Akâdi, a renowned West African restaurant in Southeast Portland, has been recognized as one of the best dining establishments in the U.S.
According to registerguard.com, founded by Chef Fatou Ouattara, the restaurant transports guests to Côte d’Ivoire with its authentic flavors and vibrant atmosphere, celebrating the rich culinary traditions of West Africa.
Walls are painted in an ombré of sunset colors, a display of tribal masks hangs near the door and Mali music lilts through hidden speakers. Lush plants dangling from rafters blur the line between indoor and outdoor decor, something Ouattara remembers being important in her childhood home in Bouake, Cote D’Ivoire.
“I want customers to feel like they traveled somewhere in West Africa and they’re really eating the way they would’ve eaten if someone had invited them into the house and served them food,” Ouattara said.
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Akadi has been a longtime Portland favorite, but it made national news this week. According to USA TODAY’s 2025 Restaurants of the Year list, the West African Restaurant is one of America’s best places to eat.
“Every time we are awarded, it feels like all the hard work I put into the restaurant pays off,” Ouattara said.
What makes Akâdi stand out
When Ouattara first opened her restaurant in 2018, she wasn’t sure how Portland would respond.
“I was so skeptical,” she said. “I thought, ‘Should I whitewash it? How will people adapt to flavors that they’ve never had before?'”
Luckily, Ouattara chose not to minimize her flavors for an unfamiliar audience. When she opened the first iteration of Akâdi, the chef did everything she could to keep her dishes feeling authentic to her. The head stayed on the fish. The spices stayed bold. The gumbo stayed slimy
This is the authenticity and attention to detail that makes Akâdi stand out.
And if a dish isn’t what a customer expects, Ouattara is always happy to explain why. Her gumbo, for example, is a slimier African gumbo made with more okra than gumbo from the South. This is because when enslaved people were taken to the United States, they only had a bit of okra, and had to adapt their recipes to include foods found more commonly in the United States.
“You can’t expect me, who didn’t have to go through that and always had access to traditional ingredients, to cook the way the slaves had to cook,” Ouattara said. “If you don’t like the slimier food, leave it to the real pros.”
She was thrilled to see that the feedback to Akâdi was 99% positive. She could share her favorite childhood dishes, like rich groundnut stew and the starchy attieke (fermented cassava couscous), with Portlanders. Her goal of sharing West African culture with the world was coming to fruition.
There are myriad things that Ouattara does to keep Akâdi feeling authentic to her. All the spices used at Akâdi, both in seasoning blends and the iconic Akâdi sauce, are imported from West Africa. Ouattara collaborates with African farmers on Sauvie Island to source produce like African eggplant.
Her cultural practices extend beyond the menu, as well. Ouattara refuses to put a time limit on reservations like other busy restaurants because African food is about hanging out and chatting.
“We call it gossip because you’re always taking your time to talk about the neighbors and what they did last night,” Ouattara said with a giggle. “You gotta invest a lot of time in analyzing all of that, so we didn’t want to put a limit on customers’ dining experience, and some customers stay here for three or four hours!”
What to order at Akâdi
The menu at Akâdi has something for all types of diners to chat over. From saporous stews stuffed with meat and vegetables, which Ouattara makes herself to ensure the flavor is correct, to golden fried plantains and crispy chicken wings rubbed with homemade spice blends in the appetizer offerings, it’s hard to imagine making a wrong choice on a dish.
And don’t forget drinks and desserts: Akâdi’s puf pufs are doughnut-hole-like delights that come in seasonal and classic variations. The drink menu includes a cocktail list inspired by West African cities that is bursting with regional fruits and flavors. Star Beer, a beloved Nigerian product, is also found behind the bar.
Ouattara is dedicated to introducing Portlanders to West African food and culture at Akâdi and hopes that one day West African cuisine will become just as popular as Mexican or Italian food in America.
“I hope one day Americans will have a Jolof night, just like they have taco nights,” she said. “That’s what Akâdi is all about, exposing people to the food and culture.”
