Sylla

Sylla's complex layered stews and flaky fish light up East Harlem - Review - New York - The Infatuation

"Sylla serves incredible West African food in an understated room below the Metro North tracks in East Harlem. Grab a stainless steel high top, drink some Vimto, and delve into the stews first—they're complex and layered, weaving together ingredients like hot chiles, black pepper, and smoked fish. We especially like the kedjenou, a guinea fowl stew, which is perfect for a cold day along with a gooey ball of plakali. Grilled dishes like a whole fish or dibi mouton make substantial, satisfying weeknight meals, and you should always get a side of alloco: sweet plantains, chopped small, and served with a spicy red sauce. If you find yourself needing more ordering advice, the Ivorian owner will happily help you out. photo credit: Alex Staniloff video credit: Alex Staniloff photo credit: Alex Staniloff Pause Unmute Food Rundown Attieke Poisson Fumé At a restaurant where we inevitably “accidentally” order enough for leftovers, there's never a morsel of the fat grilled mackerel left to take home. The fish is perfectly cooked: shiny, crackling blue skin and flaky flesh. It comes with a pile of vinegared onions and a big plate of attieke, the couscous-like dish made of fermented cassava root. A Maggi seasoning cube on the side is a nice though superfluous touch—everything is packed with flavor. photo credit: Sonal Shah Riz Gras This tomato-coated rice is so comforting and delicious, it's hard to stop shoveling it in. Pause only for a bite of the stewed beef and vegetables on top. photo credit: Sonal Shah Alloco Sylla's alloco does justice to the fried plantain. Small pieces mean more of those great, crisp edges, and the chili-tomato sauce has just the right amount of heat. photo credit: Sonal Shah Foutou & Sauce You can't go wrong with any of Sylla's stews, though we especially like the silky, peanutty arachide, and the gooey, okra-filled gumbo. Pair any one of them with some hot, gummy foutou." - Sonal Shah