In terms of the food at El Buen Sabor – since I didn’t ask the guys where they were from, it’s hard to say if the use of semolina for their foufou is their tradition, or because they found it easier to get semolina than cassava flour here (which is available, but generally requires a trip to either Barrio Chino or out to the Bolivian markets in Liniers). However, the majority of the new wave of African immigration here, at least based on a couple of news reports, has been from Nigeria and Cameroon, and perhaps it’s as simple as that difference – though, English is more likely to be spoken in those two countries than French. There’s also a population from Senegal, Sierra Leone, and Liberia that’s growing, again, the latter two English is more common, so perhaps we can guess that these guys are from Senegal… or maybe somewhere else entirely. Easiest, of course, would be simply to ask them – and had one of them paid attention to the dining room long enough to have a conversation, I might have just done so.