Speaking of goat, it is one of nine options ($17 to $26) that can be dropped into the spicy tomato-based stews that are the heart of the menu. The soup can also be made with chicken or goat. Grains of paradise and ehiri are two, but English is inadequate to describe the complex burning that lingers like a vivid memory. The recipe uses lots of seeds – many of them fiery, but not in a cayenne sort of way.
A whole tilapia floats in a grayish broth in what purports to be one of the spiciest dishes on the planet. This is not a dish that works at looking pretty. We had prepped our tongues with swallows of Nigerian Star beer ($7) before confronting the fish pepper soup ($15). Buka’s menu is as expansive as before and we started out with appetizers as we sat on a small porch overlooking the backyard. Down a few steps, there’s a glorious backyard that can accommodate dozens - still in a state of construction. A small, bright dining area is found at the end of a hallway that runs along the kitchen.
Art adorns the walls, while a combination bar and lunch counter dominates the front room. When I went with a friend to check it out, the new space reminded me of the old place, only bigger. Eater has reached out for comment.) Now it has moved to a new space a few blocks east on Fulton Street, in Bedford-Stuyvesant.
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(In addition, a former employee sued the restaurant for wage violations for around $3000 plus lawyer fees. The original Clinton Hill location staged art exhibitions, and hosted poetry readings, fashion shows, and community events, but was forced to close late last year due to lease issues. It also boasted a bill of fare with dozens of dishes, while some nearby Ghanaian, Senegalese, and Guinean restaurants at the time might have offered three or four per day.īuka had a family feel, and readily welcomed outsiders for lunch and dinner.
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For one thing, it had a liquor license (many West African establishments eschew alcohol). The new Buka, wedged between Clinton Hill and Bedford-Stuyvesant.Įven then, Buka enjoyed advantages that other restaurants did not.
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