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, Senegal, Ghana and Côte d'Ivoire. 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.
DAwn · 03/29/23
Tasty and balanced dish. I loved it.
Sylvia · 03/22/23
reminds me of borscht. definite comfort meal
Lily · 03/20/23
This is the best meal I’ve had yet!
Jamie · 03/12/23
This is one of my top meals and I hugely wish this chef would offer more veg meals! this is also super flexible because it lasts so well (and even recovers beautifully from freezing, if you must)
Kala · 01/30/23
Like being welcomed into the home of a friend for a meal
Naeveena · 01/24/23
I love the flavours of this dish, both because they are delicious and because they're different from what I'm used to.
Chaya · 01/06/23
Tasty great as a side dish or alone
Sarah · 12/26/22
Black Eyed Peas, Dawadawa Powder, Garlic, Ginger, Green Peppers, Habanero Peppers, Kale, Liberian Red Rice, Okra Frozen, Red Palm Oil, Salt, Spanish Onions, Sweet Potatoes, Tomato Juice, Tomato Paste, Vegetable Oil
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Signature meals by Pierre, prepared in small batches and available to order directly to your door.