I like to add savory African spices and flavors to make them delicious and slightly different. Having learned from some of the best chefs in the world when I came to New York, this style of cooking is what I picked up.īecause I’m also African, I add my own flair to whatever I cook. In fact, they teach mostly French cooking techniques in cooking schools. My background is in French cuisine because the French colonized Senegal, and French is also considered one of the best cuisines in the world. In my perspective, French and African cuisine is a perfect blend of spices, flavors, and cooking techniques. How would you describe French and African cuisine to someone who’s never tried it before? What’s one thing on the menu that they should try? One of my favorite places there is La Gondal, a really nice restaurant, in addition to the other great institutions, businesses, bars, and motels. There were bars, restaurants, beautiful people, good music, and incredible traditions. In the late ’80s, everything was beautiful on Avenue William Ponty. The significance behind the name Ponty Bistro is that it comes from a famous street in Dakar, Senegal Africa. Can you explain the significance behind the name, “Ponty Bistro”? We sat down with Chef Cisse to discuss his love for cooking and owning Ponty Bistro as well as our shared love for the Upper Manhattan neighborhood, the location of our newest home. The duo serves a delectable African and French cuisine with Mediterranean influences. Together, they founded Ponty Bistro, first in Gramercy Park in 2008 and in Harlem in 2010. Chef Cisse was even a finalist on Food Network’s Chopped in 2009. Both entered the restaurant business, working for internationally renowned chefs such as Jean-Georges Vongerichten and Daniel Boulud. It gets a 6 out of 10.First cousins, Ejhadji Cisse and Cheikh Cisse, moved to the states in 1995 from Dakar, Senegal.
AFRICA KINE RESTAURANT HARLEM FULL
Would Africa Kine’s Debe (Lamp Chops) make my Top 100 of the Year? The lamb had lots of flavor, but was fatty and full of bones inhibiting the amount of meat that was possible to extract.
And while it’s just a subway ride away, it feels like a whole other country. It was definitely a unique (and generally flavorful) meal in a most interesting atmosphere. I also got a nice mound of red cous cous and some hardboiled eggs, just in case the meat wasn’t rich enough. It was tender and flavorful, although slightly greasy.īoth dishes were served with fried onions and a delicious mustard onion sauce. But they had a nice char on them and the meat I did pick out had lots of interesting seasonings. The chops were very thin and cooked through to well past medium rare. But much of the meat mass were bones and fat. There was quite a hefty portion for the $11 price tag. The waitress took it away once before we got to taste it because somebody put the wrong side dish on the plate (we ordered plantains but got rice). It wasn’t quite as flavorful and tender as my last experience, but the fish was fresh and nicely spiced. I found it strange that the fish was actually fried then grilled. The Debe (although the menu spelled it Dibi) was our Time Out list item and since the last time I had West African food, I had an amazing tilapia, we also ordered a grilled fish. We took a seat at a window booth, suffered through some horrendously slow and apathetic service, enjoyed the funky music and strange vibe (the place had a lot of character and color, but was supported by cheesy diner-type tables), and ordered carefully. Immediately, we were transported to another country and I think we were the only non-Africans in the place. As soon as we entered, we noticed the take out window (which looked more like a bank teller than a food cashier), but followed signs upstairs to dine in. So I was excited as we entered the surprisingly large restaurant just outside the subway station. I don’t have too much experience with this type of food, but have been up this way before and enjoyed my experiences.
It’s not the only neighborhood in New York to get some West African food, but it might provide the most authentic.Īnd Africa Kine is a restaurant/take-out/banquet hall that caters to the West African population in this area. Just a quick subway ride up to West Harlem (depending on where you’re coming from) and you will find yourself in what people call “Little Senegal”, a community around 116th Street that plays home to many African immigrants, restaurants, shops, and restaurants.
In no particular order, here’s my take on their Top 100. And no price point or subway delay will stop me. Once again Time Out New York released their Top 100 Dishes of the year and once again, I’m going to eat my way through every one.
0 kommentar(er)
