Hours: Lunch, dinner: seven days
Open late: Monday-Saturday till 11
West African restaurant from the owner of Bolat African Cuisine.
At Iyanze—a casual spot in Uptown from the proprietors of Bolat African Cuisine—its up to the customer to mix and match sides, starches, and proteins from the menu board overhead, which can be a daunting task for the uninitiated. Egusi, a rich, complicated soup made with spinach, pumpkin seeds, and no small amount of palm oil, was then heaped with chunks of braised goat and paired with a hefty softball of fufu, the steamed paste of yam or cassava thats the West African standard for both starch and utensil. (Tear off little balls of fufu and form them into spoons to scoop up your stew.) Rice in fried, coconut, or traditional jollof varieties is another staple, as are oxtail, fried fish, and plantains. For a filling, affordable taste of authentic West Africa, this is one of the best bets around.
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