Teranga Midtown

Chicken Thighs With Coconut Rice Recipe: A Step-by-Step How-to | Eater

"Co-founded by Senegal-raised chef Pierre Thiam, this fast-casual West African spot in New York City serves as a platform for introducing authentic Senegalese and West African dishes to American diners. Many recipes draw on classics like thiebou guinaar—adapted into approachable dishes such as chicken thighs with red palm–coconut rice—while relying on traditional ingredients like red palm oil, prized for its floral flavor and bright red color and recommended to be sourced sustainably (Thiam cites brands like Nutiva in the U.S.). The kitchen emphasizes cultural connections to Southern and Caribbean cuisines, and Thiam frames his work as custodial and ambassadorial, extending beyond the restaurant through initiatives like Yolélé to open markets for sustainably grown West African crops." - Bettina Makalintal