Book Description
"My Cooking" West-African Cookbook is the most comprehensive selection of simple but authentic West-African recipes ever published in the United States. The cookbook offers a fascinating glimpse into the West-African kitchens. The book includes authentic easy recipe pages, colorful photos, etc. The book comes handy as an educational tool and makes for an interesting reading if used in the classroom or as a source for personal growth on the subject area if used outside the classroom.
Customer Reviews:
Good Home Style West African Food.......2005-10-02
This book truelly accomplishes the West African style, specifically Nigerian style, of cooking. My husband and I have enjoyed cooking many of these recipes. I highly recommend this book for anyone wanting to experience true west african cooking.
Good recipes.......2005-01-23
I love the presentation of the recipes and dishes in this book of traditional african cuisine. I am an Igbo woman who was born in the U.S. and I wanted a book to guide me in making some of my favorite dishes from childhood. Food has a healing, therapeutic lulling quality to it and there is just nothing like HOME COOKIN... This is IT for me! Thank you Miss Dokpe for your excellent work!
Well-balanced guide to West African food.......2004-04-13
Those of us who hanker after the authentic African taste we grew up with will be pleased with the recipes in the book. Although some of the recipes are labelled with slightly different names, and they may not be just as we knew them, the taste will take you back to good times of street food and full stomachs. The only better African cookbooks I know are "Wild Boar on the Kitchen Floor" and the "Crocodile Cookbook". I think they're both out of print.
This book is excellent. It is very easy to use.......1999-06-30
My cooking. The West African Cookbook is one of the few African Cookbook availlable on line. I was able to obtain one for myself after I saw one with my friend. I have since been using the book and it is amazing how easy it is to use the book. Perhaps the most amazing thing about this book is it authenticity. It is pure African. There are several ways to cook BLACK-EYED PEA and they are delicious.The Coconut rice and the Fried plantain are good together. This coming Xmas I am going to buy some for my friends as gifts. I think anyone who has a taste for African food should have a copy of this book.
Customer Reviews:
Wonderful cookbook.......2006-12-05
If you can only have one cookbook of African food in your collection, this is the one I recommend. I have had it for many years, after finding it in a library. I can't even count how many times I made the Jollof Rice recipe in this book - I've made it following the recipe explicitly, I've had chicken as the only meat, shrimp as the only meat, no meat - and it's been perfect. The recipes from Eastern Africa I know are authentic as I shared the book with a native Tanzanian while I studied Swahili, and she said that the recipes are very similar to hers. Same with a native Nigerian; in fact, she borrowed my book to make Egusi soup (Egusi is a gourd/melon whose seeds are used ground up as a thickener, which adds it's own flavor)when she misplaced her own recipe. I have made a lot of the recipes, but after the Jollof Rice, the Kuku na Nazi (koo-koo nah Nah-zee - which means Chicken in Coconut in Swahili) is my favorite recipe. I also make the Garum Masala recipe in the book. If you need a recipe for curry, there are several in the book including curry for fruit and curry for fish, and Berberé which is an Ethiopian Curry in liquid form.
A Great Cookbook for the Adventurous Cook/Eater.......2005-02-12
The Africa News Cookbook is great. My child's school recently had a festival celebrating cultures around the world. My friend loaned me the cookbook and I shared the recipes with the other parents in the school. The recipes were fairly easy to make and the descriptions were easy to follow. We had a great time sampling food with an African influence and learned a lot in the process.
I am ordering my own copy!
You've got to add this to your collection!.......2003-06-25
If only for one recipe, Doro Wat (my spelling may be off, I loaned out my copy and have never seen it again!) Chicken Stew, it is AMAZING!!!! Don't be put off by the ingredients (lots of cayenne pepper!) And making the aromatic Berbere, and Ghee yourself is a bit time consuming, but worth the experience and effort. (You can use your old coffee grinder) I made Doro Wat chicken for a party, after having some at a food festival and prying the recipe source from the chef, and it was the most well received dish I EVER served,(to a room of critics!) and I'm a great cook! Plus there are loads of other authentic African recipes,(from various countries) a cusine that gets over-looked too often!
Don't pay attention to the editorial review! Buy this book!!.......2002-12-17
I've had this book for years and can truly testify that it's one of the best cook books in my collection which includes classics like the Joy of Cooking by the Rombauer mother and daughter, and Cookwise by Shirley Corriher.
"The AFrica News Cookbook" has delicious recipes, including curry chicken, fish stew, that come from all over the continent. The book illustrates the various cultural mixes that distinguish each region and country.
Plus, the recipes are easy to make.
More ingredients are available since the book was published in 1986. I can buy palm oil at my local grocery store and I live in Cleveland.
This book is worth the money, whether you're a novice (like I was when I bought it) or experienced with African cooking.
Book Description
This illustrated cookbook makes a wonderful gift and a memento for both locals and tourists. The illustrator has captured various landmarks around South Africa to accompany the many local recipes she has garnered from cooks around the country. Recipes include traditional Xhosa, Zulu, English, Afrikaans, Cape Malay, Indian, Portuguese and contemporary South African dishes.
Customer Reviews:
Baie goed, dankie........2006-02-25
I spent five months studying in South Africa, and I certainly miss the food! This cookbook does a great job capturing the diversity of country - it's a great buy!
A wonderfully imaginative compendium of recipes.......2005-08-08
Expertly compiled and wonderfully illustrated with watercolor drawings by Lehla Eldridge, The South African Illustrated Cookbook is a wonderfully imaginative compendium of recipes drawn from the culinary cultures of the Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese, and new integrated South Africa. From Nontobeko's Steam Bread; Butternut Soup; Karen's Grilled Line Fish with Gourmet Smoortie; and Darling Evita's Dried Fruit Bobotie of Reconciliation; to Coconut Chicken; Jose's Pan-fried Fillets of Ostrich with Port and Cranberry Sauce; Langebaan Cinnamon Pumpkin; and Baked Pears in Red Wine; The South African Illustrated Cookbook offers mouth- watering, appetite satisfying dishes for every course of the family meal. This is a unique and highly recommended cookbook, ideal for multicultural dining clubs and ethnic cookbook collections.
south african gem........2003-10-11
Lehla eldridge's 'The South African Illustrated Cookbook' is a slim paperback volume that a friend sent me as a gift.
It nestles modestly between Delia Smith and Jamie Oliver on my kitchen shelf, those two enormous volumes (so difficult to read in bed) are not consulted as often or as lovingly.
I love South African food, the warmth of the colours of it, the melting sunshine taste of it in the mouth, and this book captures perfectly the bright informality of the African table.
Beautifully and humorously illustrated with watercolour impressions of people, markets, dogs and dishes, this is a must for anyone who enjoys the complete cooking experience from the first word of a carefully collected recipe to the last mouthful with friends and wine.
And you can read it in bed. Lehla Eldridge has produced a gem.
ORIGIONAL AND UNIQUE.......2003-06-14
This cookbook does what many others have been unable or unwilling to do. It takes the reader on a senstive journey through South Africas beautiful people and the cuisine in a delightful pictorial way. Lehla is a great artist and a great chef. Lets hope she does many more books
Book Description
Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the Eastern Mediterranean. The word “Moro”, meaning “Moor” in Spanish, encapsulates much of their style of cooking -- a heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings.
Sam and Sam Clark are the chef-owners of Moro, one of London’s most talked-about restaurants. In
Moro: The Cookbook, Sam and Sam have distilled the restaurant’s most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.
Customer Reviews:
V ery Disappointed.......2007-08-22
I received Moro and I was very disappointed, and I intend to return it. Since the word "Moro", or "Moros" refers the the Muslim Arabs from Morocco, hence Moors, who ruled Spain from 7-11 to 1492 and were responsible for the vast studies in science, mathematics, optics, pharmacology, dentistry, anatomy, botany, architecture, hyrdaulics, astronomy, irrigation, and many other fields, and that knowledge was later tramsmitted to the West and brought it out of its Dark Ages and into its so-called "Renaissance" (how can something be reborn into, or restored to, a thing that it never was?), the title suggested that the recipes would be for authentic Spanish Muslim recipes. I was aghast when I realized that most of the recipes include pork and alcohol, both forbidden to Muslims, and that many of them are Arab recipes far removed from those used by Muslims in Spain. Frankly, the inclusion of pork and alcohol is highly offensive to Muslims, if not a direct insult. It is akin to a book on kosher cuisine whose recipes include pork. I urge Muslims to NOT buy this book. Yousef Salem
Moro.......2004-03-02
One of the best cookbooks I have seen. Every recipe is a gem.
Fabulous but not for first-timers.......2004-01-29
This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.
This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.
more moro please.......2002-07-22
i loved the book but there were too many Spanish recipes for my taste. As I live in Spain not too usefull. however anyone wanting mediterranean food would find it of use.
Mouth-wateringly delicious!.......2001-10-20
This book is an absolute joy - obviously Sam & Sam really love their food; using all natural ingredients, (but not to the extremes of Crank's) they re-create the recipes they found during a 3-month trip round Spain, Morocco and Algeria, prior to setting up their 'Moro' restaurant in the UK.
They bake their own sourdough bread every day, using their own sourdough yeast, make their own yogurt and somehow find ingredients that most of us have never heard of (but they give a comprehensive list of suppliers at the back).
The recipes are simply described, with lots of practical advice and little anecdotes about their discovery of the recipes in tiny restaurants - for example, queuing up outside a hole in the wall that only sold lentil soup! But what a soup!
Think Spain - think paella (usually a hotch-potch of rice and everything thrown in to produce a gluey mass) - but this book resets that impression with a series of recipes that are light, tasty, unusual and definitely NOT stodgy!
Beautifully illustrated and lovingly written, you really feel the atmosphere of the Spanish/Muslim cookery surrounding you as you get drawn, drooling, into this gorgeous book.
Amazon.com
Roasted meats seasoned with precious saffron underlaid with the pungent notes of cumin, cinnamon, and turmeric. Marinated fish snuggled in a bed of almonds, pickled lemon, and couscous. Simultaneously sweet and piquant salads. Delicate and sugary pastries flavored with fragrant orange-blossom water, dripping with honey, and served with a fresh rinse of mint tea. What more proof could there be that food for the body should be food for the soul? Small wonder that the worshippers of sensual culinary delights have anointed Momo one of the most successful new restaurants in recent years for vibrantly conjuring up the atmosphere of a North African souk in the heart of London.
The Momo Cookbook is much more than a recipe collection. Prose portraits of the land of the Maghreb (Morocco, Tunisia, and Algeria) connect its rich history to the development of a distinctive cuisine that, over the centuries, has been influenced by Jewish, Arabic, Italian, and Spanish cultures. Stunning location photographs bring the colorful landscape, its traditions and people, to life.
But the meat of the book is, of course, the food. The 90 recipes open a door to North Africa, and fortunately the ingredients do not cost the price of a return flight: lots of vegetables, fruits, cereals, meats, fish, and poultry that, with the artful use of spices, herbs, and fragrant waters, are transformed into marvels. Momo himself offers traditional recipes (such as mechouia, a roasted-pepper and tomato salad; harira, a rich, thick soup made with cereal; and briouats, stuffed and fried pastry parcels) as well as modern dishes created in the restaurant (such as Fillet of John Dory, with aubergine confit and polenta; dried fruit salad with aromatic spices; and boureks of crispy vegetables) that can easily be prepared in a home kitchen. Although some of the more exotic ingredients such as orange-blossom water may need searching out if you don't live in a large multicultural city, the book includes helpful and surprisingly easy methods for making such ingredients as pickled lemons and almond milk, as well as a full glossary and meal plans. A doorway to a land where sugar and salt, spice and honey coexist happily will always serve up pleasure, whether on the coffee table or the kitchen counter. --Fiona Buckland
Book Description
Sumptuous dishes from one of London's most fashionable restaurants, offering up the sensuous flavors of North African cuisine.
Customer Reviews:
A Gastronomic Journey worth the undertaking.......2005-10-07
I picked up this book as soon as I saw the cover and when I scaned the insides I knew immediately that I had to own this book. I adore books that take my hand and draw me in and effortlessly and skillfully transport me to another place. With spell-binding precision,this book gives us a glimpse into the people, the markets, the food and the land of North Africa, and creates a mood that prepares us for the aromas, flavors and colors of these traditional savory and sweet dishes. I was impressed with the number of tagine recipes given, and immediately made the Chicken Tagine with Honeyed Pears and Cinnamon. This was easy to prepare and as delicious as it suggested. I have also made and loved the Soup of Chick-peas, Pumpkin and Aniseed which I served with the Couscous with Fish (in an improvised couscoussier ) to a small group for dinner. The recipe for Tomato Confit with Golden Sesame Seeds is a wonderful example of how ethnically diverse a simple tomato can be.
A Passageway into The 5 Senses of N.African Cuisine.......2004-08-24
This N.African now restauranteer in Europe desires to share his passion for his native cuisine, with its simplicity, mystery, and satisfying qualities.
It is cuisine that is not difficult to prepare, nor difficult to secure its ingredients. It is also cuisine that can use ingredient substitutes with success. It is above all cuisine to relax with and enjoy, not fast food but sensual cusine which takes in all the senses for a feast. I find this cuisine highly attractive and relaxing, a real cuisine to share with special friends.
This cookbook endeavors to be as its cuisine, attractive to the senses -- it has great photos as well as great accompanying copy -- the recipes and history behind them are chosen carefully, so that there is not just an abundance, but some very good ones.
There are fine sections on the people, the ingredients, then three countries' cuisine: Morocco, Tunisia and Algeria. I'm especially fond of this cuisine. These recipes caught my attention and palette: "Harira-- Moroccan soup which is yummy, loaded with lentils and chickpeas, veggies, grains, and lamb or beef. Then one of my favorites due to its being part of my first Moroccan meal -- Pigeon Pastilla, which I substitute with chicken with outstanding results. The King Prawn Tagine is scrumptuous, with its layering in tagine of fennels and tomatoes with prawns cooking on top of this aromatic bed. Or a knockout of main course: Confit of Duck Tagine with pears, figs and glazed carrots. Amazingly refreshing Couscous Seffa--a sugary delight with raisines and tea and orange blossom water with buttermilk, a Moroccan rice pudding type dish.
An Algerian hit is "Lamb Ribs in a Coriander Crust".
There is additional aids on Wines and Drinks, menu ideas, glossary, book references.
An absolutely gorgeous book.......2003-08-20
This gets four stars because I think it is lean on recipes.
It does, however, have a wealth of text and images. I normally avoid cookbooks with pictures of food in them, but this one is definitely worth and exception to the rule. The ingrediants are attainable too, and I live in a small town far from a large city. I especially like that the recipes are in metric. Sadly, since this is a British cookbook, it isn't a sign that America is modernizing.
The most inspirational North African cookbook I've read!.......2000-07-11
What a gorgeous book! The photography is unbelievable--I'm tempted to buy a second copy just to cut out and frame selected prints. But this treasure goes beyond appearances--the recipes are delightful and do-able. Some may complain that many of the ingredients are too exotic, but I find that to be much of the appeal of world cuisines. And while the book is indeed a British publication and measurements are most often given in metrics, American ounces are also given (in any case, a good-quality food scale is a great investment for the home chef). This title will be on my holiday gift-giving list for culinary friends and armchair travellers. As good as or better than my vast Paula Wolfert/Kitty Morse/Claudia Roden collection, and that ain't small potatoes! Or small pastilla...
Customer Reviews:
Best of Regional African Cooking.......2006-08-15
Dynamite! It separates the cuisine by region. Excellent
Just OK.......2003-03-07
I was very disappointed with this cookbook. I suppose the 1960's original publication should have tipped me off that this wouldn't be the place to look for authentic, exciting recipes. (Ethnic cooking in the U.S., at the time, wasn't known for being authentic or exciting.)
Most recipies are simplified and/or changed for western tastes. There is a heavy emphasis on recipes imported by settlers from other countries (lots of Asian and a fair number of British dishes); dishes which, presumably, would be more familiar to American readers.
There are far better African cookbooks available. (Don't know if it's still in print, but "African News Cookbook" is about the best I've seen so far.)
Early Classic in African Gastronomy.......2000-07-10
When "Best of Regional African Cooking" was first published in 1970 (under the title "Kitchen Safari") it was more or less the first attempt at a comprehensive African cookbook. Certainly it contained what was then the largest collection of recipes from Sub-Saharan Africa ever assembled (it may hold that record still). The cuisine of Northern Africa is well represented (no surprise; there are far more cookbooks of Northern African recipes than Sub-Saharan recipes). Of the recipes from Sub-Saharan Africa: Western and Eastern Africa are well represented. The Southern African (e.g., South African) recipes are mostly of the Dutch and Malay variety (to be fair, the apartheid policy made it impossible to investigate the gastronomy of other South Africa peoples). There are very few recipes from Central Africa, as is usually the case with African cookbooks.
The recipes are good ones, well selected to be both authentic representations of African cuisine, and easy for the non-African cook to prepare and appreciate. Most of the ingredients are easy to obtain outside of Africa.
Harva Hachten's book is just as much a piece of journalism as a cookbook (though of course there are numerous recipes). She collected her information on African cooking on a few lengthy trips through Africa in the 1960's. What appears in the book is largely what she happened to run into as she made it her job to meet people, try their foods, and ask for their recipes.
Recipes and introductory tests are arranged by region: North Africa; West Africa; Southern Africa; Central Africa; East Africa. There is a glossary and a list of ingredient substitutions. A table of contents listing the recipes would have been useful (they are included in an index.)
Many good recipes, but gaps in regions covered.......1999-07-02
This book would be a nice addition to your international cookbook collection. If you're looking for a comprehensive guide to African cooking, however, you might find this book incomplete. It contains a wide range of approachable recipes from North Africa, West Africa, South Africa, and East Africa (but its coverage of Central Africa is weak). There few books out there that clearly describe how to prepare traditional African dishes; if you want to explore the delicious and varied cusines of Africa, this book can help you.
The recipes from South Africa are almost exclusively Cape Malay in style. The cuisines of the rest of southern Africa (for example, Mozambique, Botswana, Zimbabwe, Zambia, Namibia, and Angola) are not included. Nor does the book include the Indian-influenced dishes of Durban or the African cuisine of the townships and former homelands of South Africa.
The book is particularly strong in North African and West African cooking. Most readers are certain to find something new and enjoyable in its pages.
Customer Reviews:
Not at all representative of Aftrican Cooking.......2006-06-07
I had an african friend look at this cookbook, and was told that the recipes do not represent true african cooking. He suspects that the author at with the upper crust of African society, and the cookbook is so colored. In an example of the inaccuracies of the cookbook, Dagga is represented as consisting of dried fish from Scandinavia. The ordinary people do not have money to buy these products: it is actually small dried prawns.
Outdated but Interesting.......2004-11-18
"The African Cookbook" was initially published in 1970 and represented one of the first widely available cookbooks to explore the cuisine of Africa. Author Bea Sandler (who is now deceased) traveled extensively in Africa, and this cookbook was her attempt to introduce regional African food to America. Chapters cover different countries, including Ethiopia, Morocco, and Senegal. Some of the recipes are likely to be familiar to many cooks who have never before read an African cookbook (e.g., chapattis, couscous), but some are refreshingly unfamiliar. Each chapter describes how to put together an entire meal typical of that country, which is likely to appeal to many readers. Additionally, Sandler includes some nice anecdotes, such as the use of pieces of bread as a "tablecloth" of sorts that was common in Ethiopia. Thus, the reader gets some idea about the country's culture (or at least the culture circa 1970).
Although the all-meal approach is interesting and likely to appeal to many readers, it does have a drawback. Specifically, the author seems to expect that readers will make all the recipes in a particular chapter. The result is that many of the dishes made alone do not have much flair of Africa. For example, I made the braised cabbage, which consisted of cabbage and onion simmered in beef broth with some crushed red peppers. The dish was fine, but it didn't exactly sweep me away to Africa or make me feel like I was making anything unusual. I'm sure that the dish makes more sense in the context of the full meal.
The recipes are also presented in a confusing format - specifically, each ingredient is listed when it is to be added to the recipe. Thus, the ingredients are scattered throughout the recipe directions, making it somewhat difficult to gather together everything you need. The author tries to solve this problem by including a "shopping list" for each chapter, but these lists essentially include what you'd need to make every single recipe in the chapter. In addition, as happens with some foreign cuisine cookbooks, some of the ingredients are not explained in enough detail, such as "salad herbs."
In sum, this cookbook is of importance due to its historical place in helping to bring African cuisine to American readers, and some of the stories are interesting. However, some of the formatting issues and the outdated feel of the cookbook made it less than ideal for me. Recommended with reservations.
ok for the timid, but..........2004-07-02
I bought this book from a used book store to bolster my library of african cookbooks (of which, until recently, there are precious few). In general, I found the book a disappointment. The author uses too many packaged foods and cuts spice levels to the point that the dishes are bland facsimiles of themselves, almost unrecognizable. There are other dishes which hardly qualify as african: roast beef, for example.
When it was first published, the author's changes were no doubt welcomed by timid american cooks. now that our palates have become more sophisticated, we must demand more authenticity from "ethnic" cookbooks. Other african cookbooks deliver. This does not.
Absolutely brilliiant!.......2002-11-29
Simple recipes that include chicken stews, fried cheese, coffee desserts, and entire buffet menus. As a teacher of African American Studies, I use this book to teach to my students. It's very helpful, resourceful, easy, and fun.
a good book for a first foray into african cuisine.......1999-03-12
this was the first book on african cooking that I owned (20 yrs ago as a college student),and believeit or not it still gets use in my house. The recipes are all adapted to the american palate-meaning the heat is toned down.Great recipes and info on how to serve the food.
Amazon.com
Mr. Mercator, maker of wall maps, would have us believe that the continent of Africa is this piddly little thing, mostly below the equator, weighed down by the size and majesty of Europe. Jessica B. Harris, author of The Africa Cookbook, shows us how big this continent truly is (three times the landmass of Europe; 1,000 different languages); how incredibly ancient its history is; how grand and majestic is the sweep of cooking styles and food flavors that shift from north to south, east to west; and how up-to-the-minute and relevant those food and flavor experiences can be. As with any of Harris's previous books, the reader can savor equal portions of eye-opening scholarship, delectable storytelling, and delicious recipes.
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 à la Zeinab (Sudan), and Grilled Shrimp Pili Pili (Mozambique).
Africa, Harris argues, isn't the Dark Continent, but the "continent about which we are in the dark." Use The Africa Cookbook to taste your way into the light. --Schuyler Ingle
Book Description
In The Africa Cookbook, culinary historian and cookbook author Jessica B. Harris takes you on a tour of the Motherland, exploring the extraordinary diversity of the cuisines of the continent.
The Africa Cookbook features more than 200 traditional and contemporary recipes collected from home kitchens across Africa, including the familiar couscous of Morocco, the savory stews of the eastern grasslands, and the curries and chutneys of the Swahili coasts. From the sophisticated cuisine of Senegal to the creolized food of Mauritius and the Seychelles to the Afrikaner barbecues of South Africa, Harris presents the food of the continent and paints unforgettable portraits of the people who shared their culinary heritage with her. Illustrated with archival postcards from the author's collection, The Africa Cookbook celebrates countries whose contributions to the way we eat today have been too long ignored. Now home cooks can sample Potatoes with Mint Leaves and Garlic from Algeria or Senegal's classic Theibou Dienn. Spicy fried oysters with peanut sauce from Togo wakes up the palate, while Mango Cream from Cameroon cools the fire. Carrot Sambal from South Africa makes a piquant side dish, while Kedjenou (chicken stewed with tomato, onions, chile, garlic, and ginger) from C&3244;te d'Ivoire makes an intriguing main course.
A special section of menus using recipes from the book complete with suggestions for appropriate decor and music, makes it easy to plan a variety of African feasts. Harris also includes a glossary of ingredients and utensils, a selection of mail-order sources, and a list of more good reading on African foods.
Customer Reviews:
intro to African food.......2006-08-31
The book is a nice introduction to African cooking with hard to find senegalese recipes. However, the ethiopian selection is ridiculous, there are so many wonderful possibilites and yet she chose to include a recipe for raw beef with instructions that make it clear she knew very few if any readers would actually want to make this dish. That I found very disappointing.
Intersting but difficult........2002-11-29
A very interesting cookbook for the serious African/African American cook or for the researcher of the native foods of Africa. There is a lot of compelling information in the book. But, I would rate this book from a cook's point of view as challenging. The presentation is beautiful, but you must have the resources and expertise to follow these instructions of many of the recipes.
Don't waste your time or money.......2002-04-07
What a waste of time this book is! I wouldn't recommend it to anyone for any reason. Save your money.
Continent in a book.......2001-06-09
This book contains a survey of food across Africa. The author, a food historian, draws on her many experiences traveling through the continent in this collection of recipes. The recipes are authentic and tasty, and many of them are quite easy to prepare. However, I found a few of them a little unrealistic (such as frying slices of four small eggplants in a single tablespoon of olive oil without so much as soaking them in saltwater first), leaving me wondering to what extent Harris had actually tested the recipes. Nonetheless, overall the book contains many exciting recipes and would make a welcome addition to the library of any adventurous cook.
Not a bad book.......2000-12-29
i have enjoyed making recipes from and just reading this book. i almost always make the "curried corn" for potlucks and i have seen people eat it warm, room temp and even cold, with tortilla chips or spread on bread. i have used it as a relish for fish tacos, as well. the reviewer who tossed hers out as "grabage" (maybe she should have bought a dictionary, instead) may not have enjoyed the idea of an informational-type cookbook, but i appreciate the short history on the recipes and ingredients and it will continue to be used in my kitchen.
Book Description
With 70 recipes for every occasion, this is both an exciting and practical cookbook, covering dishes from all over the African continent.
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- On Baking: A Textbook of Baking and Pastry Fundamentals
- On Baking: A Textbook of Baking and Pastry Fundamentals
- Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life
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Books Index
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General
| Cooking, Food & Wine
| Subjects
| Books
Authentic African Cuisine from Ghana
Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
The Africa Cookbook
A Taste of Africa: Traditional & Modern African Cooking
Best of Regional African Cooking (Hippocrene International Cookbook Series)
