What if you could unlock the rich and varied flavors of African cooking right in your own kitchen? African culinary traditions are woven deeply into global food culture, yet they often remain underexplored outside their regions. Today, African cooking is gaining well-deserved recognition, offering vibrant ingredients, time-honored techniques, and stories that connect food to identity and history.
Leading culinary voices like Selasi Gbormittah, a Great British Bake Off semi-finalist with a passion for Ghanaian cuisine, and Carla Hall, a celebrated chef and TV personality known for her soulful cooking, champion these stories. Their discoveries—from Zoe Adjonyoh's modern Ghanaian recipes to Pierre Thiam's masterful West African dishes—show how African cooking offers both heritage and innovation. These experts highlight how the continent’s culinary arts enrich your cooking skills and cultural understanding.
While these expert-curated books provide proven frameworks, readers seeking content tailored to their specific taste preferences, experience levels, or dietary needs might consider creating a personalized African Cooking book that builds on these insights. This approach combines trusted expertise with your unique culinary journey.
Selasi Gbormittah, a baker and Great British Bake Off semi-finalist, praises this book as "an amazing book!" encouraging everyone to buy and review it. His enthusiasm highlights the book's ability to connect deeply with cooks seeking authentic Ghanaian flavors. This endorsement comes from someone who blends creativity with culinary expertise, lending weight to the book's approach. Additionally, The National Post notes it offers "an opportunity to revisit Ghanaian cuisine with more confidence," underscoring how this book educates and empowers cooks to embrace African cooking with greater assurance.
Zoe Adjonyoh is a writer, chef, and food justice activist on a mission to bring African food to the masses. As a mixed-race, queer woman born to a Ghanaian father and Irish mother who works at the intersections of food, culture, identity, and politics, she is driven to create change in the food landscape. Through her online single-origin spice shop, teaching, and cooking, Zoe seeks to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora. Zoe also founded the platform Black Book for Black and non-white people working within hospitality and food media. Join her as she dismantles, disrupts, and decolonizes the food industry while supporting marginalized communities and building a more equitable food system.
Drawing from her rich heritage and activism, Zoe Adjonyoh offers more than recipes in this book; she invites you into the heart of Ghanaian cuisine with a fresh perspective tailored for today’s kitchens. You learn how to remix traditional dishes like Red Red Stew and Jollof Fried Chicken with accessible techniques and bold flavors that reflect Ghana's vibrant markets and cultural stories. The book balances storytelling with practical cooking, making it ideal if you want to explore African cooking beyond basics and understand the cultural significance behind each dish. Whether you’re an experienced cook or new to West African flavors, this book provides inspiration for both hearty meals and flavorful feasts.
Marcus Samuelsson, a New York Times bestselling author and chef known for his expertise in global cuisines, champions this book for how effortlessly it brings West African flavors to everyday cooking. He highlights the deep influence West African ingredients have had worldwide and praises the book’s accessible approach. Samuelsson's appreciation stems from how the book reframes familiar foods with a rich cultural context. Additionally, Sean Sherman, renowned Oglala Lakota chef and Indigenous food advocate, points to this book as key to understanding the roots of Southern American cooking, emphasizing its role in unveiling culinary history through West African traditions.
“I’m honored to celebrate this new work that explores how simple it is to incorporate West African flavors into everyday home cooking as many of these components have influenced global cuisines.”
Chef, restaurateur, and cookbook author Pierre Thiam was raised in Dakar, Senegal. He is the executive chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal as well as the executive chef and co-owner of Teranga, in New York City. He lives in El Cerrito, California with his wife Lisa, their daughter Na’ia, and dog Malcolm. Lisa Katayama is a Tokyo-born writer who has been featured in Wired and The New York Times Magazine and is the author of Urawaza: Secret Everyday Tips and Tricks from Japan.
What started as Pierre Thiam’s desire to bring West African flavors into everyday kitchens became a culinary journey readers can join with Simply West African. Drawing on his deep roots as a Senegalese chef and restaurateur, Thiam breaks down regional ingredients and dishes, like Chicken Yassa Tacos and Root Vegetable Mafe, into approachable recipes. You’ll gain practical skills in using staples such as fonio and black-eyed peas, while also understanding the cultural ties these foods hold across countries like Senegal, Ghana, and Nigeria. This book suits anyone eager to explore West African cuisine without feeling overwhelmed by complexity or unfamiliar ingredients.
This AI-created book on African cooking is tailored to your skill level and culinary interests. By sharing your background and specific goals, you receive a custom guide that explores traditional and modern cooking methods suited to your needs. Personalization matters here because African cuisine is vast and varied, so focusing on what excites you makes learning more effective and enjoyable. This book is created just for you, providing a clear path through rich culinary traditions and contemporary techniques.
TailoredRead AI creates personalized nonfiction books that adapt to your unique background, goals, and interests. Instead of reading generic content, you get a custom book written specifically for your profession, experience level, and learning objectives. Whether you're a beginner looking for fundamentals or an expert seeking advanced insights, TailoredRead crafts a book that speaks directly to you. Learn more.
2025·50-300 pages·African Cooking, Traditional Methods, Modern Techniques, Regional Flavors, Ingredient Selection
This tailored book explores the rich spectrum of traditional and contemporary African cooking techniques, blending time-honored methods with modern culinary insights. It reveals how to master authentic dishes by focusing on your unique interests, skill level, and culinary goals. The content covers essential ingredients, regional flavor profiles, cooking methods, and plating styles, all adapted to your background for an immersive learning experience. By synthesizing diverse African culinary knowledge, this personalized guide allows you to build confidence in the kitchen while embracing the continent’s vibrant food heritage. It offers a clear path through complex expert content, making the journey into African flavors accessible and enjoyable.
Carla Hall, a chef and television personality known for her deep expertise in soul and African American cuisines, praises Pierre Thiam's work for its vivid portrayal of Senegal's food and culture. She highlights how his passion shines through every page, inviting you to experience the vibrant flavors and stories of Senegalese hospitality, or teranga. "Pierre Thiam's passion for his homeland is palpable in his second cookbook Senegal. He promises to transport the reader into the vibrant and diverse culture of Senegal through pictures, history, food, and teranga or ‘hospitality,’ and he delivers ten-fold." This book transformed Carla’s understanding of West African cuisine and affirmed its rising influence in the culinary world. Fellow artist Danny Simmons adds that the book's vivid photographs and cultural richness make you almost smell the dishes, enhancing the immersive experience.
“Pierre Thiam's passion for his homeland is palpable in his second cookbook Senegal. He promises to transport the reader into the vibrant and diverse culture of Senegal through pictures, history, food, and teranga or “hospitality,” and he delivers ten-fold. As an accomplished chef, Thiam gives a masterclass in what will probably be a food trend in the United States not too far into the future—West African cuisine. Get ready to pack your bags for this culinary adventure.”
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the 5-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolele Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolele Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style is at once modern and eclectic, rooted in the rich culinary traditions of West Africa. His new cookbook, The Fonio Cookbook (Lake Isle Press), was published in October 2019. His first two cookbooks, Yolele! Recipes From the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl were finalists for several awards including the Julia Child Cookbook Award, the Gourmand Award in Paris, and the James Beard Award for Best International Cookbook. Thiam has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Thiam sits on the board of directors of IDEO.org and SOS Sahel. Pierre lives with partner Lisa Katayama, their daughter Naia, and their dog Malcom.
Unlike most African cooking books that focus primarily on recipes, Pierre Thiam delivers a rich cultural journey into Senegal's culinary world, blending tradition with modern creativity. You’ll explore dishes ranging from soulful stews and ancient grains to fresh seafood grilled over open flames, learning not just how to cook but about the farmers, fishermen, and food producers behind these flavors. Chapters include insights into local ingredients and unique cooking techniques, offering you a deeper understanding of Senegalese food culture and its contemporary relevance. This book suits anyone eager to move beyond standard cookbooks and truly grasp the stories and sustainability behind a vibrant cuisine.
Jessica Harris, a culinary historian and author of The Africa Cookbook, has long explored African culinary traditions. She highlights how this book demystifies complex Ghanaian ingredients and dishes, offering a rich kaleidoscope of flavors that captivated her during her studies. "Fran Osseo-Asare and Barbara Baëta have teamed up to produce a work that succeeds in demystifying the ingredients and recipes that go by many names and reproducing the tasty dishes that have entranced so many visitors," she states. This collection helped her appreciate the depth and variety of Ghana's cuisine. Similarly, Pierre Thiam, chef and author, praises the collaboration as elevating Ghanaian cuisine accessibility with authenticity and depth.
Culinary historian and author of The Africa Cookbook
“Fran Osseo-Asare and Barbara Baëta have teamed up to produce a work that succeeds in demystifying the ingredients and recipes that go by many names and reproducing the tasty dishes that have entranced so many visitors. The Ghana Cookbook presents the nation's cooking in all of its kaleidoscopic variety and is certainly destined to become an African culinary classic. I know it will have primacy of place on my cookbook shelf.”
Fran Osseo-Asare is an internationally recognized expert on sub-Saharan African cuisine and Ghanaian cuisine in particular. She is author of several books on African cooking and culture including A Good Soup Attracts Chairs (Pelican Publishing, 1993, 2001), and Food Culture in Sub-Saharan Africa (Greenwood Press, 2005). She has also written for publications such as Gastronomica, Soujourners, bSpirit, and Food, Culture and Society. A popular speaker and teacher, she was invited as a TED Fellow to represent African cuisine in Arusha, Tanzania in 2007 at TEDGlobal: Africa, the Next Chapter. She resides in State College, PA.
Drawing from decades of expertise on sub-Saharan African cuisine, Fran Osseo-Asare alongside Barbara Baëta delivers a detailed exploration of Ghana's culinary traditions. You’ll find over 140 recipes highlighting regional diversity, from Green Plantain Chips to Chicken Peanut Soup, alongside insights into seasoning techniques and the use of local, seasonal ingredients. The book also addresses dietary preferences with many gluten-free and vegan options, reflecting Ghana's unique ingredient availability. If you want to deepen your understanding of authentic Ghanaian cooking and incorporate its distinctive flavors into your kitchen, this book offers a thorough and approachable guide.
Winner Gourmand Cookbook Award for Best African Cuisine Cookbook
Los Angeles Times Best Cookbook Of 2022, an award-winning culinary publication, highlights this book following Chef Anto Cocagne's journey to bring Sub-Saharan African recipes to a worldwide audience. They praise it as an important and enchanting cookbook that intertwines stories and recipes, enhanced by Aline Princet’s vivid photography capturing African musicians and creatives alongside their favorite dishes. This immersive approach reshaped their appreciation for African cooking's diversity and warmth. Similarly, The New York Times calls it a snappy book that challenges your palate with dishes like thiep bou dien and black-eyed-pea beet hummus, expanding your culinary horizons beyond familiar territory.
“[A]n important and enchanting cookbook by Anto Cocagne … Saka Saka extends the young chef’s reach to a global audience with stories and recipes that make you want to get cooking … Adding to the delight of this beautifully designed cookbook are Princet’s photos, not only of the recipes but of African musicians, actors, writers and other personalities posing with foods from the African pantry … and sharing their favorite African dishes, taste memories, and bits of cooking advice.”
Anto Cocagne, known as Chef Anto, is a Gabonese woman chef who studied culinary arts in France and the US before starting her career as a chef and consultant on African cuisines in Paris. She is the artistic director of Afro Cooking magazine, president of the 'We Eat Africa' food festival, and star of the African TV series Rendez-vous avec Le Chef Anto. Her ambition is to popularize African cooking throughout the world.
During her culinary studies in France and the US, Anto Cocagne developed a passion for showcasing the diverse flavors of Sub-Saharan Africa. This book guides you through the unique cuisines of Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia, covering staples, regional specialties, and pantry essentials. You'll discover recipes ranging from street food to desserts, enriched by interviews with African creatives who share personal stories about these dishes. If you want a deeper understanding of African cooking traditions beyond common stereotypes, this book offers an inviting and flavorful exploration.
This AI-created book on African cooking is tailored to your skill level and interests, focusing on the specific areas you want to explore. You share your background and goals, then receive a customized 30-day plan that guides you through building confidence with authentic recipes. Personalizing the learning journey helps you focus on what matters most—making delicious African dishes that fit your tastes and schedule.
TailoredRead AI creates personalized nonfiction books that adapt to your unique background, goals, and interests. Instead of reading generic content, you get a custom book written specifically for your profession, experience level, and learning objectives. Whether you're a beginner looking for fundamentals or an expert seeking advanced insights, TailoredRead crafts a book that speaks directly to you. Learn more.
This tailored book explores a 30-day journey designed to build your confidence in African cooking through daily, achievable steps. It covers foundational techniques, key ingredients, and classic recipes from diverse African regions, all matched to your background and culinary interests. The personalized content focuses on practical skill development, helping you unlock the rich flavors and cultural stories behind each dish.
By addressing your specific goals and experience level, this book reveals how to transform your kitchen skills quickly and enjoyably. Its tailored approach ensures you engage with traditions and techniques that resonate with your tastes, making the vibrant world of African cuisine accessible and inspiring.
The Washington Post, a major US newspaper known for its cultural coverage, highlights this book’s impact with a vivid endorsement of the Vermicelli Rice with Spinach and Cashews recipe, calling it "terrific." Their appreciation reflects a deep engagement with how Marie Kacouchia blends traditional African ingredients with accessible plant-based techniques. This perspective offers you a fresh lens on African cooking that balances authenticity with modern vegan adaptations. Similarly, The National Post finds the book’s mix of naturally plant-based and adapted recipes thoughtfully balanced, enriching your culinary repertoire.
Marie Kacouchia is a young Parisian who embraces the cultural references of her two homelands: France and the Ivory Coast. Passionate about cooking, her goal is to promote this singular culture of hers, between the culture of origin and that of the host country, through cuisine that is essentially mixed. She lives in Paris, France.
When Marie Kacouchia discovered the vibrant plant-based traditions of over 15 African countries, she crafted this journey bridging her Ivorian roots and Parisian life. You’ll learn to prepare dishes like Peanut Hummus and Yassa Burger that highlight native superfoods such as ginger and sweet potato, blending authentic flavors with nutritional insight. The book offers more than recipes—it invites you to understand how plant-based eating is deeply woven into African culinary heritage. Whether you’re new to African cuisine or seeking to enrich your vegan cooking, this collection brings a flavorful, healthful perspective to your kitchen.
The Pittsburgh Post-Gazette, a respected newspaper with deep culinary insight, highlights how this cookbook broadens understanding of African American cuisine’s diversity and richness. Their recommendation, "The recipes will open a cook’s eyes to the diversity and richness of African-American cuisine," reflects the book’s role in revealing a complex culinary tradition. The New York Times also contributes, noting the blend of traditional and contemporary recipes alongside historical context that enriches your kitchen experience. This book reshaped how they viewed African American cooking, emphasizing its profound influence on American foodways.
by NMAAHC, Lonnie G. Bunch III, Jessica B. Harris, Albert Lukas, Jerome Grant··You?
About the Author
Jessica B. Harris is an award-winning culinary historian, author, and journalist who served as an advisor to the National Museum of African American History and Culture as it developed the Sweet Home Café. She is the author of twelve cookbooks, including 'High on the Hog: A Culinary Journey from Africa to America'. Supervising Chef Albert Lukas crafted the innovative and highly acclaimed café menu, which ties together food history, heritage ingredient sourcing, and modern tastes. Executive Chef Jerome Grant oversees the café and develops inventive special meals for holiday and seasonal celebrations.
When culinary historian Jessica B. Harris teamed up with chefs Albert Lukas and Jerome Grant at the Smithsonian's National Museum of African American History and Culture, they created more than a cookbook—they crafted a narrative of African American culinary heritage. This book presents 109 recipes that range from classic soul food staples like fried chicken and collards to regional specialties such as Jamaican jerk chicken and Senegalese peanut soup, each accompanied by historical context that deepens your understanding of their origins. You'll gain insight into how African, Caribbean, and European influences meld to shape a rich American food tradition. This is ideal if you want to explore the stories behind the flavors and learn to recreate dishes that celebrate cultural history in your own kitchen.
Jessica B. Harris is a renowned culinary historian and author, celebrated for her work on African American cuisine. With a rich background in food studies, she has authored several influential cookbooks and has been a prominent voice in the culinary world, advocating for the recognition of African contributions to global cooking traditions. Her expertise deeply informs this book, which explores Africa's impact on New World cooking through historical insight and authentic recipes.
Jessica B. Harris is a renowned culinary historian and author, celebrated for her work on African American cuisine. With a rich background in food studies, she has authored several influential cookbooks and has been a prominent voice in the culinary world, advocating for the recognition of African contributions to global cooking traditions.
Jessica B. Harris, a distinguished culinary historian, draws on decades of scholarship to trace the deep roots of African cooking in the cuisines of the New World. Through detailed exploration of Cajun, Creole, and Caribbean dishes, she reveals how African techniques and ingredients shaped these vibrant food traditions. You'll find recipes ranging from appetizers to desserts that illustrate this cultural fusion, including chapters that highlight vegetable dishes and main courses with historical context. This book suits anyone interested in culinary history, cultural studies, or expanding their cooking repertoire with authentic African influences.
Maimuna K Burnette, born in Sierra Leone with a diverse academic background in political science, criminal justice, and business, channels her passion for food and social gatherings into this cookbook. Her firsthand knowledge of Sierra Leonean culinary traditions and commitment to sharing authentic West African flavors empower you to experience these rich dishes with cultural insight and approachable recipes.
by Maimuna K Burnette, Beverli Alford, Leesa Ellis··You?
About the Author
Maimuna K Burnette was born in Sierra Leone, West Africa. She obtained a B.Sc. in Political Science and Criminal Justice from Frostburg State University and an MBA. She has a passion for food and social events.
2020·54 pages·African Cooking, West African Cuisine, Sierra Leonean Dishes, Cultural History, Traditional Recipes
Maimuna K Burnette brings her Sierra Leonean heritage front and center in this approachable guide to West African cuisine. You explore 16 authentic recipes enriched with cultural backstories and regional twists, offering more than just cooking instructions—each dish comes with historical context that deepens your appreciation for the flavors. Whether you're eager to try classic Sierra Leonean meals or expand your culinary repertoire with well-loved West African dishes, this book provides accessible guidance and genuine insight. It's particularly suited for home cooks who want to connect with traditions without fussing over complex techniques.
Yewande Komolafe is a Berlin-born, Lagos-raised food writer and recipe developer whose professional roots include working in classic French pastry kitchens and pioneering roles at Momofuku Milk Bar. Her wide-ranging experience in fine dining and food styling, combined with her personal connection to Lagos, shapes this book into a nuanced exploration of Nigerian cooking. Through her writing, she reveals how Lagos’s dynamic culinary scene reflects broader diasporic and regional influences, offering you recipes that are as much about culture and identity as they are about flavor.
Yewande Komolafe is a Berlin-born, Lagos-raised food writer, recipe developer, and food stylist based in Brooklyn. Her professional career began as a pastry cook in classic French pastry kitchens. She moved on to work in fine dining restaurants in Atlanta and New York, where she was one of the first employees of Momofuku Milk Bar. Yewande’s writing and recipes have appeared in the New York Times, Whetstone, Food & Wine, Munchies, and the books Sheetpan Chicken by Cathy Erway for TASTE and Lindsay Gardner’s Why We Cook. Yewande has also appeared on a James Beard Award–nominated episode of The Sporkful, WNYC’s All of It with Alison Stewart, and Milk Street Radio with Christopher Kimball.
What started as a personal journey to understand her roots led Yewande Komolafe to craft a vivid portrait of Lagos through its food. This book offers you 75 recipes that go beyond mere instructions, blending regional Nigerian flavors with stories that challenge ideas of authenticity and diaspora influence. You'll find chapters that explore staples like Jollof Rice and Groundnut Stew alongside essays placing ingredients in cultural and historical context. If you want to expand your cooking repertoire with dishes that convey the rich tapestry of Nigerian cuisine and its global echoes, this book will guide your exploration with both passion and precision.
James Beard Award Nominee
Named Best Cookbook of the Year by The New York Times
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Conclusion
Exploring these 10 books reveals clear themes: the celebration of authentic regional flavors, the blending of tradition with contemporary cooking, and the deep cultural narratives that African food carries. If you're eager to master West African staples, start with Pierre Thiam’s "Simply West African" and "Senegal" for rich context and approachable recipes. For those drawn to diaspora influences, "Sweet Home Café Cookbook" and "Iron Pots and Wooden Spoons" offer compelling stories and dishes.
For rapid adoption of plant-based or vegan dishes, "Vegan Africa" provides flavorful guidance. Alternatively, combining "Zoe's Ghana Kitchen" with "The Ghana Cookbook" fosters a deep dive into Ghanaian cuisine from different expert perspectives. If you want a hands-on, personal learning path tailored to your background and goals, you can create a personalized African Cooking book that bridges general principles with your specific culinary ambitions.
These books not only teach recipes but invite you to accelerate your understanding of African cooking’s rich heritage and contemporary expressions, empowering you to bring vibrant new flavors and stories to your table.
Frequently Asked Questions
I'm overwhelmed by choice – which book should I start with?
Start with "Simply West African" by Pierre Thiam for accessible recipes that introduce you to key ingredients and flavors. It’s approachable for beginners and highly recommended by chefs like Marcus Samuelsson.
Are these books too advanced for someone new to African Cooking?
No, many titles like "Cooking with Mai" and "Zoe's Ghana Kitchen" are designed with home cooks in mind, offering clear instructions and cultural context to ease your introduction.
Do I really need to read all of these, or can I just pick one?
You can pick one that aligns with your interests—whether it's Ghanaian cuisine, vegan dishes, or diaspora cooking—and still gain valuable insights and recipes tailored to that focus.
Which books focus more on theory vs. practical application?
"Senegal" and "Sweet Home Café Cookbook" provide rich cultural and historical context alongside recipes, while "Simply West African" and "My Everyday Lagos" emphasize practical, everyday cooking techniques.
Are these books outdated given how fast African Cooking changes?
These books reflect both traditional and evolving African culinary practices. Authors like Zoe Adjonyoh and Pierre Thiam incorporate modern adaptations while honoring heritage, keeping content fresh and relevant.
How can personalized African Cooking books complement these expert recommendations?
Personalized books tailor expert insights to your unique background, skill level, and goals, making learning efficient and relevant. They complement classics by focusing on what matters most to you. Explore personalized options here.
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