Black History Month is almost over, but we need to turn your attention to African cuisine in New York. These restaurants provide excellent African dishes!
Balimaya’s family offers a wide variety of fresh fruits and vegetables as well as a wide selection of meat. There is also a wide selection of whole fish, fried whole fish, and fermented cassava flour, which is always available.
Accra is Manhattan’s only Ghanaian restaurant, located in Central Harlem, and decorated in a colorful cafe style. Most meals are served on steam tables, but the kitchen team is also adept at preparing dishes on request. Balimaya is a nice informal place off the main road and is lined with a wide selection of fresh fruit, vegetables, meat, fish, and vegetables.
The cuisine reflects this opulence with thiebou djeun, the national dish that offers a spectacular six vegetables alongside the stuffed bluefish, including red rice, beautifully crusted at the bottom of the pan. The chef can also recommend other combinations that form the basis of Ghanaian cuisine. A peanut sauce called Mafe is shot into the octopus, which makes the flavored liquid even worse, and you can taste the sweet, salty, spicy, and spicy flavors of peanut butter on top.
At lunchtime, guests can enjoy a variety of dishes, including macaroni and cheese, chicken and rice, and a salad. For dinner, more North African than French is eaten, as is customary in Senegalese restaurants. Expect couscous and grilled whole fish, with a selection of fresh fruits and vegetables, along with chicken, pork, beef, and lamb.
The French name Voila Afrique is ironic, as the hilltop restaurant specializes in dishes from Senegal, Ghana, Nigeria, Mali, Burkina Faso, and Senegal. Owner George Quainoo is from Ghana and cook Margarete Duncan grew up in Nigeria.
Ghana produces fermented corn flour puree wrapped in corn shells, while Nigeria produces suya (peanuts) and dusty beef skewers.
Most main courses are topped with sauces, including eggnog (made from vegetables and pumpkin seeds) and a novel peanut sauce that is vegan. To make a full meal, pair rice porridge with a side dish of rice noodles or rice and beans or a salad of vegetables, herbs, and spices.
B is a Chelsea-based steam-powered buffet where you can pick your own food, load it into a carryout container and pay a very reasonable price per pound. Two hands remove the plastic foil from the Fufu balls and place it in plastic bowls on a wrought iron tabletop.
African, Jamaican, and Haitian cuisine, but sometimes it’s a combination of both, and this place is unsurpassed in superiority. They typically offer a wide variety of dishes such as chicken, beef, pork, chicken, and pork ribs, as well as salads, soups, and sandwiches.
Owner Tamika Gabaroum, a native of Chad, started with a small steam table cart while working for the United Nations. The chef is from Kenya and the food, which is predominantly vegan, offers a good overall picture of African cuisine and offers many dishes associated with a country. Occasionally there is fish and chicken, nicely seasoned with okra, eggplant collars, and sweet potatoes, as well as a wide selection of salads, soups, and sandwiches.
African cuisine in New York is popular and deeply-rooted in modern-day US traditions!