Food Merchant Profile: We Welcome La Savane Restaurant to the Go Africa Harlem 2017 Street Festival on 7/15/2017
The Go Africa Harlem Street Festival will take place on 7/15/2017 from 10am – 7pm on 116th Street btw. 7th & 8th Aves. please register at http://goafricaharlem.org/events/general-attendee-sign-up-for-go-africa-harlem-2017-street-festival-on-july-15th-2017/
Click here to sign-up or email Info@GoAfricaHarlem.org or phone 646-502-9778 Ext. 8001
Or register via Eventbrite: https://www.eventbrite.com/e/go-africa-harlem-street-festival-2017-tickets-32033139984
La Savane Restaurant
Call (646) 484-5293
Great place to get authentic West African food in Harlem – Jollof rice, Lamb dibi, Poisson braise and a lot more. Come eat and have a nice time.
Food from Ivory Coast and other West African countries
https://www.facebook.com/pg/La-Savane-Restaurant-236895330018155/about/?ref=page_internal
o-owners David Dembele and Kabine Sakho, hail from the Ivory Coast and Guinea respectively. Frustrated with the lack of good food they could get while driving taxis in New York City, they started the restaurant five years ago. Named after the region in the northern part of the Ivory Coast, La Savane serves delicious regional food from both the northern and southern regions of the Ivory Coast, as well as from Mali and Guinea.
Foutou, made from plantains, at La Savane
A warm, dark, yellow mound arrives at our table. Foutou is a delicious, slightly sweet dish made with plantain flour. Eaten with your hands, foutou comes from the southern part of the Ivory Coast.
I am also enjoying the chicken in sauce gombo, a tomato-based sauce made with fresh okra, red and green peppers, and spices. The chicken is moist and tender. Paired with the atieke, a couscous-like vegetable made with cassava, the combination is exquisite. Made only in the Ivory Coast, the atieke is pounded until soft, pressed to get all the liquid out, and then steamed. Voila! You have a delectable side dish.
Chicken sauce gombo
The poisson grille (grilled tilapia), is served with a refreshing tomato, pepper and onion salad. Light and flavorful, the fish is delectable and cooked to perfection.
Other regional specialties made here include the kabato, corn flour mixed with water, and formed into a ball. (A woman walked into the restaurant today specifically looking for the kabato; when she found out they didn’t make any that day, she left.) There is sauce djoumbele, made with tomato and dried okra; ragout aubergine (stewed eggplant); placaly (cassava); gigot (lamb shank); dibi poulet(grilled chicken); rice dishes, and other delicacies.
Poisson grille
I plan on eating here again, as there are plenty of wonderful options, and where everything I had was incredible. There’s no need for dessert after you’ve eaten, as you will be quite full. No matter what you order here, you can’t go wrong.
