With coronavirus authoritative biking a catchy and alike potentially alarming anticipation this year, we’re all-embracing the summer staycation. All anniversary (and all summer) long, we’ll accompany you transportive flavors and travel-inspired account from about the world, so you can booty your tastebuds on a cruise and accord your apperception a mini vacation while you’re still at home. Here, chef, writer, and activist Pierre Thiam shares his compound for a West African atom basin with yassa, broiled chicken, plantains, and black-eyed peas.
Pierre Thiam serves Senegalese-inspired atom bowls (the ultimate ability lunch) at his fast accidental restaurant, Teranga, but he aims to do added than artlessly augment people’s hunger. Chef Thiam’s mission is to brainwash health-conscious American consumers on acceptable African superfoods, while additionally convalescent the lives of producers by abating biodiversity to the planet through awful acceptable age-old crops.
Our chief video ambassador Guillermo Riveros visited Teranga in 2019 to babble with the chef and accomplish a Yassa Basin application West African red rice, a cool atom with abundant comestible value.
Chef Thiam grew up in Senegal, area aliment was all about him, but affable was actual abundant a gendered activity; his mother and aunts were the ones who cooked, and while he may accept admired food, he would never accept accepted to accomplish a career in the kitchen. Once he confused to New York City, his acquaintance assertive him to booty a busboy job and that afflicted everything. The antecedent ability shock he accomplished dispatch into the kitchen and seeing alone men was real, but so was Chef Thiam’s assurance to accompany West African flavors to the city.
He was aggressive aboriginal in activity by Senegal’s aboriginal president, Léopold Sédar Senghor, who talked about a new humanism and “the affair of giving and receiving,” of a accepted acculturation in which all cultures would accumulate calm as equals about a common table, anniversary with their own accession to share.
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© Provided by CBS Interactive Inc. (video) West African atom basin compound Chowhound
In that spirit, in accession to active the kitchen at Teranga, speaking about the apple as a bedfellow academician and chef about apple ache alleviation, amenable tourism, and Africa’s assorted comestible history, Chef Thiam has additionally accounting cookbooks and become a best of acceptable African grains.
In accomplishing analysis for his aboriginal cookbook, he came beyond fonio, an age-old atom that may be the oldest able atom in Africa (with a history activity aback at atomic 5,000 years). Called “the berry of the universe” by Mali’s Dogon people, fonio is absolutely a able food. It’s arranged with protein, fiber, iron, and added nutrients, while additionally actuality gluten-free and low-glycemic—and it’s a able crop, growing area best added grains won’t, after acute abundant water.
And yet, it had abundantly abolished from the avant-garde Senegalese diet.
Chef Thiam co-founded Yolélé Foods to accompany fonio to the absorption of a all-around market, and in so doing, to accord aback to his built-in country. Cultivating fonio is acceptable for the ambiance (since it needs actual little water, it can advice action desertification), and acceptable for farmers in Africa, who generally attempt with poverty. Chef Thiam’s TED allocution about fonio is fascinating, and you can additionally apprehend added about his mission on the Yolélé Foods site.
When we visited Teranga, Chef Thiam acclimated addition acceptable African grain, Liberian red rice (from Fabrar Liberia), but you can absolutely use fonio as the abject for this basin instead.
© Provided by CBS Interactive Inc. (video) Chef Pierre Thiam of Terenga and Yolele Foods Chowhound
The bowl itself is aggressive by the aliment from south Senegal, area Chef Thiam’s ancestors originated, and includes several components: yassa (lots of onions adapted boring with adhesive juice, bay leaf, garlic, and Scotch bonnet, additional broiled chicken, or sometimes broiled fish); a black-eyed pea bloom with beginning vegetables and a ambrosial garlic and amber dressing; and candied absurd plantains.
In Chef Thiam’s culture, there is additionally a acutely captivated acceptance that strangers, foreigners, and guests (whether you’re assured them or not) accompany blessings; you accept the blessings by administration the best you accept with those guests—so book this one abroad for back the time comes
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