AFRICA KINE RESTAURANT HARLEM FREE

Read the menu carefully, as different dishes are only served on certain days. I’m not sure if that’s how Senegal (which I think is the likely part of Africa this cuisine is from) usually serves lamb of not. The lamb, however, was left on the bone, and as a personal preference, I do not care for this. The flavor of the sauce and vegetables was very good and spicy. The last dish I got, the domada yapp, tomato sauce with lamb, is still in deliberation. Perhaps I’m just more used to Greek shawarma. Good attempt, but the lamb tasted overdone to me and had some toughness. The chawarma, more often called shawarma, was made with lamb and fries in a wrap. Very flavorful and the sauce had some spice! The nem is like spring rolls filled with beef and other fillings, and came with a very tangy sauce with a unique flavor-I’ve never tasted anything like it-in a good way. Mine was filled with beef, and came with a very tasty, smoky. Fataya is like a deep fried empanada type pie. I ordered several things, including: fataya, nem, chawarma, and domada yapp. Asian Restaurants with Private Dining in MidtownĪs with many of my recent reviews, this was delivery during COVID 19.Restaurants for Special Occasions in New York City.Restaurants for Group Dining in New York City.Late Night Restaurants in New York City.Kid Friendly Restaurants in New York City.Food Delivery Restaurants in New York City.Vegetarian Restaurants in New York City.Romantic Spanish Restaurants in New York City.Romantic Italian Restaurants in New York City.Mediterranean Restaurants in New York City.Japanese Restaurants with Private Dining in New York City.

AFRICA KINE RESTAURANT HARLEM FREE

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This comes in two versions, with white grains or black, the first straightforwardly sweet, the second nuttier, mustier and more interesting. And then end with thiakry, millet couscous swollen with sugared milk and sour cream and given a judicious larding of pineapple. On a recent evening, they were presented with lamb, but my table barely noticed, doting on the peas and their companion potatoes, which had hit the precise mark between sturdy and tender.Ī meal may begin with nem, deep-fried but still delicate rice-paper rolls, a recipe handed down by the Vietnamese wives of Senegalese soldiers who fought for the French colonial army in Indochina. 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. 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.

Africa kine restaurant harlem