By Ian Tobman

Prior to last week, I had never tried Senegalese food, and probably never would have sampled its elegant dishes had it not been for some gentle coaxing by a fellow SIPA student. I decided to check out Africa Kine on 116th and Frederick Douglas Blvd, in the heart of Little Senegal and a mere 10 minute stroll from SIPA’s doors.

Compared to many of the smaller Senegalese places in the neighborhood, Africa Kine is large and has a fancier décor, including pieces of African artwork adorning the walls along the staircase. Having been around for almost fifteen years, it is also one of the most well-known Senegalese restaurants in the city, a comforting fact for a novice like me looking to dig in. It is mostly a dinner destination, which may explain its emptiness on the afternoon we went in for lunch.

So what exactly is Senegalese food? While Senegalese food is similar to other West African cuisines, (it’s nothing like Ethiopian!), with fish playing a key role, the French influence of rich foods adds a little “je ne sais quoi”. Lamb, chicken and beef also figure prominently, as well peanuts which are the country’s main crop. We started off with traditional bissap (hibiscus) and ginger juices, which were refreshing but lacked the right punch. I would recommend trying bissap elsewhere, such as at nearby Harlem Blues Bakery and Pastry Café, where it’s fresher.

While the listed menu outside has more options, the restaurant only prepares 4 dishes per day, so it is best to check their website or call ahead to find out the options. My friend who had lived in Senegal recommended we go with three dishes: Thiebou Djeun, the national dish, which is fish stewed in tomato sauce with eggplant, carrots, cassava and white cabbage served with jolof rice; Lamb Mafe, lamb marinated and cooked with vegetables in a creamy rich peanut sauce; and Suppa Kanja, which is composed of mixed lamb and fish in palm oil sauce flavored with chopped okra. The Thiebou Djeu was very tasty and had a peppery hot spice that added tang to the fish and vegetables. The mafe was rich but lacked the peanut flavor that I was most looking forward to, while the Suppa Kanja did a better job with thicker texture. The portion sizes were large and we left with plenty of leftovers.

While a lunchtime trip to Little Senegal is fun and different from the usual sandwich/salad stop, I offer one note of caution: Senegalese food is satisfying but heavy, and despite my best efforts to study afterwards, I ultimately gave in to a great afternoon nap. Better to go for dinner.
While Africa Kine was a good first experience, I recommend trying other smaller venues like Le Baobab at 120 W. 116th and Dibiterie Cheik at 231 W. 116th, which is known for their dibi (grilled lamb).

Africa Kine Restaurant

Address: 256 W. 116th St., New York, NY 10026
near Frederick Douglas Blvd

Hours: Noon-2:00a.m.

Price: Moderate (between $10-$15)

Phone: 212-666-9400

Website: http://www.africakine.com/

Notes: There are usually only 4-5 daily dishes, so worth checking beforehand; Wi-Fi connection available.