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Dalton News
Students Enjoy Traditional African Cuisine Before Ghana Trip
Over winter break, 21 students will travel to Ghana during the country’s “Year of Return,” which celebrates the resilience of African people and commemorates the 400-year anniversary of the arrival of the first enslaved Africans in Jamestown, Virginia. In preparation for their trip, students visited Senegalese Chef Pierre Thiam’s new restaurant, Teranga.
Located on Fifth Avenue in The Africa Center, Thiam’s restaurant is rooted in traditional African home cooking that emphasizes African-grown ingredients and offers a culinary journey into the depth, diversity, and deliciousness that the continent has to offer.
In Senegal, “Teranga” (a Wolof word) is perhaps the most highly regarded value. Roughly translated, it means “good hospitality.” In practice, Teranga reflects how one treats a guest with open arms and a seat around the bowl.
During the visit, students explored the restaurant’s library of African literature and learned about the plans for the emerging Africa Center. They also spoke with Chef Thiam, a former Dalton parent, about his vision and why he was inspired to create Teranga. The outing concluded with a delicious meal of kelewele (spiced plantain), jollof fonio (an ancient African grain similar to quinoa), yassa (a Senegalese onion sauce), grilled chicken, Moroccan salmon, and efo riro (a kind of stewed greens of Yoruba origin).
“Sitting around a big table with some of my closest peers and favorite teachers was such a wonderful experience,” said Claire Bushell ’20. “I think the highlight for most of us was the Bissap juice because we were practically fighting over who got the last cup! As someone who lives a block away from Teranga and frequently visits, I am really happy that more people are being exposed to the amazing food and culture that Africa has to offer. As we prepare for our journey to Ghana, I am excited to engage with the West African communities here in New York City who display their heritage and culture with pride and openness.”
Story submitted by Dalton Faculty Member Donald Okpalugo
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