West Africa’s everyday tables

Pierre Thiam and Jennifer Sit cook modern Senegalese food, following ingredients back to the farmers, fishers and markets that supply them, with stories from across the country.

Fran Osseo-Asare and Barbara Baëta explain the ingredients, seasonings and stocks of Ghanaian cooking and gather recipes from its regions for cooks outside Ghana.

Zoe Adjonyoh adapts Ghanaian cooking for a contemporary kitchen, mixing recipes with stories of markets, culture and her own identity as a British Ghanaian cook.

Yewande Komolafe cooks the food of Lagos and Nigeria’s regions as she makes it at home in the diaspora, with essays on the history of key ingredients.

Pierre Thiam devotes a whole cookbook to fonio, an ancient West African grain, with traditional and contemporary recipes and stories from the regions of Senegal where it grows.