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While most West African restaurants offer only three or four set meals at a time, this convivial Harlem establishment mounts a daily menu that features a dozen or so Guinean and Senegalese specialties. Thereas always one leaf-based sauce ("sauce de feuilles," the national dish of Guinea), made with either spinach or sweet-potato leaf, and often there's a fricassee of chicken in palm sauce, and a peanut-laced stew of smoked fish that has the intriguing texture of driftwood. Less challenging Senegalese staples like grilled lamb chops (adibya) and steak with onions are also available. Open 24 hours!
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