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  • This place has moved from its previous location on Guadalupe. When we visited they were still getting settled, installing TVs and doing something with ceiling tiles. The owner (I assume he was the owner) was a very friendly and eager person. I found out through conversation that this cuisine is actually Ghanan. The menu isn't too long, but there are a variety of choices. I ordered the beef stew jollof rice, my wife ordered goat stew with waakye and gari. I got a beef in red sauce (no potatoes or carrots or anything else, so I hesitate to call it 'stew'), a hard-boiled egg, a large portion of rice (jollof), and some plaintains. It turned out the goat wasn't ready, so they substituted beef on my wife's meal. She got the same beef I had, plus a rice/beans mixture (I believe that was the waakye), a small amount of pasta, and a hard-boiled egg. Plus she got a cup of grated cassava and another of chili sauce. Working backwards here, beware the chili sauce. It could probably dissolve metal. Wow. If we understood the woman (I assume owner's wife) it was made with ghost chilies. Yowza. I like spicy food, but too much of this and you will be suffering. It and the cassava were meant to be used on the rice/beans. The hard-boiled egg was just a hard-boiled egg, except they didn't really do it right. The green layer was present on the outside of the yolk indicating it had not been cooked properly (too long and too hot, I believe). The rice/beans was pretty bland, but adding the cassava and a tiny bit of the chili sauce really helped. My wife really liked the plantains. My jollof was very nice without adding anything to it. And the beef was a sort of tangy slightly sour sauce. All in all, very good. Another patron also gave us a sample of the corn meal/bread. It is very doughy, but not raw. The flavor was VERY sour. I pretty much couldn't eat it by itself. It reminded me of the thin tortilla-like bread of an Ethiopian place we tried. There you tore off pieces of the bread and used it to grab the entree items. Very similar flavor to this doughy bread at Max's. If you dip it in the beef stew sauce it works. I can see coming back to try some other things. Some different flavors from a cuisine that is not very common in the USA.
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