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Author: Justice Kamanga
Publisher: Penguin Random House South Africa
Published: 2010
Total Pages: 0
ISBN-13: 9781770078024
DOWNLOAD EBOOK →A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.
Author: Jessica B. Harris
Publisher: Simon and Schuster
Published: 1998
Total Pages: 408
ISBN-13: 0684802759
DOWNLOAD EBOOK →Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
Author: Evi Aki
Publisher: Page Street Publishing
Published: 2018-12-11
Total Pages: 180
ISBN-13: 1624146740
DOWNLOAD EBOOK →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: Dorinda Hafner
Publisher:
Published: 1994
Total Pages: 160
ISBN-13: 9780747279198
DOWNLOAD EBOOK →Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, "A Taste of Africa" is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere.
Author: Justice Kamanga
Publisher: Penguin Random House South Africa
Published: 2011-10-05
Total Pages: 192
ISBN-13: 1431702838
DOWNLOAD EBOOK →Justice Kamanga takes the reader on a gastronomic safari, expoloring the taste and textures of indigenous African cuisine, as well as dishes that have been influenced or introduced by foreign settlers to the continent from Asia, Europe and the Middle East. Simple in the choice of ingredients and easy to prepare, both traditional and fusion African cooking are nevertheless as intriguing in the subtle blends of flavours, colours and tantalising aromas as the lands from which they come, where they have formed delicious and different staples for hundreds – and in some cases thousands – of years. In order for the home cook to organize his or her own African-themed lunch or dinner, the recipes in Tastes of Africa have been traditionally grouped, including starters, fish, meat, vegetarian, side dishes, desserts and breads, and are accompanied by authentically styled, full-colour photography.
Author: Linda Majzlik
Publisher: Jon Carpenter Publishing
Published: 2005
Total Pages: 120
ISBN-13:
DOWNLOAD EBOOK →A vast region of climactic and geographic extremes, East Africa is often characterized as a wasteland of the tastebuds, where harsh conditions lead to basic, flavorless food. This vegan cookbook dispells that myth, showcasing East Africa's hearty, healthy, and delectable ingredients—from sweet potatoes and cassava to sorghum, spices, and savory curries. Italian, Indian, and Portuguese influences combine with native African traditions and tastes to create a truly unique regional flavor. The cookbook's adventurous recipes sample the best animal-free ingredients of the region to create easy-to-make and easy-to-enjoy vegan meals.
Author: Dorinda Hafner
Publisher: Wakefield Press
Published: 2002
Total Pages: 328
ISBN-13: 9781862545861
DOWNLOAD EBOOK →Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously travelled to countries such as Brazil, Cuba, Jamaica and the United States.
Author: Anne Bower
Publisher: University of Illinois Press
Published: 2009
Total Pages: 202
ISBN-13: 0252076303
DOWNLOAD EBOOK →Moving beyond catfish and collard greens to the soul of African American cooking
Author: James C. McCann
Publisher: Ohio University Press
Published: 2009-10-31
Total Pages: 233
ISBN-13: 089680464X
DOWNLOAD EBOOK →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.
Author: Colin Harris
Publisher:
Published: 1995
Total Pages: 56
ISBN-13: 9781568471853
DOWNLOAD EBOOK →From the coastal cities of Dakar and Lagos to the grassy savannas and lush, steamy rain forests of the countryside, West Africa cultivates flavors that will delight your taste buds.
