This recipe from Pierre Thiam’s cookbook ... is Thiam’s cookbook full of captivating photos of Senegalese people, landscapes and food, but it also reads similar to a travel journal.

In a large, heavy pot, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the habanero, cumin and turmeric and ...

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 ...

Ask a Dakar local where to find the best food, and they’ll quickly tell you in a loved one’s home kitchen. But for those who aren’t from Senegal’s capital city, there’s luckily no ...