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Author: Harva Hachten
Publisher:
ISBN: 9780781805988
Category : Africa
Languages : en
Pages : 0
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Book Description
A gourmet's tour of Africa, from North African specialties like chicken tajin with olives and lemon to Zambian groundnut soup and Senegalese couscous. This book includes more than 240 recipes that deliver the flavours of each region: North, East, West, Central and South Africa.
Author: Harva Hachten
Publisher:
ISBN: 9780781805988
Category : Africa
Languages : en
Pages : 0
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Book Description
A gourmet's tour of Africa, from North African specialties like chicken tajin with olives and lemon to Zambian groundnut soup and Senegalese couscous. This book includes more than 240 recipes that deliver the flavours of each region: North, East, West, Central and South Africa.
Author: Shereen Jog
Publisher: Penguin Random House South Africa
ISBN: 1432310399
Category : Cooking
Languages : en
Pages : 215
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Book Description
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: Julia Chiles
Publisher:
ISBN: 9781691595211
Category :
Languages : en
Pages : 104
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Book Description
Do you find yourself sometimes craving the comforting and warm flavors found in African cuisine? From the slowly cooked meats flavored with local spices to stews made with whatever vegetable is in season, this recipe book brings the tastes of Africa to you. Africa offers meat and fish dishes, as well as vegetarian type meals that are healthy for your body without being hard on your wallet. With all the popularity of Asian and Latin foods, it's high time that the world catches on to the vibrant, differing cuisines of the African continent. Delving into African cooking is not difficult. This cookbook will introduce you to the various cuisines of the immense continent of Africa. You'll also learn to use unique spices and blends that will add flavor to the vegetables and meats. Africa is second largest of all continents, and their history of foreign colonization dates back to the times of the ancients, from countries known now as Portugal, Great Britain, France and Greece. These settlers made a positive and lasting impression on the traditional dishes of Africa. You will find that there are many variations in local cooking in Africa, along with regional variations that will flavor your meals in ways you can't imagine. Let's start today...
Author: Magdaleen van Wyk
Publisher: Penguin Random House South Africa
ISBN: 1432309927
Category : Cooking
Languages : en
Pages : 567
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Book Description
Simply written and presented, The Complete South African Cookbook is a compact yet comprehensive guide to cooking in South Africa. Indispensable for the beginner, it caters for the more experienced cook too and offers over 650 numbered recipes along with many variations – from the most basic to the exotic – all compiled for South African conditions. The directions for each dish are presented in a clear format and each recipe is accompanied by such useful facts as the number of portions, preparation and cooking time, kilojoule count per portion and whether or not the dish is suitable for freezing. Crammed with handy hints, The Complete South African Cookbook is an invaluable reference for anyone who enjoys cooking. Now with a new cover, this classic best seller has been in print for almost 40 years.
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 504
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Book Description
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: James C. McCann
Publisher: Ohio University Press
ISBN: 089680464X
Category : Cooking
Languages : en
Pages : 233
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Book Description
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: Harva Hachten
Publisher:
ISBN:
Category : Africa
Languages : en
Pages : 274
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Book Description
Author: Roberta Brown Cooper
Publisher:
ISBN: 9781034645252
Category :
Languages : en
Pages :
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Book Description
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: Hamza Abdullahi
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
AFRICAN RECIPES - Let your family experience a taste of "motherland" cuisine. With these recipes, you will be able to make a dish that will leave their taste buds wanting more! GIVE YOUR FAMILY A TASTE OF AFRICA A huge number of recipes are known and shared from generation to generation in Africa. The wide variety of African recipes comes from the cultural diversity across the continent, as each tribe has its own unique culinary heritage and traditions. African cuisine is very diverse, with regional differences in the preparation and use of spices, flavors, and cooking techniques. This African recipe collection will introduce you to the rich food culture of African people. Here are some of the most common African dishes that you should definitely try.
Author: James Smith
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Due to the long history of the continent, African food has developed into one of the most distinctive and varied on the globe; regrettably, westerners rarely get a chance to try it. things we wish to address as quickly as we can. As a result, this amazing cookbook is brimming with quick, wholesome, and mouthwatering African cuisine that you can start exploring with your friends and family. You will also receive a step-by-step guide in this book on how to easily adapt these recipes for use in your own kitchen, it should be mentioned. Your eyes (and taste buds) will be opened to the exquisite foods that can be found all over the historically rich continent of Africa. With so many fantastic ingredients sourced from all over the World, It's a terrific moment to be working in the kitchen given the markets of today. We should be grateful for globalization, which has made healthy food options widely available as well as a diversity of flavors to suit our palates. The World Cuisines cookery series offers a wide variety of the world's tastiest foods and gives cooks a lot of creative leeway. Most of the recipes incorporate authentic ingredients and cooking methods to replicate a dish that is comparable to the regional cuisine of the nation where it originated. The ingredients required for these dishes are readily available practically everywhere and are simple to locate. Should any ingredient not be available at the local supermarket, Do not worry; I have provided a simple substitute below. Let this series wow you by bringing some of the most well-known foods in the world to your deft hands from your kitchen and eventually to your dining room table. Since I have personally tried each recipe in my kitchen, I can assure you that they are all healthful and simple to prepare. No ingredient is difficult to find, which is fortunate for you. Balance, moderation, and variety are the main themes of this series. You will discover how to cook in this book: tasty okra soup from Nigeria Chicken with lemon in Senegal Amazing African Pepper soup Stylish Egusi soup, Ogbono soup, and Banga soup from Nigeria
