Having just celebrated its 10th year in business, famed Afro-Caribbean fusion eatery Jambo is riding high. Same goes for owner/chef Ahmed Obo, a mainstay in SFR's Best of Santa Fe issue over the last decade and, as pretty much everyone agrees, as talented and creative a chef as can be. Jambo's menu is tight and focused, but still somehow it runneth over with enticing combinations to sample each time you visit. Looking for curry? Try the coconut organic tofu curry with tomatoes and basmati rice ($13.95). Goat? Jambo's Caribbean goat stew ($13.95) with carrots, potatoes and island curry drops jaws on the regular. Ditto the island spiced coconut peanut stew ($13.95), a dish that a dining companion once told us they had been "dreaming about." Then there are the appetizers, sandwiches, salads and desserts—from which we cannot recommend enough items like cinnamon dusted plantains ($5.95) and the banana coconut cream pie ($6.95). This is only just the beginning, of course, and other dishes beckon, be they kebabs, other stews or shrimp served with a sauce of East African coconut and tomato hot spice. Just do yourselves a favor and make sure to order the mixed fries ($5.95)—a tempting combination of cumin-dusted and sweet potato fries.