Simply West African: Easy, Joyful Recipes for Every Kitchen

Cooks who might cook Thai food one night, Mexican the next, and Italian another are denying themselves many pleasures if they think West African food requires a radical restocking of their pantry.

In this engaging, approachable book, Senegal-born chef Pierre Thiam, who runs Teranga in NYC as well as restaurants in Senegal and Nigeria, makes it clear that it's easy to add West African food to your home repertoire. His informative headnotes teach you about everyday cooking, how meals are composed, and how special occasions are celebrated.

Among the many recipes you could enjoy:

• Smoky black-eyed pea hummus
• Ginger chicken kedjenou, a braise with eggplant and tomato
• Coconut collard greens with butternut squash
• Sauteed corn, shiitake mushrooms, and cherry tomatoes

We’re so impressed by this book that we’re including it in our Fall Cookbook Club. You can join just for the Simply West African sessions, for the whole Fall Season, or even for a full year.

Hardcover. Color photographs throughout.