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  How Hot Pepper Became a Central Condiment in African Cuisine

  Pierre Thiam

  “Is it spicy?” is the question I am often asked whenever I meet someone who has never tasted African food. No, African food is not always spicy, but yes, it’s true, we love our peppers...

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  Is Red Palm Oil Healthful or Harmful to Your Health?

  Pierre Thiam

  Red palm oil (Elaeis Guineensis) is arguably one of the most-controversial ingredients of our time. Lately, the Red Gold, as it is nicknamed by some of its fiercest supporters, has become the...

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  Hostelya in St. Louis, Senegal: The Art of Receiving Tourists the African Way

  Pierre Thiam

  Hostelya, a gathering of 100 tourism professionals, entrepreneurs, and artists from West Africa and beyond, took place recently in Saint Louis, Senegal. The forum’s main objective was to highlight...

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  Savoring Uganda: First Day in Pearl of Africa

  Pierre Thiam

      When I received an invitation to speak at the Africa Travel Association’s 39th World Congress in Uganda, I confess that most of what I knew about this country was related to the backlash...

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  ‘Rumble in the Jungle’: Senegalese Chef Pierre Travels to Congo

  Pierre Thiam

  “Rumble in the Jungle” refers to the legendary boxing fight between Muhammad Ali and George Foreman, which took place on November 2,1974, in Kinshasa. I was still a little boy, but I have vivid...

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  Part 3: Learn How To Make Mozzarella on Chef Pierre’s Trip to Italy

  Pierre Thiam

      Last time I wrote, I discussed my experience traveling to Gragnano, Italy. There, I visited a pasta factory and got an up-close look on how to achieve a chewy and nutty flavor. While in Gragnano,...

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