By Leslie Brenner
There may be no more exciting chef on the American cooking scene these days than Kwame Onwuachi. The creator of highly acclaimed New York City hot spot Tatiana and author of two books seems to be everywhere.
In September he opened a new restaurant in Washington, D.C, Dōgon, and then last month added a 4-seat tasting counter within it, called Sirius.
Pete Wells profiled Onwuachi in the New York Times [read the story without a paywall through Dec. 3, 2024].
Last February, I wrote about Onwuachi’s jambalaya. The dish carries deep meaning for the chef, whose Baton Rouge-born mother made it for him when he was growing up.
READ: “Kwame Onwuachi’s jambalaya is a thrilling expression of a Creole classic”
The jambalaya Onwuachi included in My America: Recipes from a Young Black Chef is hands-down the best I’ve ever had. Our adaptation streamlines his version for home cooks.
RECIPE: Kwame Onwuachi’s Jambalaya