Beef Suya with Jollof Fonio
Grilled, thinly sliced flank steak, seasoned with a dry spice rub, bursting with North African flavors of cumin and herbs over fonio, an ancient African grain, cooked in a tomato broth. Served with a side of black eyed peas salad with a moringa-ginger dressing, and Sauce Moyo, an onion and tomato relish.
Nutritional facts
Protein
54g
Carbs
58g
Calories
640kcal
Fat
24g
Ingredients
Flank Steak, Cherry Tomato, Canola and Olive Oil Blend, Habanero Peppers, Extra Virgin Olive Oil, Black-eyed Peas, Black Pepper, Cumin, Tomato Paste, Cilantro, Garlic, Dijon Mustard, Onion, Kosher Salt, Cucumber, Green Peas, Carrots, Lime Juice, Green Onion, Curry Powder, Ginger, Fonio, Green Bell Pepper, Red Bell Pepper, Ginger Powder, Cayenne Powder, Italian Parsley, Spanish Paprika
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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