This one-of-a-kind culinary and cultural tour through the cuisines of Africa features
more than 200
traditional and contemporary recipes collected from home kitchens across the continent.
The book is divided into chapters that discuss the edible history of Africa, the range of
food regions in Africa, a glossary of African ingredients and utensils, and an argument
that the much vaunted Mediterranean diet needs to look south for its origins.
Recipe chapters fall along traditional lines: appetizers, salads and soups, condiments,
vegetables, main dishes, breads and starches, desserts, and beverages--and include dishes
from all over the continent. You will find the likes of Sardine Fritters (Algeria),
Avocado and Papaya Salad (Kenya), Pili Pili Sauce (western Africa), Mashed Eggplant ŕ la
Zeinab (Sudan), and Grilled Shrimp Pili Pili (Mozambique)Order
this Book |