Charles Gakumo Rafiki's Grill
Owner Charles Gakumo stands at the entrance of Rafiki’s Grill.
When Charles Gakumo brought his wife to his home country of Kenya, she became infatuated with its food.
“She felt like we couldn’t just keep it to ourselves,” Gakumo said.
After coming to the U.S. for school and settling in Birmingham, Gakumo raised goats on a farm in Pell City as his father had taught him in Kenya. He often sold their meat to be used in cities with a more diverse palate than Birmingham. It was not until his wife tasted African cuisine that he knew that Birmingham was ready for a taste of Kenya.
“I took a leap of faith and opened it and never looked back,” he said.
Since Rafiki’s Grill opened last year, Gakumo has noticed several trends in his customers. Many walk through the doors wanting to try something new. He sees the eager look on their faces as they look over the menu and ask questions about the dishes. Although Gakumo has suggestions for first-timers, he doesn’t like to give away too much detail.
“I see their faces when they want to try African food,” Gakumo said. “It’s more like jumping the cliff. Everyone will be quiet and then all of a sudden when I start hearing the plates, people start talking, and that’s when I know the food has spoken its voice.”
Customers who have never tried African food are often unsure of what kinds of ingredients are used. Gakumo said that he likes to keep everything as fresh as possible.
“We try to stay as much as we can in the basic, natural way,” he said. “We feel that food has been distorted with chemicals [in other restaurants], so we try to stay natural.”
Fresh curry, cilantro, turmeric and other herbs are popular throughout the dishes. Stews with chicken, beef and goat along with grilled meats serve as the restaurant’s main dishes. The restaurant is also popular for vegetarians looking for a flavorful meal.
For many first-time customers, Gakumo suggests ordering a samosa, a lightly breaded pocket filled with either veggies or meat along with fresh seasonings. A side of kachumbari, or African salsa, is served on the side for an added kick of flavor.
Since opening, Gakumo has noticed that many of his customers are either from Africa or have spent time visiting the continent. He said his food authenticity is what keeps them coming back.
“After someone has that meal and we get to talk, I realize that its much more than the food,” Gakumo said. “Food is just a tip to bring back memories. They become determined to feel like they’re back home.”
Gakumo said that his loyal customers are how he remains in business. Rather than spend money or time on advertising or creating a media plan, he prefers to let the food and loyal customers spread the news through word of mouth. Gakumo’s ultimate goal is to keep the restaurant feeling like a home.
“I feel like it’s being an ambassador,” Gakumo said. “When two cultures intertwine, I believe the first thing is always food. Then, from food, it goes to bigger things, so I feel good that it’s bringing all of those things together.”