This week on Special Sauce Part 2 of my conversation with chef Hamissi Mamba, who runs the amazing East African spot Baobab Fare in Detroit with his wife Nadia Nijimbere. With the restaurant, their African market called Soko, and their street food pop-up Waka, Mamba and Nadia are building a cultural bridge between Detroit and their native Burundi. They fled their home country as refugees, determined to build new lives in the US with their children - and the traditional dishes they grew up with became the foundation.
Special Sauce Live, Ed Levine Edition: Serious Eats Lives! [2/2]
Special Sauce Live, Ed Levine Edition: A Serious Eater Is Born! [1/2]
Special Sauce: Nik Sharma on the Kitchen as Laboratory [2/2]
Special Sauce: Nik Sharma on the Stories Told by Seasoning [1/2]
Special Sauce: Priya Krishna on Cooking and Being "Indian-ish" [2/2]
Priya Krishna on Special Sauce: How Indian-ish Came to Be [1/2]
Special Sauce: Joe Yonan on Charting Your Own Path [2/2]
Special Sauce: Food Editor Joe Yonan on Finding the Color of His Parachute [1/2]
Special Sauce: Jason Wang on Building a Xi'an Famous Foods Empire [2/2]
Special Sauce: Jason Wang on the Origins of Xi’an Famous Foods [1/2]
Special Sauce: Kwame Onwuachi's Journey From Setbacks to Success Story [2/2]
Kwame Onwuachi on Special Sauce: Notes From a Young Black Chef [1/2]
Special Sauce: Allison and Matt Robicelli on Moving to Baltimore [2/2]
Special Sauce: Matt and Allison Robicelli on Cupcakes and the Bonds of Suffering [1/2]
Special Sauce: Tommy Tomlinson on Asking for Help When You Need It [2/2]
Special Sauce: Tommy Tomlinson on Untangling Food, Love, and Loving Food [1/2]
Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken [2/2]
Special Sauce: Osayi Endolyn on Nigerian Food, Writing, and Identity [1/2]
Special Sauce: “Is Deep Dish Pizza a Casserole?” And Other Pressing Pizza Questions [2/2]
Special Sauce: Uncovering Pizza's US Origins [1/2]
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