Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal and after studying chemistry and physics, Thiam made his way to New York. Since he moved in the 1980s, he has opened two restaurants in Brooklyn, Yolele and Le Grand Dakar. In his latest cookbook, "Senegal: Modern Senegalese Recipes from the Source to the Bowl," Thiam offers modern takes on the traditional, such as soulful stews, fresh seafood grilled over open flame, and lots of fresh vegetables and salads bursting with West African flavors.
Recipes:
Summer Rolls with Peanut Ginger Sauce