Stephen Satterfield Instagram – Gulf shrimp with tamarind sauce, red pepper coulis, or toasty fonio. Savory soupa konja, made lovingly with puffed rice, crab and okra. Cornmeal-crusted flounder. Palm bread. Tea service.
Though the particulars ebb and flow like the nearby Mississippi River, Chef Serigne Mbaye’s 7-course pescatarian sampling menu is a serious showstopper, bridging cuisines from his native Dakar, Senegal, and New Orleans. Guests who gather at community tables West African style to partake in the feast are lucky indeed.
Chef Mbaye designed Dakar NOLA @dakarnola as a valentine to two beloved (and coastal) cities: New Orleans and his native Dakar, Senegal. Traditional Sengalese spices and techniques may permeate every delicious mouthful, but the vibe is saturated with the heart and soul of New
Orleans.
For @resy’s Corner Table, Whetstone sits down with Chef Mbaye and managing director/co-owner, Dr. Afua “Effie” Richardson for a taste of Dakar NOLA’s story.
“I want people to leave our restaurant and feel like they learned that West African cuisine also matters. They learn that we have something to offer.” — Chef Mbaye
Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly.
Photographer: Kat Kimball | Posted on 23/May/2024 01:53:24
