Pierre Thiam
Pierre Thiam is a renowned chef, author, and social activist recognized for introducing West African cuisine to the global fine dining scene. He is the Executive Chef at the award-winning Nok by Alara restaurant in Lagos, Nigeria, and the Signature Chef of the 5-star Pullman Hotel in Dakar, Senegal. Thiam is also the executive chef and co-owner of Teranga, a fast-casual food chain in New York City. His company, Yolele Foods, champions the cause of smallholder farmers in the Sahel by creating new markets for African-grown crops. Their signature product, Yolele Fonio, is available in major retailers like Whole Foods and Amazon. He has authored four cookbooks, most recently Simply West African and The Fonio Cookbook.
This Senegalese Peanut Sauce Can Turn Any Vegetable Into Dinner
Mafé sauce, an icon of Senegalese cuisine, brings rich peanut flavor to whatever you’re cooking.
Roasted Eggplant in Mafé Peanut Sauce
The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.
Root Vegetable Mafé
This vegan root vegetable stew with peanut sauce is perfect for entertaining.
Mafé Peanut Sauce
Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.
Mbahal
This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.