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Author: Evi Aki
Publisher: Page Street Publishing
ISBN: 1624146759
Category : Cooking
Languages : en
Pages : 396
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Book Description
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: Evi Aki
Publisher: Page Street Publishing
ISBN: 1624146759
Category : Cooking
Languages : en
Pages : 396
Get Book Here
Book Description
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: Justice Kamanga
Publisher: Penguin Random House South Africa
ISBN: 9781770078024
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.
Author: Portia Mbau
Publisher: Quivertree Publications
ISBN: 1928429297
Category : Cooking
Languages : en
Pages : 221
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Book Description
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: Shereen Jog
Publisher: Penguin Random House South Africa
ISBN: 1432310399
Category : Cooking
Languages : en
Pages : 228
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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: Theresa M. Beatty
Publisher: The Rosen Publishing Group, Inc
ISBN: 0823952207
Category : Juvenile Nonfiction
Languages : en
Pages : 30
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Book Description
Describes some of the foods enjoyed in the different regions of Africa and provides recipes for dishes popular in these areas.
Author: Africa News Service
Publisher: Penguin Group
ISBN:
Category : Cooking
Languages : en
Pages : 220
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Book Description
Provides African-style recipes for soups, sauces, snacks, appetizers, chicken, meat, seafood, vegetables, salads, desserts and beverages.
Author: Aileen Wilsen
Publisher: Echo Point+ORM
ISBN: 1635617537
Category : Cooking
Languages : en
Pages : 157
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Book Description
Over 170 recipes showcasing this unique cuisine incorporating African, European, and Eastern cooking traditions. Distilled through years of diverse and dynamic culture, South African food is both distinct and delicious. In this cookbook, mother-daughter duo Aileen Wilsen and Kathleen Farquharson provide not only a wide variety of recipes but tips on procuring (or substituting) hard-to-find ingredients as well as accurate and reliable US measurement conversions (so you’ll never find yourself searching for a calculator in your kitchen cabinets). Inside you'll find over 170 mouth-watering South African dishes, tweaked and perfected for easy and authentic preparation in American kitchens. From snacks and appetizers, to entrees and decadent desserts, South African Cooking in the USA will inspire hundreds of three course meals. Some favorites include: Samoosas * Peppadew dip * Bunny Chow * Bobotie * Oxtail Stew * Hot Durban Curry * Monkeygland Steak * Chakalaka * Buttermilk Rusks * Melktert * Hot Cross buns * and many more
Author: Duval Timothy
Publisher: HarperCollins
ISBN: 0062467417
Category : Cooking
Languages : en
Pages : 385
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Book Description
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: 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 : 505
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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
