Maty’s African Cuisine on Detroit’s Grand River Avenue prides itself as the lone Senegalese restaurant in both Detroit and greater Michigan, celebrating the cuisine of the coastal country on the shores of West Africa.
In this episode of Cooking in America, host Sheldon Simeon experiences Senegalese food for the first time, touching on its themes of bountiful fish, which Maty’s interprets as a whole grilled tilapia coated in a vinegar, garlic, mustard, lemon pepper sauce.
Amady Gueye first came to the United States 25 years ago by way of New York City. After a brush with the law for selling handbags, Gueye decided to move to Detroit, picking up two jobs — one at Applebee’s and another at Tim Hortons. After saving enough money with the help of a year-long stint driving for Uber, he opened Maty’s. Gueye is hoping his restaurant will help cultivate an “Africa Town” in Detroit. “We’re gonna make a big change in this neighborhood,” he says.
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