KM – 27 Dec, 2025

In late November, we spoke with Khadim Mané, the head chef and founder of Senegalese restaurant, Little Baobab. Born and raised in Senegal, Khadim grew up in a culture shaped by teranga, a Wolof term often used to describe the spirit of generosity and hospitality that is woven into the fabric of Senegalese values.

Khadim explained that growing up, it was mostly women who cooked in his family, and that becoming a chef was never something he imagined for himself. It was only after leaving home and arriving in the UK that his desire to learn about making Senegalese food developed.

“When I arrived here the first thing that made me struggle was missing my home town food. I really struggled with that and the money was not there and the option you had was getting some chicken and chips and stuff. And if you want to be healthy, you’re not going to stick with that.”

Khadim's journey with cooking was gradual. He started by learning how to make North African food like burek and shakshuka whilst supporting a friend's food business at festivals.

He would also call his sisters back home, who would share recipes for making meals they grew up eating over the phone. Dishes like mafé and chicken yassa, two of the most popular offerings at Little Baobab were the first Senegalese dishes he learnt to make at that time because they were cost-effective and long lasting.

We also spoke about food culture and fermentation practices in Joal, the coastal town in Senegal where Khadim grew up. In Joal, fermentation is part of everyday life. The high temperatures make it ideal for curing and fermenting fish, as well as fermenting milk into yoghurt.

“In Joal, in our village, mainly what we eat there is very healthy because we use less oil. And having that [fermented] millet daily, in the morning you can have the chakry, with yoghurt and milk. We get the milk straight from the cow and that milk we ferment as well.”

Chere (millet), a gluten-free grain eaten every day, is central to the diets of locals, and can be served sweet and savoury, for breakfast and evening meals. Chere is fermented to develop a rich, sour flavour and forms the base of dishes like chakry.

Dried and fermented fish, commonly know as 'guedj', is used to deepen the flavours of different dishes. Fermented seeds such as 'nététou', also known as dawadawa or ogiri to flavour to dishes like peanut butter stew and Thiebou Dienne (Senegalese jollof rice).

Khadim also highlighted that there was a certain skill that came with knowing which type of guedj to use when, along with which dish could be complemented by the addition of nététou or nokos (fresh herb seasoning).

For Khadim, understanding and preserving traditional food practices is important because they offer practical and cost effective ways of maintaining healthy eating habits.

“It’s really important for me to know our origin and why our grandparents were living long. When you go to the village, people live for like a hundred years, and you say, 'How is that possible?' It’s just that they are healthy. It’s what they are eating. In the city, you eat a lot of oil, a lot of Maggi, all those things, they’re not good for our health.

But in the village, they mainly use fermentation, fermented food, because when you do that you’re saving money and you’re eating healthy. And those things you ferment will last you long.”

When we met him, Khadim was developing a 6-month programme for young people between 16-25 in London. He hopes to teach them to cook using traditional African practices and to help them become self-sufficient and independent in their food choices.

“I want them to understand that it’s not just about eating outside, it’s about understanding how to save money; how to be independent, to do things by yourself. Why I am bringing this up is because, take for example myself. It comes from arriving here without speaking any word of English, without having any money, and teaching myself that its not about privilege, it's about opportunities.”

Little Baobab was recently awarded the African Food Award at this year’s Be Inclusive Hospitality Spotlight Awards. A well deserved win for the restaurant which has grown a loyal following through their delicious food, homely atmosphere, live performances and cultural events.

You can listen to our full interview with Khadim here: