Here are a few of my signature dishes

I hope you enjoy cooking these dishes as much as I have enjoyed creating them.

HIBISCUS INFUSION (BISSAP)  

Serves 10

 

Ingredients

¼ lb. dried Hibiscus flowers

2 cups water

¼ cup mint leaves

½ cup honey (or sugar)

1-quart water

 

Directions

1.     Thoroughly wash hibiscus under cold running water. In a saucepan, bring 2 c. water to a boil.
Reduce the heat; add washed hibiscus flower and mint leaves. Simmer for approximately 5 minutes.

2.     Off the heat, sweeten the mixture with honey (or sugar) and add 1 quart of water.
Allow 10 to 15 minutes infusion. Strain and refrigerate. Serve cold.

  

 
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 BLACK-EYED PEA SALAD WITH HERBS AND VEGETABLES

(SALATU NIEBE)

Serves 8

  

Ingredients

½ pound black-eyed peas, soaked in water overnight

1-quart water

Salt and freshly ground black pepper

1 tomato, peeled and diced

1 cucumber, seeded and diced

1 red bell pepper, diced

1-bunch scallions, chopped

½ bunch Italian parsley, roughly chopped

Juice of 2 limes

1 tbs. cumin

1 habanero pepper, seeded and finely chopped

½ -cup extra virgin olive oil

 

Directions

1.     Put the black eye peas in a pot with the water and gently cook until tender (add salt toward
the end of cooking).

2.     In a bowl, combine the tomato, cucumber, bell pepper, scallions, parsley, lime juice, habanero,
cumin, salt and pepper. Gradually pour in the oil while whisking.

3.     Pour the dressing over the cooked black-eyed peas, folding gently.

4.     Allow sitting for 1 hour.

 

 

BLACK-EYED PEA PUREE WITH SAUTEED EGGPLANT

WRAPPED IN BANANA LEAVES (ABALA)

Serves 4 to 6

 

Ingredients

2 cups dried black-eyed peas, soaked

2 tablespoons palm or canola oil

1 small onion, diced

2 Japanese eggplants, cubed

salt and freshly ground black pepper

1 large banana leaf, cut into 6 (6- to 8-inch) squares

 

directions

1.     Peel the soaked black-eyed peas by rubbing them vigorously between the palms of your hands to remove the skin.  Alternately, drain the peas and place them in a blender or food processor. Add enough water to cover the peas and briefly pulse a few times, to break the skin free. Do not attempt to make a paste of the peas. Place the broken peas in a bowl and fill with more water.  Then pour the water out through a strainer (the skins, lighter than the peas will pour out with the water, leaving the cleaned white peas in the bowl).

2.     Return the peeled peas in the blender and process to a thick puree (adding a few drops of water to facilitate the process). It should have the consistency of hummus.

3.     Heat the palm oil in a sauté pan, over medium heat, and sauté the onions until soft. Add the eggplant and cook until cooked through and eggplant is soft. Season with salt and pepper. Allow to cool.

4.     Fold the eggplant mixture into the pea puree. Adjust seasoning.

5.     Place 2 tablespoons of the mixture in the center of each banana leaf square.  Close the leaf by folding the ends over. Secure with toothpicks or kitchen twine.

6.     Place the packets in the top of a steamer or a hot grill and cook for 10 to 15 minutes (turning once). Can be served with a spicy tomato sauce or a tomato relish.

 
 

 SPICY TOMATO RELISH

Serves 4 to 6

 

Ingredients

1 red onion, finely julienned

2 firm ripe tomatoes, chopped

½ cup fresh lemon juice

salt and freshly ground black pepper

1 habanero pepper, seeded and finely chopped

¼ cup peanut oil

 

Directions

1.     Place the onions and tomatoes in a salad bowl along with the lemon juice, salt, pepper and habanero. Stir well. Gradually add the peanut oil while still stirring.

2.     Can be served with Abala or grilled seafood.

 

 

 BLACK EYE PEA FRITTERS

(ACCARA)

Makes about 20 fritters

 

 Ingredients

1 c. dried black-eyed peas

2 tbs. coarsely chopped onion

1ts. Baking soda

1 ts. Salt, or to taste

1-quart peanut oil, for frying

Kaani sauce

  

Directions

1.     Soak the peas in water for 10-15 minutes.  Peel the skin off the peas by rubbing them vigorously between the palms of your hands. The peas skin should rise to the surface of the water. Pour the water through a strainer and start over until all the peas are cleaned of skin.(Alternatively, place the soaked peas in a food processor and pulse a few times. Do not over process or else you will have a paste. Add water to the peas and pour through a strainer to discard the skin that rises to the surface.)

2.     When the peas are peeled, place in a food processor with onions, baking soda and salt, adding a little water (2 tbs. at a time). Process to make a smooth paste. Taste the seasoning and adjust.

3.     In a large frying pan, heat the oil to 365F. Reduce the heat to medium and carefully drop 1 tablespoonful of accara batter into the oil. Repeat until there are several dollops in the pan. Do not crowd the pan. Turn fritters once. Remove from the heat when they are golden brown and drain on paper towels

4.     Serve with Kaani Sauce.

 

 

KAANI SAUCE

Makes about 1 cup 

 

Ingredients

1 Onion, coarsely chopped

1 garlic clove, chopped

1 tbs. peanut oil

6 ripe Roma tomatoes, coarsely chopped, or 3 tbs tomato paste

1 habanero pepper

1 bay leaf

Salt and freshly ground black pepper

1 ts. rice vinegar

 

Directions 

In a saucepan over medium-low heat, saute the chopped onion and garlic until soft and fragrant.  Add tomatoes, habanero and bay leaf. Simmer for 30 minutes, stirring with a wooden spoon. Add salt, pepper and vinegar. Serve rough or process until smooth.

 
 

 SEAFOOD AND OKRA STEW

Soupou Kanja

 

Ingredients

1 Gal. water

1 onion, chopped

2 bay leaves

1 lb.  okra, chopped

1 yet (dry fermented mollusk)*

1 Guedj (dry unsalted fish)*

Netetou (fermented bean powder)*

 ½ c palm oil

½ lb. 16-20 shrimp, peeled and deveined with tail end attached

½ lb filet firm white-fleshed fish (snapper, bass…), cut up in 2 inches portions

½ fresh mussels, washed well

1 habanero pepper

Salt and pepper to taste

 

*Yet, Guedj and Netetou can be substituted with a few tablespoons (5-6) of South East Asian Fish sauce (in that case reduce the salt because fish sauce has a high salt content)

 

Directions

1. In a large saucepan, bring water, bay leaf, yet, guedj and onions to a boil. Add okra, netetou return to a boil, reduce and simmer for about 30 minutes.

2. When mixture is homogenous and thick, add palm oil and simmer 20 more minutes.

3. Add habanero pepper, fish filet, shrimp and finally mussels and cook until mussels open up (do not over cook the mussels). Adjust seasoning and serve over Rice or fonio.

 
 

PEANUT AND VEGETABLE STEW OVER FONIO

(MAFE)

Serves 6

  

Ingredients

¼ cup peanut oil

1-½ onions, diced

2 garlic cloves, minced

2 heaping tablespoons tomato paste

4-½ cups vegetable stock

1 bay leaf

Sea salt

10 Brussels sprouts

1 lb. baby carrots, peeled (Or whole carrots peeled and cut into chunks)

1 ½ pounds tuber of choice (i.e. yucca, yam, potatoes, sweet potatoes), peeled
and cut in chunks

4 heaping tablespoons smooth peanut butter

1 habanero pepper

15 to 20 okra pods (optional)

 

Directions

1.     Heat the oil in a large saucepan. Add half the onions and half the garlic and cook over
low heat until soft.

2.     Dilute the tomato paste in ½ cup of the vegetable stock and add to the saucepan. Stir frequently
with a wooden spoon until it thickens (5 to 10 minutes).

3.     Add remaining 4 cups stock to the mixture and bring to a boil, reduce heat and simmer.

4.     Add the bay leaf and salt to taste. Add the vegetables to the broth until cooked through or cook them separately in boiling salted water until soft. Strain and reserve (the vegetables can also be cooked separately in salted boiling water).

5.     Remove 1 cup of the cooking broth and dissolve the peanut butter in it. Return dissolved peanut butter into the broth. Add the habanero pepper with the remaining onion and garlic. Return to a boil
nd allow sauce to thicken (the longer it cooks the thicker it will be).

6.      Add okra, adjust seasoning and simmer 10 more minutes.

7.     Serve with Fonio.

 
 

 ROASTED MANGO AND COCONUT RICE PUDDING

(SOMBI)

Serves 4 to 6

  

Ingredients

½ cup honey

2 mangoes, peeled and sliced lengthwise

2 cups coconut milk

¼ cup agave (or brown sugar) to taste

1 vanilla bean, cut in half lengthwise, seeds scraped and reserved (or 1 tsp. vanilla extract)

½ cup shredded coconut

1 cup cooked white rice

1 pinch salt

1-tablespoon lime juice

 

Directions

1.     In a sauté pan over medium heat, cook the honey until bubbly. Add the mango slices and glaze
until they are well-coated and golden brown (5 minutes). Remove from the heat.

2.     In a saucepan, combine the coconut milk, sweetener, vanilla, and 6 tablespoons
of the shredded coconut.

3.     Cook over medium heat, stirring frequently for approximately 10 minutes.

4.     Place the remaining 2 tablespoons shredded coconut in a dry pan and toast over
low heat for 5 minutes. Set aside.

5.     With a ladle, remove about a ½ cup of the coconut sauce and set aside.

6.     Add the cooked rice to the remaining coconut sauce and cook slowly, stirring frequently until
all the liquid is absorbed. Add the salt and lime juice.

7.     To serve, divide the rice pudding among 4 to 6 individual bowls, surrounding rice
with a pool of the reserved coconut sauce. Fan the mango slices over the rice and strew
with the toasted coconut. Serve warm.

 

 

 

 

SALMON AND CASSAVA CROQUETTES

(30-40 pieces)

 

ingredients

2 lbs. salmon filet

1 onion, finely chopped

1⁄2 lb. cassava, boiled and chopped

Salt and pepper to taste

1 tbs. chopped cilantro

Oil for frying

 

Directions:

Finely chop the salmon with a sharp chef knife. Combine all the ingredients in a bowl 

and mix well. With the palm of your hand, shape small balls with the salmon mixture. 

Occasionally, when your hand gets sticky, rinse it off in cold running water and continue 

shaping the balls until all the mixture is used.

In a deep saute pan reheat the oil and gradually fry the bowls until golden brown. Serve 

while hot.

Serve with Tamarind Glaze or spicy sauce

 

TAMARIND GLAZE

1/2 cup tamarind pulp with seeds (6 ounces)

1/2 cup boiling water

3/4 cup honey

1/4 cup fish sauce

1 Scotch Bonnet Pepper, minced

2 garlic cloves, minced

In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. 

Pass the paste through a coarse strainer, pressing with a firm rubber spatula to remove the 

seeds and fibers. Stir in the honey, fish sauce, Scotch bonnet and garlic. 

MAKE AHEAD

 

For more recipes from Chef Pierre Thiam 

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