This Harlem eatery has the distinction of being New York City’s only Somali restaurant, which is no small feat in one of the most diverse culinary regions in the world. The menu is full of succulent meats and poultry, with the most raved about dish featuring goat slow-roasted to perfection over six hours, torn into chunks and then served over an aromatic basmati rice. Diners might be surprised to find pasta plays a prominent role in a number of dishes, a reminder that Somalia remained under Italian rule—and cultural influence—for almost 50 years. No dish here is truly complete without a dash of basbaas, a traditional Somali hot sauce that gives extra depth and richness to these hearty comfort foods.
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