Interesting ingredients and flavors.
When I was looking up what we ate, I was wondering whether the couscous-like side was attieke / cassava semolina / cassava couscous, or whether it was thiakry / millet couscous (which was also in its pudding form in the fridge), because I didn’t taste the fermented flavor that is supposed to be distinctive of attieke.
The mix of meats and seafood in the mixed stew with okra / Soup Kandja was interesting, and it was the most intensely flavored and spiced dish offered (also the only saucy one).
My favorite bite was the spiced rice served with the meat platter / Thiebou Yapp (very different in spicing than the one with the fish platter / Thiebou Djeun).
At the end, I realized we never did get the akra / accra / fritters that were ready behind the counter.
The juices we tided ourselves over with were interesting. I liked the ginger and the hibiscus. Even better diluted a bit with plain water or seltzer.
