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Best Use of Black-Eyed Peas New York 2005 - LE GRENIER DE SHERIDAN

A rare instance of Ghanaian-Ivory Coast cooperation, LE GRENIER DE SHERIDAN ("The Granary on Sheridan Street") features flours and frozen leaves used to make fufus and sauces. The modest steam table features joloff rice, kenkey, and chewy lamb chops, but best of all are musky-tasting black-eyed peas swimming in bright-red palm oil.
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