Description
Hidden in the basement of this West African store-a jumble of chew sticks, wonderful small roasted peanuts in salvaged colonial booze bottles, stockfish pitched into cardboard boxes, and other toothsome treats-is a Nigerian restaurant, where a friendly hostess with cowrie shells woven into her hair serves mashes like pounded yam and amala (sun-dried cassava) with goat in a pepper-laced sauce. This is one of the few places in town where you can wash your dinner down with palm wine, which doesn't contain alcohol, but is refreshing nonetheless.
