Where to Start with Pierre Thiam
Pierre Thiam is a Senegalese-born chef, author, and social entrepreneur who has become the most prominent ambassador for West African cuisine in the world. Raised in Dakar, Senegal, he moved to New York in the early 1990s and built a career that bridges fine dining and cultural advocacy. He is the executive chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, the signature chef of the five-star Pullman Hotel in Dakar, and the co-founder of Yolele, a company that promotes fonio and other African supergrains. Thiam has published four cookbooks, each expanding the audience for West African food. His work has earned a James Beard Award nomination and widespread critical acclaim, with his books named among the best of the year by the Los Angeles Times, Food Network, Epicurious, and Smithsonian. Beyond the kitchen, Thiam advocates for sustainable agriculture and fair trade practices across West Africa.
Start here
Simply West African
Pierre Thiam · 240 pages · 2023 · Easy
Themes: west african cuisine, senegalese cooking, jollof rice, home cooking, fonio
The most accessible introduction to West African cooking available today, written by the chef who has done more than anyone to bring the cuisine to a global audience. Pierre Thiam’s fourth cookbook distills decades of professional cooking and cultural advocacy into 80 recipes designed for the everyday home kitchen.
Why Start Here
Of all Thiam’s books, this is the one that best captures his ability to make West African food feel achievable for any home cook. His earlier works, “Yolele!” and “Senegal,” are excellent but more specialized, focusing on Senegalese cuisine specifically. “Simply West African” casts a wider net, covering dishes from across the region while keeping the ingredient lists realistic and the instructions crystal clear.
Thiam teaches you the fundamentals: how to build a proper tomato base, how to balance scotch bonnet heat, and how to use ingredients like fonio and dawadawa to create depth. The 80 recipes range from quick weeknight meals to dishes for entertaining, and each one includes tips that explain the reasoning behind the technique.
What to Expect
A beautifully photographed 240-page hardcover organized around the building blocks of West African cooking. The early chapters cover essential sauces, spice blends, and pantry staples before moving into main dishes, sides, and desserts. Some specialty ingredients are needed, but Thiam provides guidance on sourcing and suggests substitutions where possible. Named a Best Cookbook of the Year by the Los Angeles Times, Food Network, Epicurious, and Smithsonian.