Savoring Senegal


I took the Savoring Senegal class at the I.C.E. on Thursday, and it was lots of fun. I give everything at the ICE high marks, including Chef Pierre Thiam (owner of restaurant Dakar in Brooklyn). There were 9 students, and we broke into 2 teams to prepare 6 dishes: Salatu Niebe (Black-eyed pea salad), Shrimp and Potato Fritters, Caldou (Creole Fish Stew),
Ndambe (Black-eyed pea and Sweet Potato Ragout, above) Cornish Hen Farci au Fonio, right, and Coconut Rice Pudding.

It’s a bargain: for the price, you get instruction forabout 4 hours, a great meal, and wine. Here’s a link to all my pix of the experience, at flickr

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