Soon after confirming our first-timer status at ArkCleoRich African Kitchen, owner and server Rich Amoah began explaining the menu items in great detail; he ended each description with a resounding exclamation: “Amazing!”

Amazing was an understatement.

ArkCleoRich, a combination of Amoah’s family names, opened its doors two years ago. The place does a steady business serving traditional Ghanaian food, nearly all of which was unfamiliar to me and my dining companions.

Once orders were placed, a large bowl of hot water was brought to the table. We were told it’s best to eat Ghanaian food by hand. This helped explain the industrial-size rolls of paper towels on every table, although we were given spoons for the soup plus forks.

We had a small bowl of palm nut soup ($15) because none of us knew anything about it. The deep-red, thin broth was rich with ginger, garlic and small pieces of goat meat. It didn’t taste nutty, but the spice blend provided a delayed, though pleasant, zesty kick.

We knew something about jollof rice and chicken ($20), which was the first “amazing” thing Amoah pointed out to us.

The serving included two spice-infused drumsticks, a small salad and a large, cup-shaped serving of rice, which was the main attraction. The tomato-based rice was sticky, tangy and slightly smoky.

The chicken was tender, juicy and well-seasoned. We were glad for that water bowl!

We noticed several other patrons had ordered the grilled tilapia with fried plantains ($20), so we did the same. It was, after all, the most photogenic-looking dish we were served. The fish, which was not deboned, arrived whole. It bore distinct grill marks above its reddish skin topped with grilled onions and multicolored peppers. I’m a fan of plantains and these were nicely caramelized, sweet and creamy.

The fish was, indeed, best eaten by hand since that was the best way to get the crispy skin and supple meat from the bone. Two small containers of red sauces, both tomato-based, with different levels of heat were interesting condiments. Amazing was an apt exclamation!

Besides the palm nut soup, our most daring order was equsi and pounded yams ($20).

I’ll start with the latter because it arrived looking and tasting nothing I expected. It looked like it might have something hidden inside, but didn’t. It was a large, white ball made from yam flour and was chewy and bland, However, when combined with bites of the equsi it took on a different flavor.

Equsi seeds are ground and cooked with tomatoes, onions, spinach and more. It looks gritty, but is soft on the palate.

I can’t say this is something I would order again, but I’m glad I tried it. Plus, there’s plenty more on the menu that’s left to sample.

Not only did we enjoy trying new-to-us cuisine, but we learned about Ghana, West Africa, Amoah’s family and his work ethic (he’s also in the Army and has an impressive engineering background). The result was the best kind of dining experience with good food as the centerpiece among friends old and new.

ArkCleoRich

Ghanaian cuisine

Location: 1371 N. Academy Blvd.

Contact: 1-347-207-6327; arkcleorich.com

Prices: $10 to $40

Hours: 11 a.m.-8 p.m. Tuesday through Sunday, closed Monday.

Details: Credit cards accepted.

Favorite dishes: Grilled tilapia with plantains and jollof rice with chicken.

Other: Limited gluten-free and vegan options available.