HOUSE OF BAH

Hoppen Hierarchy: ★★★⭑

District: Pop-ups

African fusion

Perfect For: Upscale Dining; Date Night

Standout Dishes: varies by pop-up

When it comes to the hospitality industry, chef Djamil Bah Traore is passionate about 3 things:

Expanding the knowledge of African food
Teaching and empowering refugees and immigrants with culinary training
Serving great food

I’m not sure exactly he’d order those priorities, but I’m pretty sure #3 would stay in that last spot.

This isn’t to say Djamil doesn’t care about the craft or making his guests happy; he takes both very seriously. But his heart for people, his yearning for diversity an inclusion in the culinary industry, and his desire to share the wonders of African cuisine are what truly drive him.

That’s why House of Bah is not a restaurant. He doesn’t have a food truck or a consistent schedule. You can either hire House of Bah to cater an event or catch Djamil and his team at a pop-up event.

That’s how I first tasted Djamil’s food, as I attended a pop-up at The Bohemian Gardens in early 2025. For all the wonders I’d heard about House of Bah’s food, my expectations were through the roof. House of Bah met those high marks, but it wasn’t the plates that left the biggest impression on me.

It was Djamil’s passion when he described each dish, the way he weaved history and knowledge into the description.

It was the way the native of Togo, Africa implored us as diners to be open-minded when it comes to food and expressed how grateful he was that we joined him.

And it was the dessert created by Fatima, a participant in the House of Bah Foundation‘s culinary program, that left me wanting to lick my bowl clean.

Of course, the food was fantastic too, and this particular menu showcased Djamil’s approach to introducing Omaha to African spices, ingredients, and preparations. He knows that if he filled his menu with traditional dishes like egusi soup, injera, and bobotie, Omahans unfamiliar with the food might be hesitant to try it.

But if he can tastefully fuse his flavors and spices into a dish they recognize, their minds (and palates) will be open to incredible food they might have otherwise avoided.

Take, for example, the four-course menu from the dinner I attended:

Molda Yido Devil Egg: The classic American cookout appetizer, only amped up with mint, apricot puree, and pikliz, a combination of spicy, pickled vegetables prevalent in Haitian food.
Ibadan Meat Pie: Similar to an empanada, this pastry employed a tender, flaky dough that resulted in with layer after layer of buttery goodness. It was stuffed with rich, delicious ground fillet meat along with sweetness from peas and carrots.

Luwombo Bouquet de Fufu: Think bouillabaisse, but with an African spin. The amount of seafood (tilapia, mussels, crawfish, and salmon) in this bowl was impressive, but it was the starchy fufu (a ball of yuca) that sopped up the deeply savory broth like a sponge that truly stood out.

Bayou Purple Mashed: A play on Southern meat and potatoes, the hunk of brisket had a brilliant bark and a deep smoked flavor. Some pieces were too fatty, but enjoying a bite with the creamy purple sweet potatoes and sweet sauteed kale and peppers was a delight. Suya, a classic African spice, brought a nutty spiciness to the whole dish.
Tiramisu: This take on the Italian dessert employed African coffee and, though a bit heavy on the cocoa powder, was rich, creamy, and just slightly bitter from the coffee.

I was impressed by not only how delicious the food tasted, but how interesting it was. I recognized the proteins and starches on my plate, but each brought a slight twist in flavor profile, tickling the palate with a pleasant twist.

So, one might ask, if House of Bah’s food is so good, why doesn’t Djamil open a restaurant? He believes that, if he did, he wouldn’t be able to devote enough of his time to the culinary program and education he’s so passionate about. He won’t close the door on having his own space, but right now, House of Bah Foundation requires his time and attention.

But he’s still spreading the delights of African food through catering and pop-ups, and whether you’re dying to try African food or just want a great meal, follow House of Bah on Instagram to see where Djamil and his team are popping up next.

And if you get to a House of Bah event, you’ll see what I mean. These meals feature great food, but there’s so much more. It’s the heart of House of Bah that truly makes it special.