Bisi -- Nigerian in Schaumburg

Just got back from dinner with friends. We at at Bisi, a restaurant that features Nigerian cuisine. What a wonderful experience.

The restaurant decor is understated and elegant. The service is friendly and informative, but I'm guessing they aren't usually hugely busy, because they only had one waiter, and we were a large group, so it took a little while -- but then everything is cooked fresh to order, so that slows things down a little, too. (And, the waiter, who might be the manager as well, said with some pride that everything is not simply fresh, but also of the highest quality -- all natural foods, free range chickens, etc.)

As for the food -- outstanding. Some of the dishes would be enjoyed most by people with some experience of African cuisine, but most of the dishes were so good, I'd think anyone would like them.

For appetizers, we started with suya, a spicy kabob of marinated skirt steak. Juicy, flavorful, and not hot terribly spicy -- just enough to be really excellent. Then we had moi-moi, or bean cake, which I'd have described more as bean mousse. Made, I was told, from African honey beans, it had a slightly exotic flavor and silky texture, and while not identified as spicy on the menu (which the suya is), it had a sneak burn that was not as forward as in the meat dish. I loved it. I could probably make a meal of nothing but the suya and moi-moi.

That said, the other dishes were so outstanding it would be a pity to stop with appetizers. The roasted goat may be the best goat dish I've ever had. The spinach dish (efo Riro) was fabulous. (Note that they call this "soup" on the menu, but it's more like a heavy stew boarding on being a vegetable casserole. So not very soupy.) Jollof rise was very good, though not the "wow" that the goat and spinach were. Fried plantains were nice. The fufu is made from pounded yams, which I like better than the pounded cassava I've had at other Nigerian places. The beans (African honey beans again) and corn porridge was good, and some people loved it, but it was my least favorite of the dishes we had -- not that I didn't like, I just liked the other things better.

Dessert is not part of the culture, it was explained, so they don't offer any. However, they do offer soft drinks and a full bar, so apparently those are part of the culture.

I definitely want suya and moi-moi again, and next time, I want to try the goat pepper soup and maybe the jute leaves (served with a side of pounded yam). Actually that "served with a side of..." is one of the interesting things about the menu. You don't order goat, you order one of the vegetable dishes, and it comes with a side of meat (beef, goat, chicken) or fish. You don't see goat listed on its own, just as something that you get when you order one of the vegetable dishes. They also have most of the dishes available without the sides of meat, for those who wish a vegetarian meal.

This was a real treat and a real surprise. I had expected to find some things I liked, but the entire meal was wonderful. So if you like -- or have never had and want to try -- Nigerian food, this is a great place to start.

Bisi
853 S. Roselle Rd.
Schaumburg, IL
847-466-5425
http://www.bisirestaurant.com/

A friend called and suggested that we go out for dinner. We had discussed the idea of going to Bisi for lunch. But they aren't open on Tuesdays (a point that is not clear on the website). Since it was the weekend we decided to seize the opportunity. I knew where the strip mall was and I was not surprised to find the restaurant on the end that was hidden from Roselle Rd. As the website notes it's behind the lighting store.

We ordered moi-moi as an appetizer and it is indeed a sneaky burn. The result of habanero peppers according to the waiter/manager/owner. It was quite good. I ordered the Efo Riro with beef and goat. Ed ordered the Ayamashe. I'm not sure if the Efo Riro was supposed to be spicy or if something spilled over from the Ayamashe but it had a bit of a (fruity) bite to it. Moreso than the moi-moi. A piece of Fufu with the spinach did a nice job of moderating the heat. Like Cynthia I have no idea how this is called a soup. I liked it a lot. The meats were tender but not overcooked. Ed was very pleased with the Ayamashe. He thought the heat level was comparable to the Dan Dan noodles at Katys and it complemented the flavors of the dish. I have this suspicion that the heat level used varies with the owners assessment of the diners tolerance.

I really hope this place makes it. The owner/manager started with 6 days of operation but discovered that was not sustainable. So he's open Wed-Sun.

So glad to see that someone else made it out there -- and liked it. It's fun to have something a little different out here in the suburbs -- so yes, I agree that I hope it makes it. The food is great and the people are really nice.

We had an outstanding experience here last night. We ordered the Jallof Rice with fish, and the Efo Riro with a side of beef. Both dishes were delicious and satisfying, with the Efo Riro (spinach "soup") and the well-executed fried fish being particular standouts.

I believe we were served by the owner/manager. He was very helpful in answering our questions and suggesting a Nigerian beer ("Gulder") to go with our meal.

Echoing Cynthia, I hope this place succeeds. But last night (a Friday) at 7PM, there was another table of 5-6 patrons and a couple folks at the bar.

Cynthia wrote:However, they do offer soft drinks and a full bar, so apparently those are part of the culture.

I sat at the bar today for lunch, got a chance to speak with Anthony the owner's husband. We discussed the possibility of an LTH dinner with a set family style menu, he seemed very welcoming to the idea.

Speaking of the bar, I noticed that they have bottles of palm wine as well as Nigerian & Ghanaian bitters. Didn't partake as I have work to do today.

Started with suya, a spicy kabob of marinated skirt steak, unfortunately mine wasn't very juicy, just gray. Had an ok flavor, likely would have been delicious if grilled.

For entree, I had the Ayamashe (blend of green bell pepper with herbs/spices), served with goat over white rice and a side of plantains. The Ayamashe was very singular in flavor, a good flavor but singular, I was hoping for more nuance.
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