Most days this West African steam table ($6 per pound) employs two cooks, from two countries. On this afternoon the chief contribution by the Senegalese cook was a bluefish thiebou djeun (not shown), a dish that rarely looks photogenic except when plated to order in the back of the house, by someone who knows her business. The Guinean cook had prepared several sauces, heavy with beef (and perhaps a little lamb) and rich in palm oil. Best of these were two shown here, based on okra and on sweet potato leaves.
As for the meatballs, these were humdrum in appearance but very enticing on the tongue: The minced chicken had mingled with peanut butter and ginger. I don't know which cook gets credit for these.
976 Intervale Ave. (Westchester Ave.-East 165th St.), Foxhurst, Bronx