Simply West African

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes

Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long.Jessica B. Harris, culinary historian and author ofHigh on the Hog: A Culinary Journey from Africa to America

This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Cte dIvoire, Cameroon, Nigeria, and more.

Now, inSimply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the regions essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine,Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings.Introduce family and friends to:

Familiar dishes with a distinctly West African vibe:Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Mamans Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce
One-pot crowd pleasers:Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens
Hearty vegetables and starchy soak-em-ups:Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.