The story on African fare in today’s Daily News profiles Pierre Thiam, the Senegalese-born chef of Le Grand Dakar in Clinton Hill. When he’s not working at the restaurant, he teaches culinary students ...

This past October, I had the opportunity to visit the West African country of Senegal. This was my first time in that part of Africa, and I’ve been wanting to visit for many years. I was extra ...

Explore the rich flavors of Chicken Yassa, a classic Senegalese dish known for its tangy marinade, caramelized onions, and tender chicken. This video guides you through traditional preparation, ...

It’s 11:30 on a Friday morning, and Serigne Mbaye lets out a yawn. “Yes, this is a lot of hours and a lot of work, but it’s what we live for,” says the 28-year-old chef. After years running Dakar NOLA ...

Senegalese chef, restaurateur and cookbook author Pierre Thiam (www.pierrethiam.com) has been touted as a West African culinary icon. He is the executive chef at acclaimed restaurant NOK by Alara in ...

Farideh Sadeghin is a chef and video host based in Brooklyn. In this series, she explores New York City neighborhoods through their food and histories. Le Petit Senegal in Central Harlem has been home ...

For decades, the Mission’s Little Baobab has served Senegalese dishes like tangy, mustard-based yassa by day and groovy Burna Boy Afrobeats by night. Now the restaurant is ready for a larger space ...

Senegalese chef Serigne Mbaye learned to cook in kitchens in New York City, Cleveland and Montpelier, Vermont. After traveling in Senegal, he decided to share the food of his homeland with diners.

The authorship — and therefore origins — of jollof rice (called ceebu jën in Senegal according to the Wolof spelling) is the subject of a spicy debate between West African nations. In particular, ...

With a flash of blade, Ndeye scrapes the scales from a silver-blue tilapia. She slits open the jaw and removes the guts. After a good rinse and a douse of salt, she eases the fish into a pool of hot ...