
PILIPILI
Hot pepper sauce available upon request.
~GRAVY~
Beef or Goat gravy
$3.50
~DESSERTS~
MANGO MOUSSE
Our famous creamy mango cake
$4.50
CHEESE CAKE
Cream cheese with graham cracker crust
$4.50
CHOCOLATE CAKE
Layers of rich chocolate cake and fudge frosting.
$4.50
The Swahili Village Restaurant
10800 Rhode Island Ave, Suite N
Beltsville, MD 20705
Tel: (240) 965-7651
https://swahilivillages.com/
~Copa!