African cuisine has always been well represented in the United States, particularly in dishes characterized as “Southern” in origin, like gumbo or hoppin’ john. But even before chef Serigne Mbaye’s New Orleans eatery Dakar NOLA was named the Best New Restaurant of 2024 at the James Beard Awards this week, the contributions of the African diaspora to the American diet had at last begun to enjoy a long-overdue reappraisal via reality television, Netflix docuseries and, most important, a number of widely praised dining establishments: If you want to book a table at Tatiana in Manhattan, Dept of Culture in Brooklyn or Kann in Portland, you’d better plan ahead, because their tables are often booked up well in advance.In this episode, Smithsonian contributor Rosalind Cummings-Yeates explains how the ascendancy of pan-African cuisine from “auntie” restaurants into the rarefied fine dining sphere is part of a larger and more meaningful campaign of cultural reclamation. And Mbaye tells us why it was so important to him to make Dakar NOLA a showcase of the distinctive flavors of Senegal, where he spent his formative years.Read Rosalind's Smithsonian story about the rise of West African fine dining in the U.S. here.See the full list of 2024's James Beard Award winners here.Find prior episodes of our show here.There’s More to That is a production of Smithsonian magazine and PRX Productions.From the magazine, our team is Chris Klimek, Debra Rosenberg and Brian Wolly.From PRX, our team is Jessica Miller, Adriana Rosas Rivera, Genevieve Sponsler, Rye Dorsey, and Edwin Ochoa. The Executive Producer of PRX Productions is Jocelyn Gonzales.Fact-checking by Stephanie Abramson.Episode artwork by Emily Lankiewicz / photography by Katherine Kimball, Joshua Brasted, and Jeremy TauriacMusic by APM Music.