Le Baobab
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A dining room adorned with portraits of African-American luminaries suggests that Le Baobab, named for an African tree, has a handle on its roots. Senegalese standards such as thiebou diene (fresh fish stewed in tomato sauce with carrots, eggplant, cabbage and cassava root) and soupou kanja, a lamb stew thickened with palm oil, are spooned over ample, nutty rice. For dessert, thiakry (couscous mixed with vanilla-scented sour cream and bits of pineapple) may sound unfamiliar, but it’s as comforting as tapioca pudding.
Details
Address: |
120 W 116th St New York 10026-25 |
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Cross street: | between Adam Clayton Powell Jr. Blvd (Seventh Ave) and Malcolm X |
Transport: | Subway: 2, 3 to 116th St |
Price: | Average main course: $11. Cash only |
Contact: | |
Opening hours: | Daily noon–2am |
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