At The Heart of Okan
In Bluffton, South Carolina, Chef Bernard Bennett uses his platform to celebrate West African and Caribbean cuisine at Okan.
Chef Bernard BennetT of OkaN | PhotoS: Will Blunt
In bringing Okan, a Caribbean and West African restaurant to the small, but growing town of Bluffton, South Carolina, Chef Bernard Bennett saw an opportunity to expand the mindset of what African cuisine really is. But how does that happen? For Bennett, education is an integral part of the story. “It’s important for us as humans to continue learning—and I think food serves as a vehicle for learning since there’s not much that we do in life that does not include food,” he says.
Ọkàn serves as a restaurant and vessel for Bennett to showcase the expansiveness and diversity of African food, with a focus on dishes from the Caribbean and West Africa. You can see that influence reflected throughout the menu, with dishes like the djon-djon noodles. Each component, from the djon-djon mushrooms—a variety of fungi from Haiti known for its black color—to the rice noodles, inspired by the Asian population brought to the Caribbean as indentured servants in the 1800s, “encompasses the Caribbean,” and its history. This is balanced alongside more traditional staples, like jerk chicken and pastelón, as Ọkàn strives to be more than a niche restaurant, and establish itself as a mainstay within the community.
Djon Djon Rice Noodles, Beech and Trumpet Mushrooms, Sautéed Spinach, Scallions, Urfa Chile Oil
Yellow Cashew Coconut Curry, Grilled Lobster Tail, Dates, Plantain Dumplings, Sweet Potatoes, Potatoes, Cherry Tomatoes, Toasted Cashews, Urfa Chile, Coriander
For Bennett, there is an important balance in how that mission is approached at Ọkàn. On the menu, guests can find a glossary of ingredients and dishes explaining their origins, creating an educational moment for customers that eases the worry that may come with trying something unfamiliar. Snippets from the food glossary include “pholourie is a snack food of Indo-Caribbean origin. It consists of fried, spiced split pea and flour dough balls,” and “chadon beni [sauce] is a staple of Caribbean cuisine. It is made of a blend of herbs, garlic, peppers, and oil.” Bennett also expands upon the history behind sections of the menu, explaining the significance behind hearth cooking or the impact of rice on the West African diet.
“We do great food [here], but it's a battle to open people's minds. I had egusi on the menu before, but no one ordered it because of its name. But, if I named it ‘coconut stew,’ it would sell. I put the glossary here, so people can ease their way in.
After just a year of being open, Bennett is excited about what the future holds for Ọkàn. “I hope we’re around 10 to 20 years from now. I would love the restaurant to be a pillar of the community of Bluffton and continue its growth into a food town.” Beyond Ọkàn, the big goal for Bennett is to explore more of African cooking through other concepts that, together, would help tell the full story of the diverse cuisine. But at Ọkàn, where this all began, everyday guests are able to dine and walk out with a new level of understanding of and appreciation for the breadth of Caribbean and West African cuisines.
