On Sept. 30 and Oct. 1, Chef Cheikh Ndiaye joined us for a Senegalese Chow.
Chef Cheikh was born in Dakar, the capital of Senegal. Today he owns Teranga Without Borders, an Atlanta-bas America, Europe, Asia, and the Caribbean.Chef Cheikh embraces these influences in his own cuisine. ed catering business. In Wolof, the main dialect in Senegal), “Teranga” means “hospitality. As a key port of exit and entry in Africa, Senegalese cuisine is a blend of culinary influences from The Mediterranean, North Africa,
Bissap & Ginger Punch
Sample two popular Senegalese drinks! Bissap, the national drink of Senegal, is made with hibiscus sweet tea and a touch of mint. Ginger punch is a blend of ginger, mango, pineapple, and apple. Larger portions will be available for purchase.
Vegan & Gluten-free
Ndambé
This spicy bean sandwich is a beloved as a street food in all of Senegal. There are as many recipes as there are vendors. Chef Cheikh’s ndambé features braised black-eyed peas in a rich tomato and onion relish. Served with a grilled sliced baguette
Vegan. Gluten-Free option – Ndambe lettuce cups
Yolélé Fonio Mango Salad
Grown and revered across West Africa for over 5,000 years, fonio is gluten-free, nutritionally dense supergrain that’s rich in important minerals and amino acids, and has a low glycemic index. It’s light and fluffy with a nutty, earthy taste. Fonio goes with just about anything and soaks up spices and sauces beautifully. In this salad, fonio is paired with fresh mangoes, cucumbers, tomatoes, parsley tossed and a hibiscus champagne vinaigrette. Chef Cheikh will be using Yolélé brand fonio, celebrated by his mentor, Chef Pierre Thiam.
Vegan & Gluten-free
Mechoui Yassa (Senegalese Lamb)
Originally from Senegal, yassa has become popular throughout West Africa. Typically this spicy dish is prepared with poultry or fish, but Chef Cheikh is elevating this dish by making it with mechoui, slow-roasted, aromatic lamb. The pulled lamb is served atop a citrus, caramelized onion sauce and steamed jasmine rice.
Gluten-free. Vegan Option: Roasted, marinated wild mushrooms and veggie medley over a citrus, caramelized onion sauce and steamed jasmine rice.
Senegalese Beignets
Just as Creole cuisine such as okra and jambalaya, beignets traveled from West Africa to the states via the passage. These puffy, fried doughnuts are known as puff-puff in Nigeria, buffloaf in Ghana,"Botokoin" in Togo, “gato“ in Guinea and Mali, “bofloto” in the Ivory Coast, “mikate“ in Congo, “micate” or “bolinho” in Angola, “legimat” in Sudan, kala in Liberia, and “vetkoek” in South Africa and Zimbabwe. Chef Cheikh’s beignets are flavored with powdered sugar and a shot of café Touba, Senegal's flagship coffee.
Vegan and Gluten-free Option: Vegan Thiakry (a millet pudding)
Chef Cheikh Ndiaye was born in Dakar, the capital of Senegal. Today he owns Teranga Without Borders, an Atlanta-based catering business. In Wolof, the main dialect in Senegal), “Teranga” means “hospitality. As a key port of exit and entry in Africa, Senegalese cuisine is a blend of culinary influences from The Mediterranean, North Africa, America, Europe, Asia, and the Caribbean.Chef Cheikh embraces these influences in his own cuisine.