ニューヨーク・タイムズのインスタグラム(nytimes) - 9月10日 04時33分

Grand Bassa shellfish pepper soup at Serengeti Kitchen, the restaurant Doughba Caranda-Martin III plans to open in New York in early November. “Africa has been totally misunderstood,” Doughba told @nytfood. “We have so many complex flavors and delicacies, and I want to investigate all of them.” Yes, all of them. His restaurant on 125th Street in Manhattan promises a wide culinary scope. It will be African, celebrating a range of contemporary flavors and techniques. But because it would be impossible for a single menu to represent the food cultures of an entire continent, the menu will shift every 2 months to focus on a different region. Up first: coastal West Africa. @dedecim photographed this dish while on #nytassignment for @nytfood.

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