Senegal: Modern Senegalese Recipes from the Source to the Bowl

By Pierre Thiam

Original Publisher
Lake Isle Press
Date of publication

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Recommended by

Yemisi Aribisala

Food writer

Bewitchment from start to finish. Ravishingly photographed with images of freshly caught fish, places of worship, homes, multicoloured fishing boats, the Casamance river with rice paddies, palm wine, palm oil, honey and fresh oysters. Interspersed with portraits of lamb shank mafe, fonio pilaf, sorrel-okra sauce, Nigerian kilishi, coconut mussels with crispy yuca fries, red palm brownies and poached mangoes…

Suzy Chase

Host/producer of cookbook podcast Cookery by the Book

Both a cookbook and anthropological tour of Senegal of Africa’s west coast.

Julia Turshen

Food writer

Also by Pierre Thiam