B&B sounds much like B&D. Only after shooting the breeze with several friends, and being unable to agree on the layout of the buffet and the seats, did I realize that we were talking about two different halal West African restaurants three blocks apart.
This restaurant's chef comes from Jamaica, according to a West Indian customer, hence the jerk chicken and a couple of other Caribbean-style dishes on the steam table ($5.95 per pound). For my part, I stuck strictly to African sauces over rice. Clockwise from top left, they included something like a beef-laden mafe, peanut buttery but lacking any pungency from stockfish; and sauces based on okra, spinach, and (perhaps) cassava. The dark bits at the near left corner of the plate were burned rice, possibly made available to add a little crunch to predominantly soft-textured dishes. Or, possibly, just burned.
B&B African American Restaurant 165 West 26th St. (Sixth-Seventh Aves.), Manhattan 212-627-2914
A Guinean chef stocks this good-looking steam table, enticing many West African guys who work at the garment businesses nearby. Since it's priced by the pound, weight-conscious customers may care to know that in the sampler at top, the potato-leaf sauce is light on bones, both fish and goat; the kidneys, also goat, I believe, contain no bones at all ($2.50, at $5.99 per pound).
Also shown: a sliced-open Scotch egg and two more meaty sauces. The paler was a sauce arachide, with a peanut base. The darker had an almost lush vegetal fragrance; I didn't catch the name.
B&D Halal Restaurant 163B West 29th St. (Sixth-Seventh Aves.), Manhattan 212-268-7602