Koite Grill’s standout Senegalese cooking builds on char, smoke and butchery

Some dishes are easier to procure at Koite than others. The appetizers, including the deep-fried fataya fish patties or the grilled K7 wings with your preferred heat treatment, are delights that can be had any day the restaurant is open. Same goes for the maafe, a chicken or lamb stew that mixes peanut butter from two continents, North America and Africa, the former spread a tad sweeter and lighter than the latter. Maafe assumes a heady and slightly oily personality, the side effect of peanut butter as it breaks down, but the stew pairs beautifully with jollof rice, that side of broken rice animated with onions, bell peppers, garlic and so much more.