African (senegalese, Ethiopian Etc.) Restaurants in New York
African is a large continent northern, southern and western Africa all have different kinds of cuisine. Central African food is starchy, East African food features very little meat if any, on the horn of Africa you will find Eritrean cuisine, Ethiopian cuisine, and Somail cuisine.
African cuisine has been growing in popularity as new immigrants have been bringing their regional cuisines to restaurants in the New York City.
The ingredients used in African cuisine vary with regions, but the use of starch filler foods, such as corn meal, ground millet and sorghum is a prime focus of many meals. Commonly used root vegetables include cassava and yams. Peanuts or groundnuts feature heavily in many dishes. Regional variations include: the use of chilies and black eyed peas in coastal West African cuisine, coastal recipies often feature fish, and Berbere (a spicy hot pepper paste) often accompanies Ethopian dishes. For more information on African cuisine please visit Terrie Wright Chrones' article on www.sallys-place.com