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<\/a>\nParadis des Gouts \u2013 Part 1. It\u2019s always good news when one of my posts begins with \u201cPart 1\u201d: it means that a follow up is definitely in the offing. I hear that there are multiple chefs hailing from multiple African nations in the kitchen on various days \u2013 but all with a focus on Ivorian cuisine \u2013 and that fact alone compels me to make multiple return visits to this new West African restaurant at 1136 Broadway in Bed-Stuy, Brooklyn.<\/p>\n
We tried only two dishes that day and both were certainly tasty. A perfectly grilled red snapper was served with atti\u00e9k\u00e9 (lightly fermented grated cassava with a texture like couscous), a rich onion\/tomato\/palm oil based sauce (a perfect foil to the crispy skinned fish) and a toss of sweet plantains. That Maggi seasoning cube you see perched atop the atti\u00e9k\u00e9 is ubiquitous at the West African table: just unwrap and crumble it over the top as you would salt over any starch, but it packs significantly more punch than mere salt to anything it graces.<\/p>\n
We also ordered one of the Saturday specials, Plakali (cassava pounded into a sticky, dough-like consistency, best consumed with the fingers) and Palm Nut Stew (aka Sauce Graine) with Beef. It\u2019s a dish I\u2019ve enjoyed elsewhere \u2013 I\u2019ve even made it myself a few times \u2013 and the recipe varies from chef to chef as much as a recipe for any stew might. All are based on palm nut cream (which you can purchase canned or do it the hard way and extract it from scratch) plus a wide assortment of potential candidate ingredients; I found this version particularly satisfying. <\/p>\n
True to its name, this restaurant turned out to be a Paradise of Flavors; watch this space for an update on my return to paradise.
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Instagram Post 3\/10\/2018 (Click on any image to view it in high resolution.) Paradis des Gouts \u2013 Part 1. It\u2019s always good news when one of my posts begins with \u201cPart 1\u201d: it means that a follow up is definitely … Continue reading