An Introduction to Modern Senegalese Cuisine
Pierre Thiam is a chef, restaurateur, and the author of the new cookbook Senegal: Modern Senegalese Recipes From the Source to the Bowl. Raised in Dakar, Senegal, Pierre brings his extensive knowledge to this cookbook—and today, he’s here to share a bit of it with us.
Kara Rota
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An Introduction to Modern Senegalese Cuisine
Here are four of Pierre’s insights about Senegalese food. Listen to the podcast to learn more!
- Senegalese cuisine is not as foreign as it may sound. You can find most of the ingredients in your local supermarket, and cook authentic and restaurant-quality meals at home.
- Senegalese cuisine, like much of West African cuisine, has influenced American cooking. The okra and black-eyed peas of the American South are part of Senegalese cuisine. Rice also arrived in America from Africa.
- Food is such an important part of occasions like births, funerals, weddings, and celebrations, making it an integral part of the culture through all stages of life.
- Senegalese cuisine is influenced by Vietnamese cuisine. Both use a lot of fermentation as well as other similar ingredients and techniques.
Check out this week’s bonus recipes for Mango Fonio Salad and Senegalese Summer Rolls.
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