While I was working on my book, The Soul of a New Cuisine, I noticed the lack of high-end African restaurants in this country. This surprised me because as I learned more about the wonderful dishes and great cooking techniques found throughout the continent, I really started to fall in love with the flavors.

With the opening of Merkato at 55 Gansevoort Street in New York City in early November, I hope to introduce people to pan-African cuisine, a cooking style that doesn't really create a picture for anyone, even Africans. I think African food is where pan-Asian cooking was about 20 years ago -- it's a wonderful collection of tastes and flavors that is virtually undiscovered.

As I was putting together the menu, I thought about the flavors I wanted to include, from the rich spices of Cape Town's Malay kitchens and the hearty cooking of Senegal to the familiar flavors of Morocco and the stews and injera of my native Ethiopia. The intention is to give people an idea of what African cooking can be, showcasing tastes from throughout this massive continent. We've created a hummus bar where people can order grilled breads, sambals, chutneys, and appetizers that range from basics like grilled merguez sasuage with pap (South African-style grits) to an elegant octopus salad. We also offer a range of traditional stews, listed on the menu as "From the Clay Pot," to my own dishes inspired by my travels,  like Steak Dakar, my version of steak frites, seasoned with a range of African spices.

I'm incredibly excited to introduce the foods of my native land in the city that has become my home. More information will follow and I hope to see you all at Merkato once it opens!