Joloff, one of New York’s oldest Senegalese restaurants, continues to deliver the goods, bigjeff reports. His thoroughly satisfying recent dinner was highlighted by exemplary mafe yap: delicious lamb, stewed until falling off the bone, in rich peanut sauce. Perfectly cooked shrimp and okra came over subtly seasoned joloff rice, with a tomato base and grains reminiscent of Vietnamese broken rice.
Vegetarian choices are numerous, though vegetables in peanut sauce were disappointingly meager—just carrot, potato, and onion. Although jeff didn’t try it, you’re likely to see many others ordering the house favorite, tiebou jeun, the Senegalese standard of fish, rice, and vegetables in a rich, ruddy sauce. Save room for moist, tasty carrot cake, and check out the house-made drinks; ginger beer and the Joloff Cocktail (sorrel and ginger) are standouts.
Expect a homey vibe, low prices (no dish is more than $11), and an amiable host with a sly sense of humor. “[U]pon seeing our completely demolished plates,” jeff writes, “he told us he’d speak with the chef about the ‘poor’ quality of the food that night.”
Joloff Restaurant [Clinton Hill]
930 Fulton Street (at St. James), Brooklyn
Board Link: joloff–excellent . . . well . . .