The New Yorkerのインスタグラム(newyorkermag) - 4月29日 06時54分

At Teranga, a new café at The Africa Center in East Harlem, everything on the menu is designed to pair with everything else—from black-eyed-pea salad to fonio, an ancient grain that the chef Pierre Thiam imports from West Africa, to chicken marinated in lime, garlic, and thyme. Drinks include ginger juice, bissap (a sweetened mint-hibiscus tea), and bouye, a traditional Senegalese shake made with a fruit called baobab. Tap the link in our bio to read @hannahgoldfield’s review.
Photograph by Heami Lee (@nothinginpassing)

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