Pierre Thiam

Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor. These meatballs are on the delicate side—let them chill before cooking, and sear them on all sides to help them hold together during the final simmer in the sauce.
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Poulet Mafé
Rating: Unrated
7
In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage served over rice, fonio, or millet couscous. For chef Pierre Thiam, poulet mafé is the ultimate comfort food. His advice: "Be patient when cooking mafé. Let the stew simmer slowly until the oil rises to the surface." Creamy peanut butter adds body and nuttiness to this savory chicken dish, balancing the aromatic ginger, garlic, and tomato paste. Thiam's version uses fish sauce, which brings a subtle umami that adds complexity to the stew.