If you’re interested in visiting an African restaurant in the Big Apple, you might be surprised at how many of them are located in New York City. Accra, the only Ghanaian restaurant in Manhattan, serves dishes from the West African region. Other African restaurants in New York include Cafe Rue Dix in Brooklyn, specializing in Nigerian food. Many Nigerian restaurants and a few African restaurants in New York City use fermented cassava roots.
Accra is Manhattan’s sole Ghanaian restaurant.
Try Accra, Manhattan’s sole Ghanaian restaurant, to taste authentic African cuisine in Manhattan. The quaint eatery is simple and compact, offering self-serve fare in a cozy environment. The staff is warm and welcoming. Guests are seated at a communal table, where they can enjoy the self-serve fare. A small kitchen serves a range of traditional African dishes.
The restaurant is decorated in a colorful cafeteria style, and the kitchen staff whips up dishes at your request. Dishes are plentiful, with dishes like goat pepper soup being popular. You can also try a few dishes from other African countries. If you’re not a fan of soup, you can always try the African-style waakye.
One of the best restaurants in Accra is Bistro22, which has been named “Ghana’s Restaurant of the Year” by the Ghana Tourism Authority. Nigerian Restaurant In Dubai You can taste some of Accra’s best offers, from a floor-to-ceiling wine wall to the most refined dishes. Try the grouper with mango-avocado salsa on coconut rice or the grilled chicken breast with saffron sauce.
Cafe Rue Dix is Brooklyn’s only Nigerian restaurant.
You can eat Senegalese food and French fare in Brooklyn’s Crown Heights neighborhood at the cafe’s French-Senegalese fusion-inspired interior. It features traditional Senegalese textiles and decorative gourds as light fixtures. The restaurant serves Senegalese-inspired dishes made with local and fresh ingredients and bold spices. The menu features classics like beef made and couscous, but a twist.
The Nigerian restaurant offers regional Nigerian dishes, including spicy suya octopus. Guests can choose from a tasting menu featuring three courses and a dessert. The dishes are served at a communal table and are accompanied by a generous pour of wine. Ayo Balogun, the restaurant’s owner, usually shares a personal story with each meal.
Accra uses fermented cassava roots.
In Accra, Ghana, an African restaurant uses fermented cassava roots in dishes. The roots are traditionally pounded with a large mortar and plopped into a thick soup. The African restaurant features more than just fufu on its menu, however. It also offers mashed rice balls studded with dried fish, fermented corn called banku, and okra soup.
The EU has a quota of 145 000 tonnes of dried cassava roots per year. This quota covers WTO members, including Ghana, but excludes China, Indonesia, and Thailand. In Ghana, entrepreneurs have seized on this opportunity to grow the crop, increasing exports from 1 000 tonnes in 1995 to more than 51 000 tons in 1996. The European Union is funding the project. PRASAD coordinates the project.
The National Root Crops Research Institute is working on extracting beer malt from dried cassava roots. The manager of Golden Guinea Brewery believes that by the mid-1980s, consumers would accept cassava malt as an alternative to sorghum beer. However, he reports that Nigerian law does not enforce patents for cassava malt, which means that the restaurant is free to innovate in this area.
Paradis Des Gouts is a 4.5 rated best African restaurant in New York.
Paradis Des Gouts may be for you interested in African cuisine. This restaurant features a variety of dishes from across Africa, including Jollof rice, jerked chicken, and peanut butter stew. You can even order takeout dishes, which is convenient if you don’t want to sit down for a while. Regulars recommend the Maple Crushed French Toast, the seafood risotto, and the lobster bit sandwich. It’s located at 243 West 116th St, New York 10026.
The 4.5-star rating of this Togolese restaurant on Yelp is proof enough that this eatery is worth the trip. Chef Haga Kamal and owner Fousseni Alidou prepare a delicious menu of African dishes. Specialties include abe nkwan sauce and stray dishes from the Ivory Coast. You can also order pasta to accompany your meal.
