Best African Restaurants in Columbus (2026)

Jollof rice anchors the menu at this Columbus room, alongside fried snapper and a spinach beef stew served with fufu or pounded yam. The kitchen also runs a goat option worth ordering alongside the jollof. Portions run generous and the room reads bright and clean rather than dim or cramped, a rarity worth noting in this cuisine's Columbus footprint.

The lamb shank meal is the order to build a takeout run around, paired with Afra chicken, chicken sambusa, and mango lemonade. This Somali kitchen on Morse Road packs orders tightly for pickup and keeps a colorful, casual dining room with plenty of seating for anyone eating in rather than carrying out.

Suya and a goat meal lead a Kenyan and Nigerian menu that also runs moi moi and jollof rice with plantain, plus a deep vegan and vegetarian list. The room aims upscale for the price point, and the kitchen has built a following among diners new to Columbus looking for a first real meal in the city.

Egusi stew is the dish that defines this Nigerian kitchen, a melon-seed stew built for pairing with jollof rice and fried plantains. It runs a plaza storefront with easy parking, and the fish stew carries real depth. The jollof can vary between visits, but the plantains land hot and reliably well fried.

This Easton counter is the express arm of the Morse Road original, built for a faster Somali and East African order near the shopping center rather than a sit-down meal. Expect the same grill-driven menu built around chicken and lamb preparations, scaled for quick pickup instead of table service.

The gyro platter and a grilled chicken Greek salad carry this Gahanna counter, which pairs Mediterranean standards with African grill options in a small storefront room. Two tables inside make it built for takeout, and the souvlaki travels well for a park lunch or a quick weekday meal.

Chicken on jollof rice with a side of plantain is the order at this counter attached to a gas station on the west side. The kitchen cooks to order rather than holding trays, which shows in the timing, and the price sits low for a plate this fresh. Service moves fast and stays friendly.

Sambusa and biryani open a Somali menu built around a lamb dish that draws repeat customers. The dining room runs quiet most hours but fills up at peak times, and parking around the building can be tight. Worth the plaza parking lot for diners new to Somali cooking or looking to expand past it.

Sambusas and injera share the menu with shawarma at this Somali kitchen, and portions run large enough to split between two people comfortably. The room has operated as takeout only at times, so a call ahead beats a long drive expecting table seating. First-timers to Somali food find an easy entry point here.

Rice with chickpeas rounds out nearly every plate at this Somali and Mediterranean counter, served alongside chicken and sambusas. Portions run generous for the price, and the room works well for groups splitting several dishes. Consistency has been an issue on the chicken, so diners should ask about doneness before ordering.