Simply West African

Informationen zum Autor Pierre Thiam with Lisa Katayama Klappentext "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, Cãote 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. Introduce family and friends to: Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa"-- Leseprobe Introduction People used to talk about Africa as if it were a faraway place that's hard to get to and different in every possible way from the rest of the world. Not anymore. It's time to release these outdated stereotypes and misconceptions, because Africa is everywhere. It's in our past, present, and future. Africa is at the root of human history. It is the place where humans first discovered fire, a necessary first step for cooking and civilization. Its rhythms are embedded in popular music, its textures and colors in contemporary art. Most important, Africa is home to the youngest population in the world: 70 percent of our people are under the age of thirty. Africa is the future! Every day, our youth create culture and design innovative solutions to the world's biggest challenges. Africa connects us more deeply with ourselves, with one another, and with our planet. Trace almost anything that humans touch backward or forward in history, and it will take you to Africa. This book was written so that you, too, can connect to Africa, in the most delightful and intimate way I can possibly imaginethrough the food you cook and eat at home. I grew up in Senegal, a breathtaking coastal country in West Africa. A lof of the food we love to eat, no matter where we are in the world, connects back to the region of my motherland. Traditional West African cuisine is among the healthiest in the world, with its lean meats, abundant vegetables, leafy greens, legumes, and hearty beans and grains prepared in ways that honor the integrity of the source ingredient while bringing out a me´lange of flavor possibilities along the way. I have now lived in the United States for more than half my life and work as a chef, entrepreneur, and activist centering my activities around West African and West African-inspired food. With this book, I will show you how you can bring the joy of West African culture into your life with great-tasting recipes that are easy enough to make at home and impressive enough to serve to royalty. You'll get a glimpse into my world, where Africa meets America, where complex flavor palates meet simple cooking techniques, where family, community, and diaspora all come together in unity and harmony. My previous cookbooks focused on representing West African food as it exists in the motherland. This time, I bring you a lineup of recipes that shows you how easily West African cooking can be incorporated into yo...

Autorentext

Pierre Thiam with Lisa Katayama

Klappentext

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes
 
“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 and author of High on the Hog: A Culinary Journey from Africa to America

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. Introduce family and friends to:

· Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce
· One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens
· Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash

With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.

Leseprobe
Introduction

People used to talk about Africa as if it were a faraway place that’s hard to get to and different in every possible way from the rest of the world. Not anymore. It’s time to release these outdated stereotypes and misconceptions, because Africa is everywhere. It’s in our past, present, and future. Africa is at the root of human history. It is the place where humans first discovered fire, a necessary first step for cooking and civilization. Its rhythms are embedded in popular music, its textures and colors in contemporary art. Most important, Africa is home to the youngest population in the world: 70 percent of our people are under the age of thirty. Africa is the future! Every day, our youth create culture and design innovative solutions to the world's biggest challenges. Africa connects us more deeply with ourselves, with one another, and with our planet. Trace almost anything that humans touch backward or forward in history, and it will take you to Africa.

This book was written so that you, too, can connect to Africa, in the most delightful and intimate way I can possibly imagine—through the food you cook and eat at home. I grew up in Senegal, a breathtaking coastal country in West Africa. A lof of the food we love to eat, no matter where we are in the world, connects back to the region of my motherland. Traditional West African cuisine is among the healthiest in the world, with its lean meats, abundant vegetables, leafy greens, legumes, and hearty beans and grains prepared in ways that honor the integrity of the source ingredient while bringing out a mélange of flavor possibilities along the way.

I have now lived in the United States for more than half my life and work as a chef, entrepreneur, and activist centering my activities around West African and West African-inspired food. With this book, I will show you how you can bring the joy of West African culture into your life with great-tasting recipes that are easy enough to make at home and impressive enough to se…