Simply West African

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.