Moving along to ladies who took better care of their pets, forget Mary’s fleece-white-as-snow Bouye, the Bissap is where it’s at! This sweet purple juice concoction is sweet as sugar but finds a familiar tang of fruit. It’s my new favorite rarely-attainable juice (sorry, Orangina, you’ve been usurped), and I’m not just saying that because purple is my favorite color. Though it helps…a little…
I still recommend the Accara for the white-sand-beach texture, but that might be because I just miss warm beaches after a frigid Boston winter. White-mud-snow doesn’t quite cover the craving…then again, if what you’re missing is the fruits of the ocean, the soft Croquettes de Poisson with garlic and cilantro are a means to an entrée. Try at your own risk – this is NOT for those who abhor the aquatic.
Nothing quite tops the couscous with Cushings in the Thiebou Yap, IMO,
but the marvelous Michoui tastes as
pretty as its name. Tender lamb that falls free from the shank before it even
hits the table with the full flavor of lamb accompanied by non-Cushingoid
couscous is a clear winner.
Sorry Little Bo Peep, but at least one of your sheep won’t be coming back wagging his tail behind him. His chop was tasty though a bit dry, but the soft sweet potato fries topping it made it that so much more okay. Not nearly as exciting as the Michoui, but the Dibi holds its own – who doesn’t crave a well-made shoulder chop from time to time?
Clearly Terenga knew how to handle its sheep better than Little Bo Peep as there was nothing lost about that deep gamey flavor of the lamb. That meat just fell off the bone, and it went down so easily with a sweet swig of Bissap. I may live across the street from Toro, but sometimes I’ll walk right by it for Terenga!
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