And that's what owner and Chef Lookman Mashoon loves to hear.
The native Nigerian showcased his restaurant with native art, books and the food of his beloved African country.
Buka has a menu of food representing the three main tribes in Nigeria. Some of the dishes include Suya, a goat pepper soup; Sweeya, grilled meat with dusted with ginger; and Jolof rice.
"About the Panla, it's dried fish, and you're going to like it," Lookman said.
Interestingly enough that dried fish is stockfish from Norway, but a staple in Nigeria. It's boiled for hours, strained and eventually cooked in a sauce made of tomatoes and scotch bonnet peppers.
For a taste of Nigeria, Buka is an excellent choice or you can always be brave enough to make some delicious Panla at home.
MORE INFO: http://bukanewyork.com
Panla
Ingredients
4 tomatoes
1 1/2 red peppers
2 scotch bonnet hot peppers
2 stock cubes [fish or vegetable]
4 pieces [medium cut] dried stock fish
1/4 cup of vegetable oil
Salt
Instructions
Soak the stock fish overnight.
Place the stock fish in a pot and cover with water, add a pinch of salt and boil for 1 hour.
Drain the water.
While the fish is boiling place the tomatoes, red peppers and hot peppers in a blender along with 1 cup of water.
Blend until smooth.
Warm the oil in a large pot and then add the blended vegetables, stock cubes and 1/2 a cup of water.
Cook on a low heat for 40 minutes.
Add the fish to the sauce and cook on a low heat for an additional 30 minutes.
Salt to taste.
