On today’s episode of THE FOOD SEEN, we return to Senegal withPierre Thiam. In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal”, Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl”, exlores influences not only by it’s French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”), the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it’s a way of life.
On today’s episode of THE FOOD SEEN, we return to Senegal with Pierre Thiam. In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal”, Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl”, exlores influences not only by it’s French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”), the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it’s a way of life.