Cuisine: African-Caribbean Fusion
Chef Abudu moved to the United States in 2001, and Utah in 2016. He is from Lamu, an island off the coast of Kenya. Abudu has been in the kitchen since he was a child. He's worked various levels in restaurants including owning an eco-lodge with a restaurant in Kenya. When asked why he wanted to start a business here in Utah, he responded, “it is time to showcase my own experience to the world.”
Abudu serves a fusion of African and Caribbean cuisine and is excited to offer these flavors to Salt Lake City!
Kafé Mamai is now offering daily lunch at the University of Utah Student Union, Mon - Fri from 11am to 2pm.
Catering: Kafé Mamai is available for catering weekday dinners, and lunch on weekdays and weekends.
Please confirm their availability using the “Request Catering” button below.
Call Spice Kitchen to Order: (385) 229-4703
Spice To Go Menus:
Chef’s previous Spice To Go menus for Spice Kitchen’s weekly meal service with Thursday pick-up.
— August 22, 2019
Meat Entree (GF): Coconut Chicken Curry topped with Sauteed Garlic Spinach over Swahili Rice.
Vegan Entree (GF): Coconut Tofu Curry with Roasted Vegetables topped with Sauteed Spinach over Swahili Rice.
— May 30, 2019
Meat Entree (GF): Grilled Jerk Chicken served over Rice and Beans with a Spicy Tomatillo Sauce, topped with Cinnamon Dusted Plantains.
Vegan Entree (GF): Jerk Tofu served over Rice and Beans with a Spicy Tomatillo Sauce, topped with Cinnamon Dusted Plantains.
— February 21, 2019
Meat Entree (GF): Grilled marinated salmon served with curried cornmeal and sautéed garlic asparagus, topped with a spiced strawberry sauce.
Vegan Entree (GF): Coconut curry vegetables (carrots, potatoes, zucchini) served over basmati rice.
— November 1, 2018
Meat Entree: Grilled Pili Pili Marinated Chicken Kebabs served over Raisin Couscous Pilaf with Sautéed Garlic Julienne Vegetables topped with Red Onion-Pomegranate Reduction.
Vegan Entree (GF): Beet Root Mofongo- A Kafé Mamai original twist of Plantains, Cassava, and Beet Root Mofongo served with Sautéed Garlic Julienne Vegetables and Kiwiwi (green mango coconut sauce).
Each entree comes with curry black bean and sweet potato soup (vegan).
— September 20, 2018 (Welcoming Week)
Meat Entree (GF): Sesame encrusted grilled tilapia served with quinoa and garlic green beans, topped with a dried fruit chutney.
Vegan Entree (GF): Kenyan-style lentil coconut curry stew with roasted butternut squash.
Each entree comes with a mixed green salad with olives, feta cheese, tomatoes, shaved red onion, and a hibiscus vinaigrette (can be made vegan without feta cheese).
— March 24, 2018
Meat Entree (GF): Grilled Jerk Chicken over Coconut Rice and Beans, topped with Cinnamon-Dusted Plantains and Spiced Tomato Sauce.
Vegan Entree (GF): Organic Coconut Tofu Curry with Roasted Vegetables served with Coconut Basmati Rice and topped with Sautéed Garlic Spinach.
Each entree comes with a gluten free tropical fruit gazpacho.