We were delighted to read about the opening of Chef Pierre Thiam’s Senegalese restaurant, Teranga, at The Africa Center this September. Not because of a lack of African restaurants in Harlem, but because it’s a sure signal that movement is afoot for a possible opening of the Museum, which has been closed for more than a few years.
Although Chef Pierre Thiam and his wife and children live in Brooklyn, he is no stranger to Harlem, and was a guest chef at Marcus Samuelsson’s second and third annual Harlem EatUp! Festival (below).
His most recent cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl, was a finalist for the James Beard award for Best International Cookbook. and he is keen on the gluten-free ancient grain ~ Fonio – what Thiam calls a “miracle grain.” It appears that we will be in for an education and exploration of African superfoods, possibly foods of not only Senegal, but also Nigeria, Mali, Ivory Coast and Guinea. The new restaurant will occupy about 2,000 square feet of the 70,000 square foot space that overlooks Central Park.
In addition to the announcement of the opening of Teranga, The Africa Center website has several job opportunities available.
We can also follow Chef Pierre Thiam on Facebook.
And read this delightful TEDBlog with Chef Pierre Thiam and food blogger Ozoz Sokoh.
Follow Chef Thiam to Museum of Food and Drink (MOFAD for the Event ~ Cooking as Inheritance: Beyond Soul Food in the African Diaspora on November 14.