The Art of Fufu

The Art of Fufu

Author: Grubido

Publisher: Greenleaf Book Group Press

Published: 2021-08-03

Total Pages: 136

ISBN-13: 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.


Foods of Sierra Leone and Other West African Countries

Foods of Sierra Leone and Other West African Countries

Author: Rachel C. J. Massaquoi

Publisher: AuthorHouse

Published: 2011-04

Total Pages: 170

ISBN-13: 1449081541

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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.


Stirring the Pot

Stirring the Pot

Author: James C. McCann

Publisher: Ohio University Press

Published: 2009-10-31

Total Pages: 233

ISBN-13: 089680464X

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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.


Field Guide to Birds of Western Africa

Field Guide to Birds of Western Africa

Author: Nik Borrow

Publisher: Bloomsbury Publishing

Published: 2020-07-09

Total Pages: 1787

ISBN-13: 1472982878

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A major revision of the first comprehensive field guide to cover the birds of this exciting region, this book will enable birders to identify any species found in any of the countries covered. Birds of Western Africa (Helm, 2001) was the first single-volume guide to cover all the species of this region, which comprises 23 countries from Senegal and southern Mauritania east to Chad and the Central African Republic, and south to Congo. This updated edition uses all of the illustrations from Birds of Western Africa, along with a number of new paintings. The book also has updated colour distribution maps for each species placed on the text pages for the first time. On facing pages, concise, authoritative text aids identification to create a conveniently-sized, lightweight field reference covering all 1300 species found in the region. This handy guide will enable birders to identify any species found in any of the countries covered.


Flavors of Africa

Flavors of Africa

Author: Evi Aki

Publisher: Page Street Publishing

Published: 2018-12-11

Total Pages: 396

ISBN-13: 1624146759

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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.


Recipes for Respect

Recipes for Respect

Author: Rafia Zafar

Publisher: University of Georgia Press

Published: 2019-03-15

Total Pages: 148

ISBN-13: 0820353655

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Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.


How to Write About Africa

How to Write About Africa

Author: Binyavanga Wainaina

Publisher: One World

Published: 2023-06-06

Total Pages: 369

ISBN-13: 0812989678

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From one of Africa’s most influential and eloquent essayists, a posthumous collection that highlights his biting satire and subversive wisdom on topics from travel to cultural identity to sexuality “A fierce literary talent . . . [Wainaina] shines a light on his continent without cliché.”—The Guardian “Africa is the only continent you can love—take advantage of this. . . . Africa is to be pitied, worshipped, or dominated. Whichever angle you take, be sure to leave the strong impression that without your intervention and your important book, Africa is doomed.” Binyavanga Wainaina was a pioneering voice in African literature, an award-winning memoirist and essayist remembered as one of the greatest chroniclers of contemporary African life. This groundbreaking collection brings together, for the first time, Wainaina’s pioneering writing on the African continent, including many of his most critically acclaimed pieces, such as the viral satirical sensation “How to Write About Africa.” Working fearlessly across a range of topics—from politics to international aid, cultural heritage, and redefined sexuality—he describes the modern world with sensual, emotional, and psychological detail, giving us a full-color view of his home country and continent. These works present the portrait of a giant in African literature who left a tremendous legacy.


The Africa Cookbook

The Africa Cookbook

Author: Jessica B. Harris

Publisher: Simon and Schuster

Published: 1998

Total Pages: 408

ISBN-13: 0684802759

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Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.


Farming While Black

Farming While Black

Author: Leah Penniman

Publisher: Chelsea Green Publishing

Published: 2018

Total Pages: 369

ISBN-13: 1603587616

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Farming While Black is the first comprehensive "how to" guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture. At Soul Fire Farm, author Leah Penniman co-created the Black and Latino Farmers Immersion (BLFI) program as a container for new farmers to share growing skills in a culturally relevant and supportive environment led by people of color. Farming While Black organizes and expands upon the curriculum of the BLFI to provide readers with a concise guide to all aspects of small-scale farming, from business planning to preserving the harvest. Throughout the chapters Penniman uplifts the wisdom of the African diasporic farmers and activists whose work informs the techniques described--from whole farm planning, soil fertility, seed selection, and agroecology, to using whole foods in culturally appropriate recipes, sharing stories of ancestors, and tools for healing from the trauma associated with slavery and economic exploitation on the land. Woven throughout the book is the story of Soul Fire Farm, a national leader in the food justice movement.--AMAZON.


African Dominion

African Dominion

Author: Michael A. Gomez

Publisher: Princeton University Press

Published: 2018-01-01

Total Pages: 521

ISBN-13: 1400888166

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A groundbreaking history that puts early and medieval West Africa in a global context Pick up almost any book on early and medieval world history and empire, and where do you find West Africa? On the periphery. This pioneering book, the first on this period of the region’s history in a generation, tells a different story. Interweaving political and social history and drawing on a rich array of sources, including Arabic manuscripts, oral histories, and recent archaeological findings, Michael Gomez unveils a new vision of how categories of ethnicity, race, gender, and caste emerged in Africa and in global history more generally. Scholars have long held that such distinctions arose during the colonial period, but Gomez shows they developed much earlier. Focusing on the Savannah and Sahel region, Gomez traces the exchange of ideas and influences with North Africa and the Central Islamic Lands by way of merchants, scholars, and pilgrims. Islam’s growth in West Africa, in tandem with intensifying commerce that included slaves, resulted in a series of political experiments unique to the region, culminating in the rise of empire. A major preoccupation was the question of who could be legally enslaved, which together with other factors led to the construction of new ideas about ethnicity, race, gender, and caste—long before colonialism and the transatlantic slave trade. Telling a radically new story about early Africa in global history, African Dominion is set to be the standard work on the subject for many years to come.