Le Conakry

1136 Broadway
Brooklyn, NY 11221
Le Conakry

Tina Zimmer


  • $
  • No Parking
  • Reservations Not Necessary
Named after the capital of Guinea, this pan-West African restaurant excels at vast bowls of stew accompanied by plates of perfect polished white rice. From Guinea itself comes sauce de feuilles (aleaf saucea), a green thicket of young cassava leaves punctuated with lamb stumps; from Cote DaIvoire comes fried fish accompanied by athieke, a cassava stodge something like couscous; and from Senegal comes a couscous with veggies and mustard relish. You can find peanut sauce anywhere in West Africa, and Le Conakry has as fine a version as youall find anywhere in Harlem or Brooklyn.

Related Stories (1)

  • African Resto Assimilates
    Tuesday, July 10, 2007 at 4 a.m. by Robert Sietsema

    Like French cuisine, Guinea's cooking is based on a series of sauces. As I stood before the counter at Le Conakry—a new place named after the West African country's peninsular capital—the daughter of the cook was writing t...

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