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Pan Africa ventures far beyond Ethiopian cuisine; this ambitious little eatery also serves up seafood stews from Madagascar and chicken dishes from Senegal. The chicken yassa is prepared with lemon, onions, green olives, and saffron-a striking blend of Mediterranean flavors indicative of the two regions' deep interconnectedness. Though the service is quick, at noontime the crowd swells considerably, so don't count on having a quick lunch here.
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