Discovering the foods of Paris' Little Africa, tomato soup protest, Godzilla pastrami and Kuya Lord reviewed
Inside the carefully curated spice-and-grocery shopon Rue des Poissonniers, we sipped baobob juice, checked out the many spices and grains and met chef and TV personalitycame out in English earlier this year.Your support helps us deliver the news that matters most.
Ngo Mpii and Cocagne both talked about their love of red palm oil, which they consider wholly different from the environmentally destructive filtered palm oil that appears in processed foods like Nutella. We ended our tour with lunch at Little Africa Village, where Cocagne made a gorgeous dessert of roasted pineapple with a crumble made from cassava flour, which happens to be gluten-free.
Even though we have concentrations of Ethiopian restaurants in Los Angeles and Washington, D.C., it’s a rare thing to be in a neighborhood with so many countries of the African diaspora represented. African flavors are finding their way intorestaurant run by the French-born, who brings the flavors and influences of his West African heritage into his modern French cuisine. Seeing Paris through Ngo Mpii’s eyes makes the city’s culinary landscape even richer and more exciting.
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