Africa Kine has been open in NYC since 1996, run in various locations by founders Kine and Samba Niang, who grew up in Dakar. It moved north a few years ago into a more compact space, with a menu paradoxically larger than the original. Included are such Senegalese mainstays as thiebu djen (stuffed fish and vegetables over rice), mafe (lamb or chicken in a peanut sauce), and yassa (chicken or fish in a lemon and onion confit), mainly available at lunch. At dinner, expect shrimp brochettes, roast leg of lamb, grilled lamb chops, and baked fish.
