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

  • Homemade kankankan (page 32)

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

    • Categories: Spice / herb blends & rubs; Cooking ahead; West African
    • Ingredients: peanut flour; yellow masa flour; smoked paprika; ground cayenne pepper; ground ginger; whole nutmeg
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Notes about Recipes in this book

  • Herb-roasted halibut chermoula

    • meggan on December 05, 2024

      I love this sauce. This recipe makes plenty to use later.

  • Garlicky parsley rof

    • rmardel on February 08, 2025

      Excellent. I could put it on everything.

    • alysekstokes on July 17, 2025

      This is bright, spicy, and great to have on hand. It's beautiful on fish or roasted veggies and makes a great dressing or sauce when mixed into a vinaigrette or swirled into some yogurt.

  • Classic lemony yassa sauce

    • alysekstokes on May 14, 2026

      Absolutely delicious! I served with cod filets and that, paired with some rice, made for a great light supper.

  • Moyo sauce goes with everything

    • rmardel on December 07, 2024

      This is fabulous! Far more complex and compelling than I expected. A familiar set of ingredients that has become something more than the sum of the parts.

  • Pierre's pumpkin-peanut rice balls

    • JanayBlaze on October 17, 2023

      These are pretty delicious with the roasted eggplant and the mafe peanut sauce. I think mine were a bit looser than they should've been, but still very good.

  • Papa's famous chicken yassa tacos

    • jenburkholder on May 25, 2024

      Very good. We used corn tortillas for GF option. Ate leftover chicken and sauce over rice, also delish!

    • nellia33 on February 10, 2026

      Yes it was a succes ! #senegal

  • Poulet braisé, or Ivorian roasted chicken

    • JanayBlaze on October 17, 2023

      This was great. Cut down on the habanero to accommodate my elderly Grandma, but will definitely be making this again.

    • jenburkholder on December 19, 2023

      Very tasty roast chicken. We used one Scotch Bonnet from our garden which wasn't very hot - would increase in the future. Also I'd add more salt. Marinated about 6 hours, used spatchcocked chicken which cooked beautifully (though I cooked slightly lower than 500!). Easy, a bit different roast chicken recipe. Served with the recommended Moyo Sauce (salsa-like condiment) which was a pleasant, but not mandatory, accompaniment.

  • Blackened salmon with moyo sauce

    • rmardel on February 08, 2025

      This is utterly fabulous! The fish was perfect. The exhaust fan is a necessity.

  • Smoked fish and rainbow chard kontomire stew

    • jenburkholder on October 19, 2023

      Oh I loved this. Substituted smoked catfish for smoked mackerel and added the chard stems in, frying along with onions. Served with the mashed plantains and some Viet pickled green papaya, made the best dinner in a long time. You know it’s good when you’re still excited to eat it on day 6!

  • Coconut collard greens with butternut squash

    • meggan on September 30, 2023

      Didn't have enough collards so I had to add Gai lan leaves and used honey butter squash which is delish.

    • fprincess on August 14, 2024

      Looked pretty but tasted meh. Butternut squash took much longer than specified in recipe. Made for cookbook club event.

    • rmardel on February 08, 2025

      I thought this was utterly fabulous. And the leftovers are even better (if there are leftovers) Much of the work can be done in advance, making it great for a party. Cook the collards and set aside. The butternut squash can also be cooked in advance. Timing will depend on the age of your butternut squash. Then everything can be stirred together and warmed at the last minute.

    • angela_gnbj4y on January 17, 2026

      This is an excellent recipe. It’s a medium spice level as written. I used leeks instead of onion (just what I had on hand) but otherwise made per the recipe. We loved it. Next time would make rice or some other grain to go with.

  • Charred sweet potatoes

    • rmardel on February 08, 2025

      How can anything so simple be so good? If you have parsley ROF in the fridge, and I now seem to keep it around, this is a fabulously simple thing to pull together.

  • Crispy roasted harissa Brussels sprouts

    • jenburkholder on December 19, 2023

      Very tasty and very simple side. Ate with the poulet braisé and red red.

  • Okra with tomatoes

    • jenburkholder on October 23, 2023

      Simple but very pleasant. Worth making when okra and tomatoes are in season.

  • Sautéed corn, shiitake mushrooms, and cherry tomatoes

    • rmardel on February 08, 2025

      Made off-season with frozen corn. Still excellent.

  • Mashed sweet plantains

    • jenburkholder on October 19, 2023

      Great, simple side dish. I used slightly less red palm oil as I didn’t need it so rich.

  • Vegetable yassa

    • jenburkholder on March 18, 2024

      Good, simple supper served with fonio. Every part took a bit longer to cook, including the sauce. Used the full batch of sauce and added a block of tofu, fried.

  • Senegalese ndambe peasant stew

    • jenburkholder on October 22, 2023

      Eh. Even for as simple as it is, a little too plain. Needed some spices or some more heat.

  • Red bean-tomato stew (Red red red)

    • jenburkholder on December 29, 2023

      Good, but not better than any other version of red-red I’ve made. Probably prefer black-eyed peas to red beans flavorwise in this dish.

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  • ISBN 10 0593578023
  • ISBN 13 9780593578025
  • Linked ISBNs
  • Published Sep 19 2023
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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.

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