Yolélé A purpose-driven African food company currently specializing in the African supergrain- fonio.
|Founder||Pierre Thiam, Philip Teverow|
|Headquarters||Brooklyn, NY USA|
YOLÉLÉ FONIO PILAFS $7.00
Yolélé is a purpose-driven African food company founded in 2017 to share the continent’s many delicious ingredients with the world and revolutionize food production. Yolélé's first ingredient platform is fonio, a culinarily flexible and nutrient-dense grain hailing from West Africa. This eco-friendly, gluten-free, vitamin-rich, and low GI supergrain boasts a light, nutty flavour and can be used as a healthier alternative to rice, couscous, quinoa, or polenta. By restoring degraded soil, fonio farmers across the African Sahel benefit from both its numerous health benefits and life-saving income. Yolélé is now a leading African food brand that seeks to improve the grain’s entire value chain by collaborating with organizations and agricultural researchers that complement their important mission. With the support of NGOs and experts at universities across the US, Yolélé continues to offer invaluable input and services to smallholder farmers and local West African food processors. Its health-conscious founders work with import and distribution companies like Woodland Foods to provide professional chefs, foodies, and food manufacturers with organic specialty ingredients.
In the early 2000s, Senegalese chef Pierre Thiam recalls roasting a whole lamb on the sidewalk in front of his restaurant in Brooklyn. Philip Teverow, a natural and specialty food industry consultant, happened to walk by and knew he needed to learn more about Pierre’s intriguing recipe. The two became fast friends and partnered up when they realized they could put their experience and expertise to good use for a greater purpose. Together, co-founders Pierre and Philip assembled a global audience for traditional African ingredients by providing subsistence farmers with a sustainable living wage through their work.
Pierre ThiamCo-Founder + President
Philip TeverowCo-Founder + CEO
The New York Times Magazine A Chef’s Dream to Restore an Ancient West African Grain A profile story on Yolele's co-founder Pierre Thiam and how he is bringing the ancient African supergrain, fonio, to the masses.
Bon Appetit The Senegalese Chef Behind America’s New Favorite Supergrain Pierre Thiam used to have to smuggle fonio from West Africa into the U.S. Now he’s getting it into as many of the country's restaurants and grocery stores as he can.
The Washington Post Is fonio the new quinoa? One chef hopes the tiny West African grain will be. Pierre Thiam shares fonio and recipes with The Washington Post.