![]() Petit pois, fresh green peas, arrive whole and still taste miraculously bright, despite an eternity of stewing. If you’re lucky, there will be a touch of crispy, nearly burnt grains scraped from the bottom of the pot, called khogn in Wolof and akin to Persian tahdig, Korean nurungji and Spanish socarrat.ĭinner is a languorous procession of heavy plates, perhaps laden with a whole tilapia, deeply slashed and crackling, mobbed on one side by sweet fried plantains, or mechoui, Moroccan-style leg of lamb, whose dark gilding swiftly strips away, the flesh underneath ready to capitulate. The plate can barely contain it: red snapper, stuffed with a paste of garlic, onions, peppers and parsley, on a broad stage of rice ruddy from tomato paste and primed with guedj, fermented dried fish, and yete, fermented dried sea snail, funky missives from the sea. No such luck with thiebou djeun, or thieb for short, which is traditionally eaten at noon, with the recommendation of a nap afterward. Some lunchtime dishes are made in such quantities that they last through dinner. In the kitchen, women cooked crowded, fragrant stews by day and men roasted monuments of meat by night. A stairway wound past carvings in illuminated niches to a dining room with faux-marble tabletops, booths and drapes swept back from yawning windows. Takeout was offered below, through a plexiglass shield that grew amber with the years. The space it occupied was small and humble, but in 2005 it turned grand, moving across the street and sprawling over two stories. ![]() Samba Niang and Kine (pronounced kee-nay) Mar, natives of Dakar, opened its doors two decades ago on the northern side of West 116th Street in Harlem - a strip that soon after became known as Le Petit Sénégal, in honor of the immigrants who brought French and billowing boubous (ankle-length tunic-gowns) to the neighborhood.Įventually the restaurant acquired the suffix Kine, after Ms. (Thanks to Shaun, Linda, Pam and Amy for your help with this post.The restaurant was once named Africa, as if embracing an entire continent, when in fact the focus was on the cooking of the western coast, mainly Senegal. If you want to experience the flavorful tastes of Western Africa, Africa Kine is definitely a great place to begin your journey. The stews – especially the tomato sauce-based ones – are worth special note. (Actually, more than one friend has praised this Senegalese restaurant to me!) To hear others tell it, “everything” is good and flavorful on the menu at this Harlem spot. “The food is “so, so good” at Africa Kine,” an African friend declared. Also, be certain to check BUKA’s Facebook page for upcoming live music and special events updates. Even better (for those with diet restrictions), BUKA has “no pork. With its warm, inviting atmosphere – that includes a collection of African books and magazines – this is a great place to eat and lounge for a while. If you like spicy foods, then you will love the offerings on the menu of this Nigerian restaurant. “The food at BUKA is amazing,” raves a friend. It is customary for Africans to eat with their hands, so it’s for you to wash your hands…NOT to sprinkle on your food! ![]() (I hear that the cow foot is particularly tasty.) As a side note, the Cascade at the table really is Cascade – not a seasoning. If you don’t know anything about Ghanaian food, the server will help you pick something suitable to your tastes. You simply place your order by pointing at what you want on the steam table. The ambiance isn’t especially great (plexiglass divider/no menus/lime juice and cascade on the tables), but the service and food both receive high marks. It will take a little trek to reach (it’s far out in the Bronx), but it is worth the effort to get there for the “authentic Ghanaian food” according to friends. I recently shared about Queen of Sheba on the Best NYC Ethiopian restaurants post.Įbe Ye Yie means “it will be alright” and if you are looking for authentic Ghanaian food, then this is just the right spot for you. Below, are their top Ethiopian, Ghanaian, Nigerian and Senegalese picks… ![]() That’s why I asked some of my friends who are originally from Africa and/or are lovers of African food where to find the best African restaurants in NYC. When it comes to ethnic food, I tend to find that I tend to consistently agree with the recommendations of nationals. When relevant, posts are sponsored or contain affiliate links.
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