Love food and cooking? Passionate about Africa? This is for you! Plan now to leave the winter cold behind and join the West African Research Association and famous Senegalese chef, Pierre Thiam, on an unforgettable culinary sojourn in Senegal, West Africa. We’ll spend ten sunny days in February 2017 exploring markets; meeting the people who grow, harvest and prepare foods; and learning to cook some fabulous African dishes.
You won’t want to miss this once-in-a-lifetime opportunity to work with Chef Pierre Thiam! Recently featured on Anthony Bourdain’s Parts Unknown episode in Senegal, Chef Thiam is a highly skilled and accomplished chef and a remarkable human being. Known for what might be called ‘cuisine in context’, he has a deep interest in how foods are produced, who produces them, and the cultural meanings of the foods we eat. He is a chef with his fingers in more pies than you can imagine. This summer he opened a new restaurant in Lagos, filmed a show in Senegal, served as a judge in a Joloff rice cook-off at the African food Festival in Brooklyn, and recently her travelled to Rio de Janeiro to join Chef Massimo Boturra and other world-renowned chefs to turn left over food from the summer Olympics into gourmet meals for the poorest of Rio’s residents. You can learn more about his many activities by visiting his Facebook page.
Tastes of West Africa will not only be an opportunity to learn to prepare signature West African dishes under the tutelage of an internationally acclaimed chef, it will be a great way to increase your knowledge of this important world region. Leave your cares behind and come join us for ten days of discovery, relaxation, and sunshine.
Each of the dishes we will be preparing is representative of a different West African culinary tradition. This is an exciting way to learn about the rich cultures of West Africa. You’ll come home with a whole new repertoire of succulent dishes with which to delight and amaze your friends and family.
This culinary sojourn will leave you with a broader understanding of the cultures and history of West Africa, its religions, economies, and its esthetics—as well as an appreciation of the biodiversity that creates the amazing abundance of amazing fruits and vegetables, fish and seafood, grains and meats from which we will draw our ingredients.
Each dish will be an adventure, as we explore recipes and ingredients, how they are produced and marketed, and culinary technique. For our ingredients, we will visit various specialized food markets in Dakar and environs, and we will learn about the customs and practices surrounding food and eating. This is a hands-on institute; experts will guide us in preparing each of the dishes, and we will enjoy the celebration of eating together the wonders we create.