Description
Named after the capital of Guinea, this pan-West African restaurant excels at vast bowls of stew accompanied by plates of perfect polished white rice. From Guinea itself comes sauce de feuilles (aleaf saucea), a green thicket of young cassava leaves punctuated with lamb stumps; from Cote DaIvoire comes fried fish accompanied by athieke, a cassava stodge something like couscous; and from Senegal comes a couscous with veggies and mustard relish. You can find peanut sauce anywhere in West Africa, and Le Conakry has as fine a version as youall find anywhere in Harlem or Brooklyn.
