At Hills Place, a new Nigerian restaurant in Flatbush, Brooklyn, the stew calls for rice. Your choice presents a quandary: A pile of white rice is an efficient vehicle for those strictly interested in mainlining their serving of sauce, but choosing it means forgoing the jollof rice, that mainstay of Nigerian — and much other African — cuisine.

Those dishes are on the menu: jollof rice, of course, and soups, often laden with leafy greens. When ordered as a main course, they come studded with meat or stockfish and are served with a soft, dense ball of pounded yam, amala or wheat — a category of food often referred to, colloquially, as “fufu.” (Mr. Uduh noted that fufu technically refers to the version made with cassava flour, and doesn’t employ the term.) Each comes wrapped tightly in plastic, and doubles as a utensil. The pounded yam is doughy and barely sticky, adhering ever so slightly to your fingers as you scoop up broth-laden bits of greens.  – “The New York Times”.

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