African Palace

Alot of our menu offerings are "peppered" with a sauce made from red bell peppers, onion, tomatoes, olive oil and lots of atarodo peppers. These are small red-orange peppers that aren't as deadly hot as their big brother, the habañero. The sauce is employed liberally in many of the entrées and most of the appetizers, from soups to gizzards to wings and that giant snail. In a starter of fried pepper fish, for example, the hot sauce was slathered over a large, overcooked salmon steak. It's a pleasant heat, one that starts out mild, then emerges on the back of the tongue and spreads. It's only after the second bite that you realize: My, this is hot.
One of the main plates, jollof, featured a mound of rice, heady and aromatic with sage and bay leaves, topped with fried chicken wings, plantains and a generous dollop of the chili-spiked sauce. Like most of the entrées, this one was prepared with one's choice of chicken, beef or fish, along with plantains or mixed vegetables.