Bate Restaurant Featured

  • font size decrease font size increase font size
  • Print
  • Email
  • Perskitchen
    Powered by Conduit Mobile

Authors: EatingInTranslation

Bate Restaurant
Bate Restaurant
Bate Restaurant

Tuesday twosome: Though their menus often list a score or more of dishes, at lunchtime most West African restaurants prepare only three, or in this case just a couple. (Some restaurants follow a set rotation, but if you're keen to try a particular dish, better to call ahead.)

Thiebou yap (Cheh-boo Yap, $10) is kin to thiebou djeun, but the rice, or "thieb," is accompanied by meat instead of fish, "yap" instead of "djeun." Today's meat was chicken, which also flavored the broken rice; when the meat of the day is lamb, I imagine that the rice takes on that flavor instead. Though lacking in variety of vegetables, this cheb did offer tangy-sweet stewed onion.

Sauce feuille ($10) was made with the leaves of sweet potato; cassava and spinach take their turns on other days. The leaves are stewed with palm oil, dried fish (a little goes a long way) and, I believe, chunks of smoked turkey. My dining buddy, Chris Crowley, has also identified the presence of a certain herb distinctive to the West African nation of Mali: fakoye, which adds a musky, slightly fermented aroma.

Bate Restaurant
860 Melrose Ave. (at East 160th St.), Melrose, Bronx
718-401-2283

Source / Full Story

Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

  1. Hot News
  2. Tags
  3. Comments
Foodiggity: Mannaise, Mayonnaise for Men
Leftover Latkes? Make Jeff’s Latke Corned Beef Sandwich
Trying Too Hard, Fitness Edition: From A Metal-Studded Sports Bra to A Book Proposal For Celebrating Thin People
Put A Little Soul In That Thanksgiving Stuffing
25 Thorough Cleaning Tricks For The Neat Freak

Search

Sign In or Create Account