Bravo African Restaurant
There's nothing dainty about Senegalese sauces. Consider "sauce feuille," a general name for hearty leaf-based stews prepared throughout French-speaking West Africa. Typically such dishes are fattened with palm oil and, to a lesser extent, with peanut. At Bravo, these accent but don't overwhelm the chopped, stewed cassava leaves. Especially when spooned over a broad plate of white rice, the leafy sauce is often rich and filling enough to be a meal in itself. Inevitably, however, a sauce feuille is plump with meat, too. This one shrouds numerous chunks of beef and the mild-tasting fish called croaker. (True, it's hard to tell which is which till you take a bite.) At most West African restaurants, a sauce feuille will be served only for lunch, which is just as well. On a full belly, you'll have time for a much-needed afternoon nap.
Read blog post: http://www.eatingintranslation.com/2016/01/bravo-african-restaurant.html
