Senegal's domoda djen (Dough-mo-dah Jen), fish stewed in a thick tomato-and-basil sauce, won't readily lend itself to a good photo, particularly in a take-out presentation. It's simpler to capture the fearsome pepper (take care!) atop the side plate of rice. Served on Saturday only.
Previously, at the former location on West 116th St.: suppa kandja (Soo-pah Con-dyah). Sometimes this is more of a stew — mine did contain sizable chunks of fish and fatty lamb on the bone — but the palm-oil-rich sauce was fairly described by my waitress as "okra soup." The restaurant's default version of thiebu djen (Cheh-boo Jen), the Senegalese national dish, is the "rouge" style in which the rice is tinted with tomatoes; their tomato-free style, which I prefer, gives greater play to the underlying fish stock. Whichever you choose, you'll get your vegetables — in this serving, bell pepper, carrot, cabbage, cassava, and okra, plus chunks of fish and lamb, too.
Africa Kine (Key-nay)
2267 Adam Clayton Powell Jr. Blvd. (West 133rd-West 134th Sts.), Manhattan
212-666-9400
www.AfricaKine.com
