Saka Saka

Chef and TV celebrity Anto Cocagne’s book is focused on sub-Saharan food, and is the perfect introduction to anyone wanting to widen their repertoire via some African culinary classics. Think peanut sauce-infused stews; red palm oil sauce (very different from the palm oil in supermarket produce); pépé a.k.a. “pepper” soup; and oily/wolof/jollof rice. Deliberately accessible, this is a book from which to both learn and cook.