|Headquarters||Brooklyn, NY USA|
|Press Contact||Jordan Robinson|
Teranga delivers a menu that is rooted in traditional African home cooking and that highlights ancient, nutrient-dense crops which have been cultivated in Africa for centuries. Inspired by Teranga Co-Founder and Executive Chef, Pierre Thiam, who grew up in West Africa, Teranga effortlessly melds rich and diverse culinary customs in a modern, fast casual setting. Offering DIY Grain Bowls, Cocktails, Beer & Wine in an outdoor dining setting or for delivery and take out. Ingredients are thoughtfully sourced in collaboration with smallholder farmers in Africa and local producers in America. Intricacies of African culture blend seamlessly together over an Ethiopian-brewed coffee, or a bowl of Senegalese black eyed pea stew with a side of spicy Ghanaian plantains. Teranga's current popular seasonal bowls include FU - FU (vegan and gluten free): Plantain & Red Palm Fufu with Mafe Sauce. â€˜Ndambeâ€™ Sweet Potato & Black Eyed Peas Stew over Attieke. YASSA, YASSA (gluten free):Grilled Chicken topped with Yassa Sauce over Liberian Red Rice. â€˜Keleweleâ€™ Spicy Plantains. Black Eyed Peas Salad. THE JOLLOF (gluten free): Roasted Salmon topped with Moroccan Charmoula over Jollof Fonio. â€˜Keleweleâ€™ Spicy Plantains. Black Eyed Peas Salad. Available for delivery and pick up only, Tuesday through Sunday (12pm-8pm), Terenga is located in the heart of Harlem (1280 5th Avenue, Harlem NY). Orders can be placed here and is also available on Seamless, Caviar, and Uber Eats.
Some call it Senegal, others Sunugaal, and not too long ago, The Jollof Kingdom. Teranga Co-Founder & Executive Chef, Pierre Thiam, cultivated his culinary curiosity and passion for traditional African cuisine while growing up on the coast of West Africa where he was immersed and inspired by the rich and diverse culture. Rooted in traditional African home cooking that emphasizes African-grown ingredients, Teranga is a culinary journey into the depth, diversity, and deliciousness that the motherland has to offer. In Senegal, â€œTerangaâ€ is perhaps the most highly regarded value. Roughly translated, it means â€œgood hospitality.â€ In practice, Teranga reflects how one treats a guest â€” with open arms and a seat around the bo At Teranga, we are in constant conversation with tradition. From the source to your bowl, Teranga is committed to serving authentic dishes from across Africa, and promoting sustainably-grown African ingredients. With 60% of the worldâ€™s farmlands in Africa, Teranga believes the continent will play a major role in shaping the worldâ€™s future food supply chain. By buying organic, indigenous, and, often, climate change-resilient crops from smallholder farmers in Africa, Teranga provides a showcase for superfoods like baobab, fonio, moringa and red rice â€” and has established itself as a major partner in the emergence of these small business owners.