Chicken Thighs with Red Palm and Coconut Rice from "Senegal: Modern Senegalese Recipes from the Source to the Bow"l by Pierre Thiam with Jennifer Sit
Chicken Thighs with Red Palm and Coconut Rice from “Senegal: Modern Senegalese Recipes from the Source to the Bowl” by Pierre Thiam with Jennifer Sit. Photo Credit: © Evan Sung.

I first learned of Kwanzaa after graduating from college, when a Nigerian-American friend invited me over to her family’s dinner to celebrate the occasion. Years later, I would celebrate Kwanzaa in my home and use it as an opportunity to explore cuisines from the African diaspora: Caribbean, South American and Southeast Asian while contemplating on one of the daily principles. This year, our Kwanzaa could be influenced by Senegal because of the beauty of Pierre Thiam’s cookbook, From Senegal: Modern Senegalese Recipes from the Source to the Bowl.

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