It’s dinner hour, and my accomplice and I are dining in the South End’s newest hot spot, a Senegalese restaurant called Teranga. We’re deep into the appetizers, the nems (the West African take on Vietnamese spring rolls, stuffed with finely chopped shrimp, beef, and vegetables), and fighting over the last accara (a black-eyed pea fritter with a talk-back-to-your-tongue tomatoey dipping sauce). Meanwhile, we’re contemplating our next course. Perhaps the thiebou djeun, the national fish dish of Senegal? Or maybe the mafé, a peanut-flavored lamb stew? Suddenly, two fire trucks screech to the curb, and nine firefighters in full gear pour out. There’s no smoke, no visible reason for an SOS. Out of the kitchen and onto the sidewalk glides owner Marie-Claude Mendy. Fast and efficient, savvy and graceful, she’s able to cook, serve, manage, and schmooze — not to mention handle such surprises — all while keeping her ensemble spotless. The fire engines retreat, as if backing away from an embarrassing affront instead of an overly sensitive smoke detector; Mendy, on the other hand, turns serenely to her guests, smiling almost regally as she walks back to the kitchen. A systems analyst by day and a restaurant owner by night, she now presides over the only Senegalese restaurant in Boston. We couldn’t help but wonder how this Jackie of all trades gets it all done.
Why would a perfectly sane person with a good day job open a restaurant? And in this economy? First of all, thank you for assessing me as “perfectly sane” — some of my coworkers may not agree with you on that! Opening a restaurant has been a dream of mine ever since the age of 11. My love for entertaining and passion for food pushed me to open a restaurant. I found the perfect location a few years ago, before the economy got worse, but I was already engaged in the project.
What should diners know about the food and traditions of Senegal? What makes Senegalese food special? The unparalleled flavors of the cuisine and the different spices used are the quintessence of Senegalese cuisine. For instance, we have about five different onion sauces on the menu, each with a different flavor. The complexities involved in making Senegalese food, from the marinades to the spices to the processes, make the dishes distinctive. The traditions of Senegal revolve around hospitality, entertaining your guests, and making sure they enjoy their meals and dining experience — that’s Teranga!
How did you come to be here, in Boston, opening this restaurant now? I came to the US because I was always fascinated by the country. I first lived in Washington, DC for five years before moving to Boston. I visited Boston in August 2000 and immediately fell in love with the city; it reminded me a lot of London, where I had also previously lived. I moved to Boston in April 2001 and never looked back. I started writing the restaurant business plan in 2002, making constant changes to adapt to any locations until I found what I would like to refer to as the “perfect” location, the current space for the restaurant.
Can you do this and still keep your “day job”? Most certainly! I have put together a strong team working for the success of Teranga, a team composed of a hospitality consultant, a lawyer, a CPA, a restaurant management consultant, and a PR firm. And I have my childhood friend Issagha Fofana helping me out in the kitchen.
What was the craziest day so far? The opening night? Our craziest night was a week after our opening night. We had about 20 to 30 people waiting in line to get in by 8 p.m., and the restaurant was full!
