Experience the vibrant cuisines of West Africa any night of the week with 80 easy accessible
recipes from a James Beard Award–winning chef. “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 of High on the Hog: A Culinary Journey
from Africa to America A BEST COOKBOOK OF THE YEAR: Los Angeles Times Food Network San
Francisco Chronicle Epicurious Smithsonian Vice 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 Côte d'Ivoire
Cameroon Nigeria and more. Now in Simply West African celebrated chef and West African
cooking authority Pierre Thiam unlocks the region’s 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 Maman’s
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.
