Images by Cayce Clifford Pierre Thiam, the chef behind Harlem’s Teranga, Nok in Lagos and Pullman in Dakar, is America’s foremost expert on West African cuisine and an advocate for the ingredients, dishes and people of West Africa. It’s quite the contradiction that Thiam has dedicated much of his life and work to introducing West African cuisine to Americans, when so much of it shows up in their life already. Maybe it would be more accurate to say that Chef Thiam works to reframe This story is from Kinfolk Issue Forty-Four Buy Now Related Stories Food Issue 49 Andy Baraghani Out of the kitchen, and onto your plates, shelves and screens. Food Issue 42 Erchen Chang Bigger, better, bao-ier. Food City Guide Parc Traditional Korean cuisine in a cozy corner restaurant. Food Issue 30 Flynn McGarry Nikolaj Hansson meets Flynn McGarry, the New York–based chef, on the eve of his 20th birthday and asks: What next? Food Issue 27 In Praise of Butter Spreading some love for saturated fat. Food Issue 27 Pierre Touitou A lesson in Parisian profanities with the chef behind Vivant.