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Flavors of Africa

Flavors of Africa
Author: Evi Aki
Publisher: Page Street Publishing
Total Pages: 180
Release: 2018-12-11
Genre: Cooking
ISBN: 1624146740
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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.

Tastes of Africa

Tastes of Africa
Author: Justice Kamanga
Publisher: Penguin Random House South Africa
Total Pages: 0
Release: 2010
Genre: Cookbooks
ISBN: 9781770078024
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A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.

The Art of Fufu

The Art of Fufu
Author: Grubido
Publisher: Greenleaf Book Group Press
Total Pages: 136
Release: 2021-08-03
Genre: Cooking
ISBN: 9781626345966
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A Guide to a West African Tradition The Art of Fufu is a fascinating and informative guide to fufu, one of the most delicious and beloved staple foods of West Africans. All fufu dishes consist of two parts--the prepared, cooked fufu (which has a dough-like consistency and is made by mixing a plant base with water) and a unique soup that accompanies it. The cooked fufu can be made from a variety of bases, such as yams, shredded cassava tubers, and cassava flour. After the fufu is cooked, it is rolled into small balls, which are then formed into a spoon shape with the hand. The soup is then scooped with the fufu, and the bite is swallowed whole. Just as there are many different types of fufu, there are many different types of soups. Part of the joy of fufu is discovering which flavors pair best together. This colorful book discusses popular ingredients used to make fufu and the soups that go along with it as well as methods of preparation for fufu. The Art of Fufu is sure to appeal to those interested in learning more about West Africa's food culture and one of its most cherished foods.

Afro-Vegan

Afro-Vegan
Author: Bryant Terry
Publisher: Ten Speed Press
Total Pages: 226
Release: 2014-04-08
Genre: Cooking
ISBN: 1607745313
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Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

Discovery of a Continent

Discovery of a Continent
Author: Marcus Samuelsson
Publisher: John Wiley & Sons
Total Pages: 174
Release: 2007
Genre: Cooking, African
ISBN: 9780470173251
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Praise for Marcus Samuelsson's James Beard Award–Winning Discovery of a Continent: Foods, Flavors, and Inspiration from Africa "[Samuelsson's] recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors. . . . Sumptuous photographs by Gediyon Kifle . . . will inspire you to follow Samuelsson on his travels." —New York Times Book Review "A deeply personal mix of recipes and culture from chef/restaurant owner and native African whom Gourmet named 'one of the most innovative chefs in the world.'" —USA Today "Original, intelligent, and well executed. . . . A personal culinary odyssey. . . . The result is a compelling blend of traditional recipes and a kind of personal fusion food." —Los Angeles Times "Cookbook of the year. . . . Sparkles with color, intriguing recipes, and informative tidbits inspired by the research Samuelsson conducted." —Chicago Tribune "A loving, enticing tribute to a continent that [Samuelsson] believes represents, foodwise, the next big thing. . . . Captures the traditional recipes of countries from Morocco to South Africa, and also includes Samuelsson's spin on the flavors he encountered." —O, The Oprah Magazine "American cooks have explored many parts of the world in their kitchens, but one continent is almost entirely missing from our repertoires—Africa. . . . Marcus Samuelsson may change that single-handedly." —San Francisco Chronicle

Flavors of Africa: A Culinary Journey through the Continent's Rich Cuisine

Flavors of Africa: A Culinary Journey through the Continent's Rich Cuisine
Author: Pablo Picante
Publisher: Richards Education
Total Pages: 179
Release:
Genre: Cooking
ISBN:
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Embark on a gastronomic voyage across Africa, a land celebrated for its diverse cultures, vibrant traditions, and tantalizing culinary heritage. Flavors of Africa is a compilation of 100 delectable recipes that showcase the unique flavors, spices, and techniques that define African cuisine. From the aromatic stews of North Africa to the fiery delights of West Africa and the savory delicacies of Southern Africa, this book invites you to savor the essence of the continent through its diverse and mouthwatering dishes. Flavors of Africa celebrates the culinary wealth and diversity of African cuisine, inviting you to explore and savor the authentic tastes of this magnificent continent. Whether you're a seasoned cook or an adventurous beginner, these recipes will delight your palate and transport you to the heart of Africa's vibrant culinary tapestry. Gather your ingredients, embrace the spices, and embark on a flavorful journey through the tastes and traditions of Africa. Enjoy your cooking and bon appétit!

Where Flavor Was Born

Where Flavor Was Born
Author: Andreas Viestad
Publisher: Chronicle Books
Total Pages: 296
Release: 2007-09-06
Genre: Business & Economics
ISBN: 9780811849654
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Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.

The Moroccan Collection

The Moroccan Collection
Author: Hilaire Walden
Publisher: Soma Books
Total Pages: 144
Release: 1998
Genre: Cooking
ISBN: 9781579590178
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Hearty and spicy or heady and fragrant, Moroccan food exudes exotic aromas and full piquant flavors. The vitality of Moroccan culture underscores the sensual combination of ingredients in these simple, authentic recipes such as Chicken Tagine with Almonds and Tuna in Red Pepper and Olive Sauce, along with rice and couscous recipes and grilled meats and vegetables. 70 color photos.

Flavors of Africa Cookbook

Flavors of Africa Cookbook
Author: Dave: Wilan DeWitt (Mary Jane;Stock, Melissa)
Publisher:
Total Pages: 245
Release: 1998
Genre:
ISBN:
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Flavors of African cooking-from indigenous recipes to those influenced by Asian and European settlers.

Mango & Mint

Mango & Mint
Author: Nicky Garratt
Publisher: PM Press
Total Pages: 350
Release: 2013-07-01
Genre: Cooking
ISBN: 1604868899
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Mango & Mint is a collection of favorite vegan dishes inspired by the foods of the Arab world, India, and North Africa. It follows the philosophy of a cuisine free of meat rather than one that emulates it. One common thread in these cuisines is that they can be prepared in a buffet style without a centerpiece (historically the kill from the hunt or domesticated herd). Care has been taken to include sufficient recipes to build a complete buffet or a formal sit-down meal. Traditional recipes for familiar classics such as hummus or chana masala are enriched with tips and presentation ideas while established flavors and techniques are brought to bear on new combinations. This collection of recipes leans toward the flavorful with Arabic and North African creations such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice. The recipes range from quick and easily created to relatively complex but requiring only basic equipment and rudimentary skill. A section called “Ganging Up” has ideas and procedures for planning ahead and saving money by maximizing resources. This includes buying in season, getting the most out of a barbeque, freezing, cooking in batches, and creating vegetable stocks and base sauces. The final section, “Recycled,” has recipes for normally discarded matter like watermelon rinds, leftovers, and wild plants. An index for fresh ingredients enables one to quickly locate a recipe by provisions already in your refrigerator while a sample menu section with full-color photographs offer presentation ideas.