There’s still a long road ahead for Yolélé, as Thiam describes his plans to eventually move packaging operations from America back to Senegal (the spices originate in West Africa, but at present, packing and jarring them are accomplished stateside), building a mill in Mali that would further support West African communities, “and establish a structure in Senegal that is going to be doing the packaging and distribution.”
Where fonio could spark creativity for chefs of any background, the spices work even harder. “They’re not only supporting communities back home but they’re climate friendly and they add to educating people about the cuisine of West Africa.”
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