West African food in the US gets personal
Cookbooks, restaurants and chefs who are making West African cuisine in the US about 'much more than mere recipes'
It is a joke — rooted in truth as so much humor is — that many a United States citizen, when asked about Africa, might say something along the lines of, “Oh yeah. I’ve never been to that country.”
Well, American myopia has been receiving a personal geography lesson about the western part of the African continent recently, from the dinner plate and the kitchen stove, no less.
Writers, chefs and restaurateurs with familial ties to countries such as Nigeria, Senegal and Ivory Coast are cooking or harnessing through recipes the food of their lineage. This West African embodiment is happening from Portland to New Orleans and New York City.
Some, like Fatou Ouattara, a native of Ivory Coast, are using the restaurant format to serve dishes like queue de boeuf (oxtail stew) and mafe (peanut stew). Ouattara’s Portland, Oregon, restaurant, Akadi PDX, “boasts the type of compelling and unique menu that you must try,” said Jenni Moore in Portland Mercury. Others are using both restaurants and cookbooks to circulate the good word about the cuisines of West Africa. Senegal-born Pierre Thiam, for example, now has two New York City locations of his fast-casual concept Teranga, and his fourth and newest cookbook, "Simply West African: Easy, Joyful Recipe for Every Kitchen,” was released in September 2023.
From Lagos to the American kitchen
Yewande Komolafe is known in food-writing circles as one of the industry’s finest recipe developers. No surprise then that her debut cookbook, "My Everyday Lagos," is full of enticing recipes that work reliably in the home kitchen. The book, though, accomplishes more. According to Publishers Weekly, “this heartfelt and fascinating collection is an outstanding example of a cookbook that is so much more than mere recipes.”
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
After more than 10 years in the United States, Komolafe returned to Lagos and, in doing so, returned to herself. The book documents her re-experience of classic Lagos dishes and dining rituals. There is eko tutu, a steamed fermented corn pudding, and roasted fish with ata lilo (pepper paste). In Mayukh Sen’s Eater profile of her, Komolafe noted that her point of view in her book and in her work as a columnist for The New York Times is hers and hers only. “She bristles at the notion of ‘authenticity’ and any litigation over it,” writes Sen. “When she writes about Nigerian cooking for the paper, she works from personal experience, from observation, from research, and she hopes that her humility is enough.”
Senegal meets New Orleans
Like Komolafe, Serigne Mbaye, the chef-owner of Dakar NOLA, employs food as a conduit to his roots. Mbaye was “born in Harlem, but when I was young, my parents sent me to a boarding school in Senegal. That’s one of the first places where I started to learn to cook Senegalese food,” he told Garden & Gun. His parents were from Senegal, so returning to the West African country was a homecoming of sorts.
Mbaye worked in such fine-dining kitchens as Atelier Crenn and Atelier Joel Robuchon, along with a stint as the chef de cuisine of New Orleans’ beloved Cajun restaurant Mosquito Supper Club. Before and during the pandemic, Mbaye had a pop-up restaurant and to-go business that served his take on classic Senegalese dishes like chicken yassa. Then, in November 2022, he opened Dakar NOLA.
The tasting-menu restaurant teases apart the threads that tie New Orleans — and by extension, the entire United States — with the enslaved people who were forced across the Middle Passage to Louisiana and other U.S. ports of entry for the slave trade. One example from the multicourse menu: Last Meal, a course that pays homage to the black-eyed peas and palm oil used to fatten the enslaved before embarking west. As Brett Anderson said about the dish in The New York Times, “Chances are you’ll still be thinking about it days later. Last Meal is that delicious — and even more unsettling.”
Do not mistake a meal at Dakar NOLA for a downer, despite its eyes-wide-open approach to Black history. Dining is communal, with everyone seated at the same time. You will gab with your neighbors; you will gawk at the peerless food; you will marvel at Mbaye’s charisma as he works the room. This is intimate West African food, disseminated in the most joyous, personal manner.
Create an account with the same email registered to your subscription to unlock access.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Scott Hocker is an award-winning freelance writer and editor at The Week Digital. He has written food, travel, culture and lifestyle stories for local, national and international publications for more than 20 years. Scott also has more than 15 years of experience creating, implementing and managing content initiatives while working across departments to grow companies. His most recent editorial post was as editor-in-chief of Liquor.com. Previously, he was the editor-in-chief of Tasting Table and a senior editor at San Francisco magazine.
-
Magazine interactive crossword - May 3, 2024
Puzzles and Quizzes Issue - May 3, 2024
By The Week US Published
-
Magazine solutions - May 3, 2024
Puzzles and Quizzes Issue - May 3, 2024
By The Week US Published
-
Magazine printables - May 3, 2024
Puzzles and Quizzes Issue - May 3, 2024
By The Week US Published
-
Olive oil: alternatives for the 'liquid gold'
The Week Recommends As the price of this store cupboard staple has rocketed, we look at ways to save and other oils to use for cooking
By Adrienne Wyper, The Week UK Published
-
Fallout: one of the 'most faithful – and best – video game adaptations'
The Week Recommends This 'genre-bending' new Amazon series is set in a post-apocalyptic wilderness where survivors shelter below ground
By Adrienne Wyper, The Week UK Published
-
Tuck in to British fusion cuisine
The Week Recommends The trend for combining classics from two food cultures can result in dishes that are doubly delicious
By The Week UK Published
-
Momofuku's 'Chili Crunch' trademark uproar
Speed Read The company's attempt to own the sole rights has prompted backlash
By Rafi Schwartz, The Week US Published
-
The cultural fight over Michelangelo's David
Under the Radar Some in Italy are trying to stop what they consider 'debasing' use of the sculpture
By Justin Klawans, The Week US Published
-
How 'Star Wars' ripped off 'Dune'
Under the Radar Quite a few people believe that George Lucas ripped off Frank Herbert's sci-fi universe. So does Herbert himself.
By Anya Jaremko-Greenwold, The Week US Published
-
All the comedians to see on tour this spring
The Week Recommends Ten stand-up tours guaranteed to make you spit out your drink
By Anya Jaremko-Greenwold, The Week US Published
-
A trip for (all) the ages: 7 fun ideas for a multigenerational vacation
The Week Recommends The family that vacations together, stays together
By Catherine Garcia, The Week US Published