Kafé Mamai
Chef Abudujannah (Abudu, Abu)
Cuisine: African-Caribbean Fusion
Kafé Mamai offers a fusion of African and Caribbean cuisines. some of their most popular dishes include: Fried Whole Red Snapper Fillet, Green Mango Chicken Curry, Jerk Chicken, Oxtail, Sambusas.
Chef Abudujannah 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.”
Kafé Mamai launched their Food Truck in July, 2019 and opened their first restaurant in September, 2023.
Kafé Mamai
49 East Gallivan Avenue
Salt Lake City, Utah 84111
(801) 708-2452
KafeMamai@gmail.com
Hours:
Monday - Saturday: 11:00am - 9:00pm, Closed Sundays
To Request Catering or Food Truck please use the Request Catering or Food Truck buttons.
Contact Chef Abudu directly by Email kafemamai@gmail.com or by Phone (505) 577-0354.
Menu Overview:
Appetizers: Beef & Veggie Sambusas, Grilled Jerk or Sweet Chicken Wings, Plantains, Viyazi Vya Kukanga (Potato, a Swahili delicacy).
Sandwiches: (Bajia, Jerk Chicken or Tofu).
Fish & Seafood: Fried Whole Red Snapper, Grilled Red Snapper Fillet, Grilled Tilapia Fillet, Surf & Turf.
Burgers: Lamb, Jerk (Beef, Veggie or Chicken).
Choma Choma (Skewers): Mishakiki Ya-Kuku (Chicken), Nyama Choma (Beef).
Platters & Stew: Curry Goat Stew, Green Mango Chicken Curry, Grilled Jerk Chicken, Kenyan Style Coconut Lentil Stew, Lamb Stew, Oxtail.
Kids Menu: Chicken Nuggets, Grilled Cheese Pita (Both with Fries).
Desert: Barafu Malai (Vanilla Ice Cream w/ Plantain Pebbles), Kindoro (Sweet Potatoes in Sweet Cardamon Coconut Sauce), Maembe (Mango Coconut Cobbler w/ Vanilla Bean Ice Cream).
Menu
Sample Food Truck Menu – Click or tap image for larger view.
Click or tap for larger view.
Request Kafé Mamai Catering or Food Truck
Please Note: Once you submit your catering or food truck request, we will discuss menu items with you directly.
Thank you for Supporting Spice Kitchen Entrepreneur Chefs
Kafé Mamai – Spice To Go:
Chef’s previous Spice To Go menus.
(The weekly meal pick-up service, Spice To Go, is no longer offered. These are prior menus from this chef and are meant to provide ideas on what is possible.)
– August 26, 2021
Omnivore Entree: Grilled Jerk Chicken served over rice and beans with a spicy tomato sauce, topped with sautéed garlic green beans. Gluten-Free.
Vegan Entree: Grilled Jerk Tofu served over rice and beans with a spicy tomato sauce, topped with sautéed garlic green beans. Gluten-Free.
Dessert by Chef Emma of La Pizca Andina to your Spice-to-Go order this week!
– July 15, 2021
Omnivore Entrée: Grilled Jerk Chicken served over rice and beans with a spicy tomato sauce, topped with sauteed garlic green beans. Gluten-Free.
Vegan Entrée: Grilled Jerk Tofu served over rice and beans with a spicy tomato sauce, topped with sauteed garlic green beans. Gluten-Free.
Don't forget to add a dessert to your Spice-to-Go order. This week's Spice-to-Go desserts are vanilla pudding cinnamon rolls or sugar cookies from Serendipity Desserts.
– February 11, 2021
Omnivore Entree: Grilled Mango Kiwiwi Chicken with Coconut Basmati Rice (GF, DF)
Vegan Entree: Coconut Lentils with Coconut Basmati Rice (GF, DF)
Don't forget to add a dessert to your Spice-to-Go order this week, Japanese Cream Puffs by Prin-Ya (4 count).
— August 27, 2020
Meat Entree: Kiwiwi Chicken - Grilled marinated chicken over Swahili coconut rice with green peas, topped with a green mango coconut sauce.
Vegetarian Entree: Kenya-style coconut curry lentil stew, served over Swahili Rice w/ green peas.
— June 25, 2020
Meat Entree: Grilled Tamarind Chicken - Spiced, marinated chicken grilled and served with a sweet tamarind sauce. Served with a side of Swahili-spiced vegetables over coconut rice. Gluten-free, dairy-free, and halal.
Vegetarian Entree: Swahili-Style Mixed Veggies - Mixed vegetables cooked in a green mango coconut sauce, served over coconut rice. Vegan, Gluten-free, and dairy-free.
— March 12, 2020
Meat Entree (Halal, GF, DF): Grilled Jerk Chicken; Chef Abudu's made-from-scratch spice mix dry-rubbed and charbroiled until golden brown. Topped with a spicy tomato-tomatillo sauce and served over long grain coconut basmati rice and beans.
Vegan Entree (Vegan, GF, DF): Grilled Jerk Tofu; Chef Abudu's made-from-scratch spice mix dry-rubbed and charbroiled until golden brown. Topped with a spicy tomato-tomatillo sauce and served over long grain coconut basmati rice and beans.
— January 16, 2020
Meat Entree (GF): Peanut Chicken Stew; slow cooked chicken in a mixture of Swahili spices and peanut sauce. Served over long grain coconut basmati rice.
Vegan Entree (GF): Green lentils, carrots and sweet potatoes cooked in a mixture of Swahili spices. Served over long grain coconut basmati rice.
— October 31, 2019
Meat Entree (GF): Grilled Marinated Tilapia over Coconut Basmati Rice, topped with Kiwiwi Sauce (a Green Mango Coconut Sauce).
Vegan Entree (GF): Mixed Vegetables Cooked in Kiwiwi Sauce (a Green Mango Coconut Sauce), served over Coconut Basmati Rice.
— 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.
