At your local diner, "two eggs any style" will get you eggs from a chicken, not a quail or an ostrich; there's no need to ask for clarification. At a Chinese noodle shop (unless the business expressly keeps halal), "meat sauce" implies pork meat. So it is, at a Senegalese restaurant like Chez Alain, when you order "dibi" — by default, you'll be served chopped, seasoned grilled lamb.
Only with the addition of a qualifying word, as in the case of my "dibi poulet," or grilled chicken, does the menu depart from that basic understanding. (Compare Puerto Rican chicharrones de pollo.) This broad plate ($14) included sides of buttery vermicelli and just-ripe plantain, half a hardboiled egg and a hodgepodge of vegetables, plus that essential accompaniment to the West African grill, onions in mustard sauce. Your principal conundrum: spear onions and chicken together, with a fork, or just dig in with your fingers.
Chez Alain Restaurant
2046 Adam Clayton Powell Jr. Blvd. (122nd-123rd Sts.), Manhattan