Pierre ThiamFrom West Africa to the world.

Pierre ThiamFrom West Africa to the world.

  • Words Korsha Wilson
  • Photography 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 Americans’ understanding of a cuisine that is inextricably linked to their country. “Talking about that connection between Africa and America is a way to honor and credit our ancestors,” he says. 

Korsha Wilson: Your work is driven by a core mission to promote West Africa on a global stage. How did that come about?

Pierre ...

The full version of this story is only available for subscribers

Want to enjoy full access? Subscribe Now

Subscribe Discover unlimited access to Kinfolk

  • Four print issues of Kinfolk magazine per year, delivered to your door, with twelve-months’ access to the entire Kinfolk.com archive and all web exclusives.

  • Receive twelve-months of all access to the entire Kinfolk.com archive and all web exclusives.

Learn More

Already a Subscriber? Login

Your cart is empty

Your Cart (0)