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SoFAB hosts Senegalese-Creole connection dinner

Chef Serigne Mbaye and Howard Conners present a dinner at Southern Food & Beverage Museum

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Afro-Creole connection

Serigne Mbaye and Howard Conyers present a Senegalese-Creole dinner at the Southern Food & Beverage Museum (1504 Oretha Castle Haley Blvd., 504-569-0405; www.natfab.org) at 7 p.m. Saturday, June 3. Mbaye spent some of his youth in West Africa, studied the cooking of Senegalese chef Pierre Thiam and is currently a senior line cook at Commander's Palace. Conyers is a NASA rocket scientist and barbecue expert.

  The dinner draws connections between dishes from West African, primarily Senegal, and Creole cuisine. Mbaye's menu includes akara, black-eyed pea fritters served with braised cabbage, collard green pesto and tomate epicee sauce. Red yassa Gulf fish Provencal is served with tomato sauce, root vegetables, jasmine rice and palm oil. Mbaye's take on the traditional stew, Mafe, is a peanut and okra sauce served with Louisiana shrimp and potatoes. The dessert sombe is coconut rice pudding topped with raspberry and strawberry coulis, banana brulee and sour cream. Mbaye will introduce each dish.

  The dinner costs $100. Tickets are available on the Southern Food & Beverage Museum website.

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