Pierre Thiam Journalist Profile

Articles

Dibi Hausa Recipe (Senegalese Grilled Beef Kebabs)

Sep 6, 2024 | saveur.com | Pierre Thiam

By Pierre ThiamUpdated on September 6, 2024This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results.
This Senegalese Peanut Sauce Can Turn Any Vegetable Into Dinner

Feb 29, 2024 | epicurious.com | Pierre Thiam

Peanut sauce is popular around the world. You’ve probably dipped Thai- or Vietnamese-style grilled meats into it, or drizzled it over a plate of Indonesian gado-gado. In West Africa, though, peanut sauce is mostly served as part of a hearty stew, also known as mafé in Senegal.
This Senegalese Peanut Sauce Can Turn Any Vegetable Into Dinner

Feb 29, 2024 | ca.sports.yahoo.com | Pierre Thiam

Peanut sauce is popular around the world. You’ve probably dipped Thai- or Vietnamese-style grilled meats into it, or drizzled it over a plate of Indonesian gado-gado. In West Africa, though, peanut sauce is mostly served as part of a hearty stew, also known as mafé in Senegal.
This Senegalese Peanut Sauce Can Turn Any Vegetable Into Dinner

Feb 29, 2024 | yahoo.com | Pierre Thiam

Photo by Elizabeth Coetzee, Food styling by Tiffany SchleighPeanut sauce is popular around the world. You’ve probably dipped Thai- or Vietnamese-style grilled meats into it, or drizzled it over a plate of Indonesian gado-gado. In West Africa, though, peanut sauce is mostly served as part of a hearty stew, also known as mafé in Senegal.
Sombi (Senegalese Coconut Rice Pudding)

Oct 3, 2023 | saveur.com | Pierre Thiam

Rice cultivation is the lifeblood of Casamance, the area of Senegal from which sombi, a coconut rice pudding, originates. At sunset, one feels a special silence around the paddies as the rice shoots sway, captives of the gentle breeze. The tranquility of that scene is one of chef Pierre Thiam’s most vivid memories of home. This roasted mango sombi recipe infuses the classic Senegalese dessert with sweet-tart tropical flavors, a crisp contrast to the woodsy taste of coconut.
Roasted Eggplant in MafĂ© Peanut Sauce

Sep 18, 2023 | epicurious.com | Pierre Thiam |Ixta Belfrage |Maunika Gowardhan |Andrea Nguyen

This dish is a conversation between two of my favorite ingredients: eggplants and peanuts. It's my version of a dish that's been stuck in my memory ever since my friend Chef Mashama Bailey prepared it at Chef Kwame Onwuachi's Family Reunion. Eggplant, when roasted to perfection, offers a soft and juicy interior that complements its charred exterior.
Root Vegetable MafĂ©

Sep 17, 2023 | epicurious.com | Pierre Thiam |Jesse Szewczyk |Robert G. Hess |Hermine Dossou

The scent of mafé instantly takes me back to my childhood. The peanut-based sauce, one of the mother sauces of West African cuisine, has some similarities with Mexican mole in that it is a nut-based sauce thickened through slow cooking. The classic West African mafé almost always has lamb, chicken, or fish, but I love the simplicity and elegance of the vegan version that I'm introducing here.
MafĂ© Peanut Sauce

Sep 14, 2023 | epicurious.com | Pierre Thiam |Jesse Szewczyk |Al Sotack |Casey Elsass

Mafé is my go-to sauce whenever I'm feeling a little bit homesick, or lazy, or in need of that warm, fuzzy feeling you get from eating your favorite comfort food. Known as one of the mother sauces of African cuisine, this incredibly versatile preparation can be paired with roast chicken, grilled fish, roasted vegetables, plain rice, or pretty much whatever you want. If you like peanuts, peanut butter, or any kind of peanut-flavored anything, this recipe is definitely for you.