Download or read book Foods of Sierra Leone and Other West African Countries written by Rachel C. J. Massaquoi and published by AuthorHouse. This book was released on 2011-04 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods of Sierra Leone and other West African countries is a unique cookbook focusing on West African foods many of which have a global appeal. It is loaded with overwhelming details about these foods as well as interesting personal food stories that will delight children and adults alike. In addition, the book exposes the reader to many delectably tasty recipes for dishes like joloff rice, various soups and stews, the fascinating groundnut soups and stews, the delicious cassava leaf sauce, okra sauces, beans sauces, other mixed sauces and many more including vegetarian variations of some of the sauces. Food lovers will learn how traditionally Western vegetables like spinach, collard green, swiss chard and many others can be cooked using West African recipes. All these are lavishly presented by a West African national who was born and brought up in the region, and has lived in the region cooking and eating these foods for more than 50 years.
Download or read book Favourite Sierra Leone Recipes written by Pamela Greene and published by . This book was released on 1986 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Favourite Sierra Leone recipes written by Pamela Greene and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweet Salone written by Maria Bradford and published by Hardie Grant Publishing. This book was released on 2023-07-24 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a small country on the west coast of Africa, throughout its history Sierra Leone has always embraced diversity – and this willingness to discover and grow has shaped Sierra Leone’s rich food culture. Forged by history, people and place, the cuisine is completely unique. Maria Bradford’s recipes, inspired by her grandmother’s cooking, have at their heart the traditional meals of Maria’s childhood, introducing delicious Afro-fusion dishes and flavours. Characterised by key ingredients including tamarind, beans, sesame seeds, mango, chilli and pineapple, in Maria's hands these ingredients become something truly special. Moreover, she tells the story of the cuisine and the people, shedding light on everyday life through exclusive location photography. Through her evocative writing and innovative dishes that draw on tradition while melding contemporary influences, Maria's Sweet Salone is a stunning culinary dive into recipes and a culture unmatched anywhere in the world.
Download or read book What s Cooking Today Sierra Leonean Favourites written by Muriel Emekunle Davies and published by . This book was released on 2001 with total page 107 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Traditional Sierra Leonean Cookbook written by Ava Baker and published by Independently Published. This book was released on 2024-04-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn the art of Sierra Leonean cooking with the Traditional Sierra Leonean Cookbook. This delightful collection of easy recipes brings the flavors of West Africa to your kitchen, making it simple to create authentic dishes like Jollof Rice, Cassava Leaf Stew, and Fried Plantains. Whether you're a beginner or a seasoned cook, these recipes are designed to be accessible and delicious, allowing you to explore the yummy tastes of Sierra Leonean cuisine with confidence. With clear instructions and helpful tips, you'll soon be mastering Coconut Cake, Ginger Beer, and other traditional favorites, bringing the warmth and flavor of West Africa to your table with every meal.
Download or read book WHATS COOKING START COOKING written by Muriel Emekunle Davies and published by Lulu.com. This book was released on 2017-02-06 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition of 'What's Cooking' contains new mouth-watering recipes epitomising many aspects of Sierra Leonean culture, as well as the previously published recipes which have been so popular. Part IV brings new flavours to your kitchen as you make a Hennessy Chicken Dinner, finished with a Tatyanna Mousse. This part contains innovative recipes, yet reminds us of our varied Sierra Leonean culture. Why not try our local Jollof Rice combined with 'Roast' pepper chicken or fish? Or dip into the true culture by trying palm oil, vegetable, and bean dishes typical of West Africa, or traditional 'snacks'. The flavours include spicy Creole influences from Sierra Leone's past, with a dash of the Caribbean, fused with flavours of the other ethnic groups in the country. Whichever recipe you choose, you will enjoy your cooking. So be adventurous, take a dive into our food and culture, and savour the unique taste of these exquisite recipes. Bon appetit.
Download or read book Cooking with Mai written by Maimuna Burnette and published by . This book was released on 2020-12-05 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking with Mai is your go-to cookbook for easy-to-prepare authentic West African food. In this book, Mai shares some of her family's traditional Sierra Leonean dishes which she grew up enjoying, as well as other well-known West African favorites. She not only offers 16 recipes, but also the history of the dishes and any slight variations in preparation depending on country or background. This is a book rich in culture, history, and flavors, that will gratify those seeking an authentic West African dining experience.
Download or read book Stirring the Pot written by James C. McCann and published by Ohio University Press. This book was released on 2009-10-31 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Gourmet s Guide to Authentic African Cooking written by Eyamidé E. Lewis-Coker and published by . This book was released on 2014-12-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this cookbook 'Gourmet's Guide to Authentic African Cooking' is to introduce the art of Sierra Leone cooking to those interested in preparing and eating cuisine around the world. Hopefully, this book will also be used by Non-Sierra Leoneans as a source and guide for preparing foods which are common to Sierra Leoneans but also different and interesting to those seeking to learn the art of Sierra Leone Cookery. Gourmets will find this book fascinating while others will use this cookbook as a guide to traditional, Sierra Leone, African cooking. Great pains were taken to collect and prepare this cookbook with more than four hundred authentic, traditional, Sierra Leone, recipes. It is one of the largest in the world and the only true authentic, traditional, Sierra Leone, African cookbook. Most of these recipes have never been written or published. My grandmother and mother passed them down solely by word-of-mouth. At age eight, I learned to prepare real, authentic, traditional Sierra Leone meals by watching, helping and observing as my grandmother and mother felt the texture and tasted the food 'a pinch of this' and 'a pinch of that' and slow-cooked their meals at low temperature to achieve palatable, lip-smacking and nutritious meals. My passion for preparing authentic, traditional Sierra Leone dishes started at a young age while watching and assisting my grandmother and mother preparing meals from fresh, organic ingredients. Later, I decided to prepare these authentic, traditional Sierra Leone meals from quality, fresh produce. I have modified and transcribed these dishes committed to my memory in well-written and organized format to preserve, promote and share Sierra Leone's rich Cultural Heritage. Adults utilizing these meal-recipes will acquire lifelong cooking skills. In addition, they will be inspired to prepare delicious and healthy authentic, traditional Sierra Leone meals and will be able to pass on their lifelong cooking skills to future generations. Thank you for purchasing this cookbook. Now take your time to read through it and prepare your favorite and healthy traditional meals for your family and friends. Remember, once you have actually mastered this cookbook, the art of preparing exotic-flavored, palatable, delicious and nutritious authentic, traditional Sierra Leone meals will become yours. I wish you and your loved ones a good and hearty appetite!
Download or read book Food and Recipes of Africa written by Theresa M. Beatty and published by The Rosen Publishing Group, Inc. This book was released on 1999-01-15 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes some of the foods enjoyed in the different regions of Africa and provides recipes for dishes popular in these areas.
Download or read book Books by Sierra Leonean Authors and Books on Sierra Leone written by Sierra Leone. Library Board and published by . This book was released on 1984 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking the West African Way written by Bertha Vining Montgomery and published by Lerner Publications. This book was released on 2001-08-01 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the cuisine of several West African countries--including Nigeria, Cote D'Ivoire, Sierra Leone, and Ghana--this book describes why most meals cooked in West Africa are either soups or stews. With each recipe, you will get to know the traditions and cultures of these unique and intriguing countries.
Download or read book Working Toward Freedom written by Larry E. Hudson and published by University Rochester Press. This book was released on 1994 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The opportunity for slaves to produce goods, for their own use or for sale, facilitated the development of a domestic economy largely independent of their masters and the wider white community. Drawing from a range of primary sources, In their efforts to protect the integrity of their families they became primary actors in their preparation for freedom. Selected and revised for publication, this collection of essays stems from the University of Rochester conference, "African-American Work and Culture in the 18th and 19th Centuries." Contributors: Josephine A. Beoku Betts, Kenneth L. Brown, John Campbell, Cheryll Ann Cody, Mary Beth Corrigan, Stanley, L. Engerman, Sharon Ann Holt, Larry E. Hudson Jr, Robert Olwell, Lorena S. Walsh
Download or read book Africa 3 volumes written by Toyin Falola and published by Bloomsbury Publishing USA. This book was released on 2015-12-14 with total page 1774 pages. Available in PDF, EPUB and Kindle. Book excerpt: These volumes offer a one-stop resource for researching the lives, customs, and cultures of Africa's nations and peoples. Unparalleled in its coverage of contemporary customs in all of Africa, this multivolume set is perfect for both high school and public library shelves. The three-volume encyclopedia will provide readers with an overview of contemporary customs and life in North Africa and sub-Saharan Africa through discussions of key concepts and topics that touch everyday life among the nations' peoples. While this encyclopedia places emphasis on the customs and cultural practices of each state, history, politics, and economics are also addressed. Because entries average 14,000 to 15,000 words each, contributors are able to expound more extensively on each country than in similar encyclopedic works with shorter entries. As a result, readers will gain a more complete understanding of what life is like in Africa's 54 nations and territories, and will be better able to draw cross-cultural comparisons based on their reading.
Download or read book Writing Food History written by Kyri W. Claflin and published by Berg. This book was released on 2013-08-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Download or read book Melting Pot written by Jacqueline M. Newman and published by Scholarly Title. This book was released on 1993 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Addresses food, nutrition, and health-related dietary concerns of the major ethnic groups in the United States. Identifies cultural, social, and economic markers and provides knowledge of food habits, general dietary, nutrition, and related health problems and practices of the many ethnic groups that make up America's society. Offers ways to study food in relation to all people and all people in relation to their food.
