For nearly two decades, New York diners have been regaled with the fascinating and varied cuisines of West Africa, most notably Senegalese, Guinean, Nigerian, Ghanaian, and Liberian. We've nearly had our fill of East African, too—though, annoyingly, every Ethiopian menu is nearly the same. Food from the southern reaches of the continent has proved a harder coconut to crack, but we've gradually developed a small collection of restaurants with culinary origins in the Republic of South Africa, featuring a crazy combination of African, English, Dutch, Malaysian, Portuguese, and... More >>>