Zanzibar Soul Fusion has been a beacon of innovation in Cleveland, especially given how Akin Affrica, owner and son of the famous Angie of Angie’s Soul Cafe, aims to elevate Southern cuisine. You may be familiar with the renowned soul rolls or have taken a plate home from Angie’s once or twice, but Soul Republic United Restaurants' legacy extends far beyond its local success.

Soul food is an art form that captures emotions and feelings through cuisine—feelings that Akin Affrica has known since birth. Although Affrica is now a food and real estate mogul in Ohio, he grew up with humble beginnings in Midtown Cleveland but spent his summers in Santuc, South Carolina. Akin spent sticky summer days on his grandparents' farm, which was the same home where most of his family had been raised.

“My mother had nine brothers and sisters, and they all can throw down in the kitchen.”

Nothing went to waste on the farm. Everything his family fished for or hunted was used, from the "roota to the toota," reinventing recipes with their own flair and personality—really, their own soul.

Growing up, Affrica’s mother, Angie, used to work the third shift at a car factory, and she made a bit of extra money by selling food to her coworkers. Now, it didn’t stop with those midnight meals, as the hungry mouths gave rave reviews to her well-seasoned and loved dishes. From there, Angie’s Soul Cafe began.

It started in 1986 when Angie opened the first location on 58th & Euclid. Affrica entered the restaurant world by washing dishes, running food, and doing just about everything at Angie’s. Like any teenager, he couldn’t help but want to run as far away from restaurants as he could– and he did– but Angie had planted that seed for the legacy that would soon come.

“I always wanted to evolve Southern cuisine and soul food, specifically here in Cleveland. I knew that we could attract wider audiences with Southern cuisine, but I just needed to present it in a different fashion,” says Affrica. “That’s where I came up with the concept of Zanzibar.”

In 2010, Affrica opened the first Zanzibar location on Shaker Square with the help of his executive chef, Tony Fortner.

“We wanted to create an atmosphere with a sexy and sophisticated presentation without losing the soul,” says Affrica. “That’s the nucleus of what we’re trying to do, and I’ve done it. We want you to know that it’s soul food; it doesn’t matter how it looks, how it’s presented, or what names we put on it. The foundation is soul food.”

Zanzibar quickly became the premier casual, full-service restaurant serving Southern cuisine with a twist. Of course, you’ll find beloved classics like shrimp and grits, catfish and some of the crispiest, most flavorful honey-glazed fried chicken you'll ever taste, but what truly sets them apart are their experimental dishes, like their famous soul rolls. These egg rolls are stuffed with chicken, greens, black beans and corn, and they're served with a side of their spicy remoulade.

The menu is not only delicious but also inclusive of all dietary preferences. You can order collard greens with or without meat, as well as turkey chops instead of pork. Being health-conscious, the menu was intentionally designed to cater to every type of meal, whether you're looking to indulge or prefer something lighter.

Bread-lovers, we know you’re out there!

The best part of going out to eat is the bread; we all know it.

“You can create a lot of fans by just the bread that you serve, and I wanted to do something different because I’m one of those guys. I can go to a restaurant, and you can remember the meal, but the bread can really stand out, and you’ll be like, I’m going back for just that,” Affrica says.

Zanzibar offers three kinds of corn muffins: blueberry, sweet potato, and traditional. My personal favorite is the sweet potato, but they’re all a must-try.

The menu was deliberate and hands-on, inspired by some of the fan favorites at Angie’s and executive chef Tony.

“(Chef Tony) came from a very upscale restaurant background, and when we were designing the menu, I came out with a mason jar. I said, “We’re going to sell Kool-Aid in this mason jar.” He completely fought against it.” Africa recalls with a laugh, “I said we’re going to do it, and they’re going to love it– it’s going to be a huge seller. And it is.”

A variety of Kool-Aid and lemonade combinations provide a sweet, refreshing treat between savory bites. One of the most popular choices is the Sunrise, which features a base of red Kool-Aid. The tart cherry flavor enhances some of the richer dishes on the menu, such as the thick and comforting baked macaroni and cheese.

Zanzibar achieved significant success during its few years of business. This “sexy, sophisticated, soulful” venue became a staple for the communities in Shaker Square and Downtown Cleveland, serving as the go-to spot for date nights, girls' nights out, and even proposals and weddings. Affrica was revolutionizing what soul food could mean for the average consumer.

“If you’ve never seen a soul food franchise, the reason why is because the food is a lot more complicated to cook. You can’t duplicate it, and when you do, you lose the soul. Soul food is really the most spiritual food that I believe that I’ve ever experienced or witnessed. However that chef is feeling, it transfers to the food, and I truly believe that.”

After opening 12 restaurants, Affrica began reflecting on his own feelings about the business. He had successfully expanded both Zanzibar and Angie’s, even temporarily launching an Angie’s location in Las Vegas. However, he started to feel burnt out from the restaurant business. In 2017, he made the difficult decision to sell Zanzibar and step away from Angie’s, his family brand.

The decision was not easy, but after a botched robbery attempt from an ex-employee who shot Affrica while he was closing the Shaker Square location, he realized he needed to step away. Given the significant effort he had invested in the restaurants, he took time off for himself and his family. During this period, he mostly distanced himself from the brand until he repurchased Zanzibar in 2023.

“I opened 12 restaurants in 12 years, so I kind of got burnt out by doing it, but I love the creation. I love building the team and atmosphere. I built (the Zanzibar team) with one intention and one intention only, and that is to be, by far, the number one African-American-owned southern dining experience.”

Every step taken to rebuild Zanzibar was deliberate, as Affrica brought in some of his former team members—Amir, Ellery, and Free—as operating partners in the business. The real challenge was getting Chef Tony back to doing what he did best.

“Chef Tony was actually down in Florida with his feet kicked up on the beach every day, and I was able to convince him to come back and put the fire back into the concept and the brand. The heart and soul are back into the food and consistency.”

The entire team was energized and eager to reconnect with their past successes. This enthusiasm has been a key driver for Zanzibar in its new era. Every staff member shows attention and care for your dining experience from the moment you walk in.

Affrica is not slowing down. He is continuously seeking to grow himself and his brand. Look for what Soul Republic United Restaurants have in store for the future, including a seafood concept in Cleveland, the fifth location for Angie’s, expanding into Columbus, Ohio, with a smoked BBQ brand, and even a new pizza concept.

Ever the innovator, Affrica launched his own water company, ICON Ultra Water, which supplies bottled natural spring Alkaline water to all Soul Republic United Restaurants locations.

One dollar from every bottle sold will go directly back to the team members. The money will also contribute to college and vocational school funds for the hard workers, ensuring you have the best experience every time you dine with them.

 

 

 

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Visit a Zanzibar Soul Fusion Location Near You!

627 Prospect Ave E, Cleveland

13225 Shaker Square #2314, Cleveland

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