Chef Pierre Thiam Explains Senegal’s Beloved Barbecue Traditions - Eater
"This dibiterie sports a really cool vibe: dim neon lights, ochre-colored walls, low tin ceilings. Behind a waist-high brick wall is an open kitchen with a wooden table, where a cook wraps food orders in kraft paper before serving them, as an open wood-fired grill sends out delicious wafts of grilled meat. The menu offers various cuts, including offal such as liver or tripe, which are popularly called lakhass (“knots” in Wolof) for the way they are tied in long braids for cooking. All the meat is served by the kilogram and directly on kraft paper. Eating with your (right) hand is encouraged." - Pierre Gorgui Thiam
