Ivorian entrepreneur Olivia Akouba Angola's fast food restaurant chain with a West Africa menu is delight galor.
It's a steady flow of people into a fast food joint in the Zone 4, Abidjan despite the time – 11 am – often a time of respite in the catering business when business tapers off between early coffee-and-breakfast customers and the lunchtime crowds.
Dabali Xpress operates seven days a week from 11am to 10pm, welcoming customers “to be served quickly and to eat well” according to the company’s slogan at Dabali meaning “fast food” in Ivorian slang.
Dabali Xpress opened its doors in September 2021 offering a menu of diverse African cuisine from all regions of Côte d’Ivoire and more recently from the wider West African area. The meals are also served with local desserts.
The first customers served on this day are sat on a table of four at the back of the restaurant. They all work for a local company and have become regular customers at Dabali Xpresss.
“Before, it was a little difficult to eat locally between noon and 2 pm, because here in Zone 4, all the restaurants offer Western dishes. So it’s a breath of fresh air for us to have this beautiful Dabali Xpress where you can be served in less than 10 minutes and enjoy your good palm seed soup,” said N’guessan Honoré, one of the four.
The brains behind this concept is Olivia Akouba Angola, 30, a mother of two, who co-owns it with her husband, Daniel Aggré.
“The name Dabali Xpress came from brainstorming with my husband and we wanted the name to reflect the concept of fast food. We settled for “express”, which is a "Nouchi" word, which in Ivorian slang means “fast food”. It captures the aspect of food served quickly,” she explained.
Angola says it took her and her husband seven to eight years of reflecting and assembling ideas before their idea finaly came to fruition in September 2021.
“The idae was borne out of my husband’s experience as a student abroad where he had to work in fast food restaurants to pay his fees and bills. We said to ourselves ‘why not replicate the process at home in Côte d’Ivoire with our local dishes?'” she said.
“It took longer because African local dishes take longer to prepare, but we were determined to do it by finding a formula to serve these dishes quickly.”
Angola, who returned from the US in 2015 said once they had settled on the concept, it was easy for her to turn her business skills, knowledge and experience into reality.
After opening the first outlet, things moved very fast, as many people embraced it. This enabled them to open 3 others outlets in Abidjan.
Apart from Ivorian food, Dabali Xpress is now serving dishes from the sub-region, such as fried rice, ‘red-red’ (a Ghanaian dish of black-eyed peas and plantain), and many other dishes, all with a price of around US$5.
On a good day, Angola said, they are able to serve an estimated 300 customers, both local and non-local at their three outlets.
She added that they are keen to tap into the diverse clientele by offering dishes from other African countries because Abidjan is a city of all nationalities, including expatriates from the rest of the world, who are often keen to savour African food.
Although work starts early at Dabali Xpress, it opens for customers at 11 am.
“Early in the morning, we start cooking the ingredients so that all the menus are ready by 11am. There are days like Saturday and Sunday when we have a lot of work, but we have everything we need at our disposal because our supply is well kept in a cold room and this makes our work easier,” said Olivier Kouame, one of the chefs.
A year after opening, Dabali Xpress received a rare visitor: the Ivorian Minister of Tourism and Leisure, Saindou Fofana.