Someone holds a bowl of vibrant West African vegetable stew over a marble surface. The cookbook, "Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam" from Gneiss Spice, is displayed beside it.
A chef plates vibrant West African dishes from "Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam" (Gneiss Spice), assisted by two others in a warmly lit restaurant kitchen with colorful meals on the counter.
Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam from Gneiss Spice is held over a table beside a plate of food and a small bowl of green sauce on a light blue textured surface.
Someone holds a bowl of vibrant West African vegetable stew over a marble surface. The cookbook, "Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam" from Gneiss Spice, is displayed beside it.
A chef plates vibrant West African dishes from "Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam" (Gneiss Spice), assisted by two others in a warmly lit restaurant kitchen with colorful meals on the counter.
Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam from Gneiss Spice is held over a table beside a plate of food and a small bowl of green sauce on a light blue textured surface.

Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam


$ 28.00
Minus Plus

James Beard Cookbook Hall of Fame Winner

Experience the vibrant cuisine of West Africa, any night of the week

“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

In Simply West African, chef and culinary ambassador Pierre Thiam brings the bold, comforting flavors of his home region straight to your kitchen. Whether you’re simmering a tomato-ginger chicken stew or crisping herb-coated cutlets, this is a cookbook rooted in community and meant for everyday cooking.

With 80 deeply flavorful, approachable recipes, Thiam shows how West African cuisine—spanning Senegal, Ghana, Nigeria, Cameroon, Côte d’Ivoire, and beyond—already lives in many of our kitchens. If you love okra, collard greens, black-eyed peas, or peanut stew, you’ve already been cooking in the region’s culinary language. Now, Thiam invites you to do so with intention.

“His recipe book is as welcoming as Senegal itself!” writes Lupita Nyong’o, praising how his passion for his food and culture is “transfused” into every page. Dishes like Chicken Yassa Tacos, Saucy Shrimp with Fonio Grits, and Roasted Eggplant in Peanut Sauce bring tradition into a modern context—weekday-friendly and crowd-pleasing. And his one-pot meals? Pure comfort.

This book is both a deep culinary education and a warm, generous welcome. As Eater writes, “No matter how far removed from the rest of the globe your kitchen may be, you’re never truly far from a new world of inspiration.”

Spices to pair with this cookbook:

  • Berbere – While Ethiopian in origin, this fiery, fragrant blend adds depth to peanut stews and roasted veggies
  • Ginger (Ground) – Essential in many West African dishes and drinks
  • Smoked Paprika – For those smoky tomato sauces and braised meats
  • Grains of Paradise – A native spice with peppery, citrusy complexity