Africa Exclusives

Plate editors Chandra Ram and Liz Grossman stop by Bolat restaurant in Chicago to reveal the most suprising things about the November/December African issue—from the colonial influences that inspire the surprisignly complex cuisine, to why you won't find recipes for lions, tigers or wildebeest.

The African issue Menu Maestro Pierre Thiam of Pierre Thiam Catering in New York City discusses his native foods of Senegal and more.

Chef/Partner Carrie Nahabedian of Naha in Chicago talks about the prehistoric joys of crunching on water hyacinth, trying kudu and other exotic animals and more adventures from her last trip to Africa.

African cuisine

1/16/2013 7:28 AM Posted By: Ellen Schiller

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