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| Author | : Justice Kamanga |
| Publisher | : Penguin Random House South Africa |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Cookbooks |
| ISBN | : 9781770078024 |
A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.
| Author | : Evi Aki |
| Publisher | : Page Street Publishing |
| Total Pages | : 396 |
| Release | : 2018-12-11 |
| Genre | : Cooking |
| ISBN | : 1624146759 |
Explore Africa's Spices, Tastes and Time-Honored Traditions In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends. Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi’s unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza. Whether you’re a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.
| Author | : Portia Mbau |
| Publisher | : Quivertree Publications |
| Total Pages | : 221 |
| Release | : 2019-08-01 |
| Genre | : Cooking |
| ISBN | : 1928429297 |
Journey through Africa with chef and founder of The Africa Cafe, Portia Mbau. In 1992 Portia started the first African restaurant in South Africa, serving food inspired by her travels across the continent. The Africa Cookbook is a compilation of her tried-and-tested recipes, designed to bring the flavours and techniques of Africa into your home kitchen. With Portia's added flair, the dishes go beyond tradition into innovation. Part of her signature is the use of healthy and organic ingredients that still evoke the authentic, much-loved flavours of Africa.
| Author | : Theresa M. Beatty |
| Publisher | : The Rosen Publishing Group, Inc |
| Total Pages | : 30 |
| Release | : 1999-01-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 0823952207 |
Describes some of the foods enjoyed in the different regions of Africa and provides recipes for dishes popular in these areas.
| Author | : Duval Timothy |
| Publisher | : HarperCollins |
| Total Pages | : 385 |
| Release | : 2016-06-14 |
| Genre | : Cooking |
| ISBN | : 0062467417 |
Discover the diverse, delicious flavors of Africa with modern and traditional recipes from the chefs of the sold-out London supper club The Groundnut. Experience the food of Africa with three energetic and imaginative chefs, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown, all native Londoners with family origins in different parts of the African continent, on a mission to showcase the food of their childhoods. Featuring both recipes that have been passed down through generations and experimental dishes using new ingredients and combinations, the Groundnut chefs have brought a fresh perspective and passion to traditional East and West African cuisines unlike any other, presenting food that is simple, balanced, beautiful, and fabulous to share. Learn to make jollof rice, the fragrant and ubiquitous West African dish, or innovative offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Here are nine complete menus reflecting the pop-up style of the Groundnut dinner series, including cocktails and juices, main courses, vegetables, sides, and desserts, which are meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. Enhanced by colorful photographs, fascinating histories, and easy, healthy preparations, Food from Across Africa will leave you asking why it’s taken you this long to explore the delights of African cooking.
| Author | : Roberta Brown Cooper |
| Publisher | : |
| Total Pages | : |
| Release | : 2021-03-20 |
| Genre | : |
| ISBN | : 9781034645252 |
This book is a culinary journey that will tantalize your palate with exotic ingredients, herbs, and spices, leaving a lasting impression on your taste buds that will keep you asking for more. African food is nutritious, tasty, spicy, and full of variety. Although the basic ingredients can be classified as carbohydrates, vegetables, meats, seafood, and spices, each ingredient within these categories can be prepared in a variety of ways, yielding thousands of delicious meals. You will find most African recipes require combining meats, fish, chicken, vegetables, and fruit.
| Author | : Michael W. Twitty |
| Publisher | : HarperCollins |
| Total Pages | : 505 |
| Release | : 2018-07-31 |
| Genre | : Cooking |
| ISBN | : 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
| Author | : Shereen Jog |
| Publisher | : Penguin Random House South Africa |
| Total Pages | : 228 |
| Release | : 2020-02-01 |
| Genre | : Cooking |
| ISBN | : 1432310399 |
The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike. Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.
| Author | : Duval Timothy |
| Publisher | : Penguin UK |
| Total Pages | : 336 |
| Release | : 2015-07-02 |
| Genre | : Cooking |
| ISBN | : 1405923245 |
The Groundnut Cookbook is an African cookbook by friends Duval Timothy, Jacob Fodio Todd and Folayemi Brown. They are three energetic, imaginative Londoners set to change the face of African food with their cookbook packed full of gorgeous full-colour photography and easy-to-follow, fresh and healthy recipes. Learn how to prepare classics like their namesake Groundnut Stew, and Jollof Rice, alongside innovative offerings like their Avocado Ice Cream or Puna Yam Cake. The Groundnut Cookbook will make you wonder why it's taken you this long to explore Africa's culinary gems
| Author | : James C. McCann |
| Publisher | : Ohio University Press |
| Total Pages | : 233 |
| Release | : 2009-10-31 |
| Genre | : Cooking |
| ISBN | : 089680464X |
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
