The New York Times has a great feature on the Senegalese restaurant Teranga located in East Harlem. The article details some of the yummy dishes featured at Teranga including Liberian ruby rice, attieke (an Ivory Coast dish of cassava root mashed and fermented until its couscous like), ndambe (a Senegalese stew of sweet potatoes and black-eyed peas), and of course jollof rice. The article also mentions shito, referring to it as an "essential" sauce (we couldn't agree more)! Check it out here and some pics of the food and restaurant below.
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