If you’re looking for a sweet treat to beat the heat or warm your bones in the cold of winter, African chef, entrepreneur and activist Pierre Thiam has just the recipe.
Born and raised in Senegal, Thiam has dedicated his life to sharing the joy and flavor of his West African roots. He does just that with his Teranga family of fast-casual restaurants that source their ingredients directly from African farmers.
Terange boasts two locations in New York City, but if you’re not in the city, you can still get a taste of Senegal from Thiam’s series of cookbooks, including his most recent release The Fonio Cookbook: An Ancient Grain Rediscovered.
Fonio is a West African grain similar to rice or quinoa, and it features prominently in his recipe for a delicious chocolate cake made all the better with fresh raspberry coulis, or pureed sauce. Today, Thiam is gracious enough to share that recipe with us, and you can in turn share it with your loved ones.
“This size cake usually serves eight to 12 people, but because it is so flavorful, I suggest cutting it into 24 pieces, one per serving,” Thiam says. “The cake will keep well, refrigerated in a sealed container, for up to one week.”
He also suggests using a 12-cup Bundt cake pan, or two eight-inch round or square cake pans.
Ready to travel the world without leaving your own kitchen? Follow this recipe, and experience Senegal in no time.
Photography by: Courtesy of Pierre Thiam