Sharing the Food of an Ivorian Childhood at Paradis des Gouts

Sharing the Food of an Ivorian Childhood at Paradis des Gouts,” by Ligaya Mishan – October 18, 2018 (NYT)

“At Paradis des Gouts, she is an ambassador, explaining dishes to diners mostly unfamiliar with them, like attieke, fermented cassava pulp grated and molded into tiny couscous-like orbs. It has little flavor on its own but arrives topped with raw Scotch bonnets or habaneros: first the burn, then bland consolation.”