Nuba Cafe Brings African Diaspora Flavors to Northeastern

The Northeastern community in Boston has another dining option this week, as Nuba, a new cafe from the local store Nubian Markets, is opening Wednesday to bring the flavors of the African diaspora to 742 Columbus Ave.

But flavor is not all that Nuba brings.

“The cultural grounding that Nuba is bringing is a connection to people, to traditions, that make Roxbury what it is,” said Ismail Samad, the owner of Nuba. “That grounded approach creates belonging, and it’s what other corporate dining options can’t offer.”

Nuba is an offshoot of Samad’s Nubian Markets, a grocery, cafe and butchery that launched in the Boston neighborhood of Roxbury in 2023.

The restaurant is led by Samad and Yusuf Yassin, both Black Muslim entrepreneurs who have long been focused on creating opportunities for Black-owned food businesses, championing culturally relevant food and demonstrating how restaurants can be engines for community.

“Part of our commitment when building a new development is to create opportunities for small businesses like Nuba to take advantage of all the different options and resources available on campus,” said Chimel Idiokitas, assistant vice president of City and Community Engagement at Northeastern. “We also have a global footprint, and we want to make sure that we’re appealing to all the different countries that our students represent and have cuisines that speak to them.”

The restaurant serves fresh, halal meals that are made from scratch and honor the flavors of various African countries including Eritrea, Mozambique and Angola, the Caribbean and across the world, while creating opportunities for connection, cultural celebration and community.

A portait of Yusuf Yassin, one of the founders of Nuba and Nubian Markets. — Yusuf Yassin, one of the founders of Nuba and Nubian Markets, is dedicated to food justice, entrepreneurship and building stronger local food systems. Photo by Alyssa Stone/Northeastern University

All of these attributes were on display last week during an event at the bright and welcoming cafe, which is opening on the ground floor of LightView off-campus housing apartments, just steps away from Northeastern’s Boston campus.

For the gathered crowd of Northeastern staff, employees dished out a hearty and spiced beef stew, crispy chicken, collard greens and roasted sweet potato (both staples of American Southern cuisine), a medley of roasted vegetables, a spicy cabbage slaw, and other fixings.

Exterior of Nuba by Nubian Markets storefront beneath the Lightview building sign, with a pedestrian walking past. — 08/06/26 – BOSTON, MA. – Nuba by Nubian Markets is opening on the first floor of Northeastern’s Lightview dormitory on Thursday, August 6, 2026. Photo by Alyssa Stone/Northeastern University

Green chairs and wooden tables inside Nuba by Nubian Markets, with large windows overlooking the street. — 08/06/26 – BOSTON, MA. – Nuba by Nubian Markets is opening on the first floor of Northeastern’s Lightview dormitory on Thursday, August 6, 2026. Photo by Alyssa Stone/Northeastern University

As one of the restaurant’s “signature combinations,” the juicy and crunchy crispy chicken is served over coconut ginger rice with black-eyed pea salsa, jalapeno-lime collard greens, sweet potato, cabbage slaw and drizzled hot honey for $16.45.

A Haitian Hot Chicken Sandwich for $15.95 adds spicy pikliz (a pickled condiment) hot honey sauce, lemon-scallion mayonnaise and shaved lettuce to the meat.

Meanwhile, a beef stew spiced with berbere, a spice central to Ethiopian and Eritrean cuisines, was rich and hearty with a little extra kick and (crucial for take-out) was just as good when reheated an hour or two after the event.

The dish – another Nuba Signature – typically comes served with shredded Ethiopian flatbread called injera, roasted vegetables, cabbage slaw, a berbere-tomato vinaigrette and crispy injera for $17.45.

Other dishes include a lamb shoulder braised with harissa, a North African red chili paste; braised oxtail; and curried goat, a rich and spicy stew of tenderized goat meat.

Patrons can also make their own bowl meals by choosing one of six bases, adding to it one of almost a dozen protein options, two of eight vegetables options, two out of a dozen sauces and dressings, a pickle and cold topping such as pickled plantains or bacon-tomato jam and a crispy topping such as spicy cashews or crispy chickpeas.

New menu creations include sweet and savory hand pies filled with curry goat, jerk chicken or sweet potato; specialty drinks like orange and clove-spiced hibiscus tea and a special spiced latte.

“We’re excited to welcome everybody,” Yassin said at the event.

Samad said he hopes that the cafe will not only become a destination for food, but envisioned it as a spot for community events, poetry performances, and more.

Their first event will be a grand opening from 11 a.m. to 1 p.m. on Wednesday, August 19.

“It’s not just about food; it’s about community too,” Samad said. “If we can bridge that gap between student life and community life, that’s how we know we’re winning.”