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Lamb Thiou
Chef Pierre Thiam's lamb thiou (pronounced tchiou) is a mouthwatering, hearty Senegalese stew featuring tender lamb and an array of vegetables, including carrots, green bell peppers, potatoes, and onions, all simmered to perfection in a savory broth infused with aromatic herbs and spices. The dish is served over fluffy couscous for a satisfying and cozy meal.
Nutritional facts
Protein
52g
Carbs
55g
Calories
640
Fat
23g
Ingredients
Canola and Olive Oil Blend, Extra Virgin Olive Oil, Carrots, Plum Tomato, Golden Raisins, Tomato Paste, Garlic, Potato, Onion, Kosher Salt, Chicken Base, Green Bell Pepper, Red Bell Pepper, Couscous, Lamb
Reviews
4.3
Based on 243 reviews
Melissa Hager · 12/06/24
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About Pierre Thiam
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.
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