Chef Serigne Mbaye, Bridging Cultures Through Food

In New Orleans, Chef Serigne Mbaye is motivated by the purpose of healing people’s souls through food. Serigne was born in Harlem, New York and moved to Dakar as a child. His culinary passion took him to Paris, San Francisco, and eventually, New Orleans. 

Serigne Mbaye cooking in Barcelona | Sam Zucker

It was only natural that he was drawn to the restaurant business; his mother, who moved from Dakar to New York managed one of the first Senegalese restaurants in New York. In New Orleans, Serigne curates delectable Senegalese meals through pop-ups, known as Dakar Nola, serving modern Senegalese cuisine. 

The similarities between New Orleans and Dakar are palpable, particularly through the “benn chin,” or one pot dishes, such as Gumbo, a popular Creole dish in New Orleans, and Thieboudienne, which is considered to be the national dish of Senegal. 

Shrimp & Fonio Grits: Gulf shrimp, bell peppers, fonio, tamarind sauce, and green onions. | Dakar Nola

Serigne focuses on the acidity, spiciness, saltiness, and tanginess of the dishes. Through each culinary experience, he aims to show the intersections of various cuisines with African traditions. There is a history behind the food that Serigne shares, and it bridges the culture, history, and traditions between New Orleans and Dakar. “New Orleans is home now,” he expressed.