Download or read book Cooking the East African Way written by Bertha Vining Montgomery and published by Lerner Books [UK]. This book was released on 2009-06 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: 9 yrs+

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 Cooking the North African Way written by Habib Chalbi and published by Lerner Publications. This book was released on 2003-08-01 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds.

Download or read book Cooking the African Way written by Constance Nabwire and published by Lerner Publishing Group. This book was released on 1990 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introduction to the cooking of East and West Africa, with information on the land and people of this area of the giant continent, and including recipes.

Download or read book Simply West African written by Pierre Thiam and published by Clarkson Potter. This book was released on 2023-09-19 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes “Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long.”—Jessica B. Harris, culinary historian and author of High on the Hog: A Culinary Journey from Africa to America This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to: · Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman’s Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce · One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens · Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.

Download or read book Vibrant West African Cuisine written by Ebere Akadiri and published by . This book was released on 2018-01-31 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ebere's Akadiri's mission is to help the western world experience the vibrant culture and cuisine of her native country as a way to share her knowledge and tell her African stories to help you have a better understanding of the culinary diversity and culture of West Africa. West African food isn't just another meal. It's a celebration of flavor, community, and history. It brings people together, nourishing body and spirit. It has the nutrition of powerful superfoods, married to the indulgence of exotic spices. There's nothing quite like it. You are invited to join Ebere to re-create the Vibrant West African cooking in your kitchen with her simple and mouth-watering recipes. Proceeds from the sale of the Vibrant West African Cuisine cookbook go directly to Beauty in Every Life Foundation for their "Keep Dignity Alive" Campaign which aims to prevent human trafficking in West Africa through awareness, education and empowerment. Ebere Akadiri is a passionate champion and ambassador for West African cuisine. As a cook, trainer and business mentor, her enthusiasm for the foods, colours, aromas, flavours and culture of her native Nigeria is infectious. Ebere is a former restaurant owner, and she now packages her signature spice blends while training food professionals on food business marketing strategies. Ebere will take you on a fascinating journey of discovery, un- veiling the rich and authentic tastes of West African Cuisine, and the traditions and festivities found in Nigeria in an inspiring way. She is converting the people of The Netherlands to the tastiness and health benefits of West African foods, one palate at a time. Ebere now invites you to re-create a part of her vibrant cooking in your own kitchen, with these simple recipes.

Download or read book A West African Cook Book written by Ellen Gibson Wilson and published by . This book was released on 1971 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cooking the Southern African Way written by Kari Cornell and published by Lerner Publications. This book was released on 2005-01-01 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southern Africa is a diverse land. It is home to many groups of native Africans, each with its own traditions, culture, and foods, as well as European and Asian settlers that arrived in the 17th, 18th and 19th centuries. The various cultures have combined to make eating in Southern Africa a delightful adventure.

Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

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 Food From Across Africa written by Duval Timothy and published by HarperCollins. This book was released on 2016-06-14 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes. With its diverse, delicious flavors, African food is “some of the best on the planet,” yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa. Based on their sold-out events, Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Food from Across Africa includes nine complete menus with dishes that complement and enhance one another—from cocktails and juices to main courses, vegetables, sides, and desserts. Instead of making explicit distinctions, the menus represent the way these dishes fit together, whether attached by season, dominant flavors, or by another unifying point of inspiration. Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more—the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. “Our food encourages tactility, with influences form our childhoods growing up eating freshly picked mangoes sprinkled with salty chili powder, being served juice in a peeled, cored, and squeezed orange and hand rolling and dunking balls of eba into okra soup then straight into your mouth.” A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share.

Download or read book African Cookbook written by BookSumo Press and published by Createspace Independent Publishing Platform. This book was released on 2018-05-22 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: African Cuisine Get your copy of the best and most unique African recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on African. The Easy African Cookbook is a complete set of simple but very unique African recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the African Recipes You Will Learn: Abyssinian Potato Stew Nairobi Chicken Roast African Sweet Honey and Apricot Crock Pot Yellow Peanut Stew from Senegal Tangier Chicken Stew Congo Lime Cake Ginger and Garlic Prawns Koshari (North African Rice and Bean Casserole) Chicken Kabobs Ojini African Mashed Potato Lunch Box Black Couscous Salad Semolina Cake with Lemon Syrup Rice and Beans Africom Rice Pudding Nakaru Mombasa Avocado Salad West African Peanut Soup Chickpea Rice Casserole Cape Custard Pie Ife's Steak Sauce Couscous Masala Classic Egyptian Macaroni Casserole with Béchamel Sauce Tunisian Hot Pot Herbed Congo Carrots Traditional Moroccan Chicken Tagine with Olives Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: African cookbook, African recipes, African book, Africa, african cooking, african cuisine, african food

Download or read book Recipes for West African Foods written by Christine Joyce Boahene and published by . This book was released on 1994 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 12 Healthy West African Recipes Made Simple written by Melody Adeniyi-Taiwo and published by . This book was released on 2019-07-28 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Best African Cookbook Outside of Africa"! The Yoruba proverb "Ijo je o we yon i.Translation: Eating together makes the exercise enjoyable" gives you a glance into how West Africans view the labor of love in the kitchen. The tradition of cooking with spices, organic ingredients, fruits, and herbs, makes west African cuisine vibrant, healthy, and enticing. This e-cookbook will not only give you a glimpse into west African food culture but services as an information guide on how to use the spices in our store.

Download or read book My Everyday Lagos written by Yewande Komolafe and published by Ten Speed Press. This book was released on 2023-10-24 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: An acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria's biggest city, with 75 recipes that mirror her own powerful journey of self-discovery. The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries. Yewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book. This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.

Download or read book West African Cuisine Cultural Cookbook written by Tina Azubuike Osuocha and published by . This book was released on 2013 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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.