Food From Across Africa
Food From Across Africa

Author: Duval Timothy

Publisher: HarperCollins

Published: 2016-06-14

Total Pages: 385

ISBN-13: 0062467417

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Discover the diverse, delicious flavors of Africa with modern and traditional recipes from the chefs of the sold-out London supper club The Groundnut. Experience the food of Africa with three energetic and imaginative chefs, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown, all native Londoners with family origins in different parts of the African continent, on a mission to showcase the food of their childhoods. Featuring both recipes that have been passed down through generations and experimental dishes using new ingredients and combinations, the Groundnut chefs have brought a fresh perspective and passion to traditional East and West African cuisines unlike any other, presenting food that is simple, balanced, beautiful, and fabulous to share. Learn to make jollof rice, the fragrant and ubiquitous West African dish, or innovative offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Here are nine complete menus reflecting the pop-up style of the Groundnut dinner series, including cocktails and juices, main courses, vegetables, sides, and desserts, which are meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. Enhanced by colorful photographs, fascinating histories, and easy, healthy preparations, Food from Across Africa will leave you asking why it’s taken you this long to explore the delights of African cooking.

The Groundnut Cookbook
The Groundnut Cookbook

Author: Duval Timothy

Publisher: Penguin UK

Published: 2015-07-02

Total Pages: 336

ISBN-13: 1405923245

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The Groundnut Cookbook is an African cookbook by friends Duval Timothy, Jacob Fodio Todd and Folayemi Brown. They are three energetic, imaginative Londoners set to change the face of African food with their cookbook packed full of gorgeous full-colour photography and easy-to-follow, fresh and healthy recipes. Learn how to prepare classics like their namesake Groundnut Stew, and Jollof Rice, alongside innovative offerings like their Avocado Ice Cream or Puna Yam Cake. The Groundnut Cookbook will make you wonder why it's taken you this long to explore Africa's culinary gems

Food Culture in Sub-Saharan Africa
Food Culture in Sub-Saharan Africa

Author: Fran Osseo-Asare

Publisher: Bloomsbury Publishing USA

Published: 2005-06-30

Total Pages: 226

ISBN-13: 0313062269

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East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.

In the Shadow of Slavery
In the Shadow of Slavery

Author: Judith Carney

Publisher: Univ of California Press

Published: 2011-02-01

Total Pages: 296

ISBN-13: 0520949536

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The transatlantic slave trade forced millions of Africans into bondage. Until the early nineteenth century, African slaves came to the Americas in greater numbers than Europeans. In the Shadow of Slavery provides a startling new assessment of the Atlantic slave trade and upends conventional wisdom by shifting attention from the crops slaves were forced to produce to the foods they planted for their own nourishment. Many familiar foods—millet, sorghum, coffee, okra, watermelon, and the "Asian" long bean, for example—are native to Africa, while commercial products such as Coca Cola, Worcestershire Sauce, and Palmolive Soap rely on African plants that were brought to the Americas on slave ships as provisions, medicines, cordage, and bedding. In this exciting, original, and groundbreaking book, Judith A. Carney and Richard Nicholas Rosomoff draw on archaeological records, oral histories, and the accounts of slave ship captains to show how slaves' food plots—"botanical gardens of the dispossessed"—became the incubators of African survival in the Americas and Africanized the foodways of plantation societies.

Food Entrepreneurs in Africa
Food Entrepreneurs in Africa

Author: Ndidi Okonkwo Nwuneli

Publisher: Routledge

Published: 2021-03-15

Total Pages: 113

ISBN-13: 1000346250

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Entrepreneurs are the lifeblood of the agriculture and food sector in Africa, which is projected to exceed a trillion dollars by 2030. This book is the first practical primer to equip and support entrepreneurs in Africa through the process of starting and growing successful and resilient agriculture and food businesses that will transform the continent. Through the use of case studies and practical guidance, the book reveals how entrepreneurs can leverage technology and innovation to leapfrog and adapt to climate change, ensuring that Africa can feed itself and even the world. The book will: Inspire aspiring entrepreneurs to start and grow resilient and successful businesses in the agriculture and food landscapes. Equip aspiring and emerging entrepreneurs with practical knowledge, skills, and tools to navigate the complex agriculture and food ecosystems and develop and grow high-impact and profitable businesses. Enable aspiring and emerging entrepreneurs to develop scalable business models, attract and retain talent, leverage innovation and technology, raise financing, build strong brands, shape their ecosystem, and infuse resilience into every aspect of their operations. The book is for aspiring and emerging agribusiness entrepreneurs across Africa and agribusiness students globally. It will also inspire policymakers, researchers, development partners, and investors to create an enabling and supportive environment for African entrepreneurs to thrive.

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.

Rapid Urbanisation, Urban Food Deserts and Food Security in Africa
Rapid Urbanisation, Urban Food Deserts and Food Security in Africa

Author: Jonathan Crush

Publisher: Springer

Published: 2016-09-23

Total Pages: 199

ISBN-13: 3319435671

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This book investigates food security and the implications of hyper-urbanisation and rapid growth of urban populations in Africa. By means of a series of case studies involving African cities of various sizes, it argues that, while the concept of food security holds value, it needs to be reconfigured to fit the everyday realities and distinctive trajectory of urbanisation in the region. The book goes on to discuss the urban context, where food insecurity is more a problem of access and changing consumption patterns than of insufficient food production. In closing, it approaches food insecurity in Africa as an increasingly urban problem that requires different responses from those applied to rural populations.

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.

Insect and Hydroponic Farming in Africa
Insect and Hydroponic Farming in Africa

Author: Dorte Verner

Publisher: World Bank Publications

Published: 2021-12-16

Total Pages: 235

ISBN-13: 1464817677

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Interestingly, some relief from today's woes may come from ancient human practices. While current agri-food production models rely on abundant supplies of water, energy, and arable land and generate significant greenhouse gas emissions in addition to forest and biodiversity loss, past practices point toward more affordable and sustainable paths. Different forms of insect farming and soilless crop farming, or hydroponics, have existed for centuries. In this report the authors make a persuasive case that frontier agriculture, particularly insect and hydroponic farming, can complement conventional agriculture. Both technologies reuse society's agricultural and organic industrial waste to produce nutritious food and animal feed without continuing to deplete the planet's land and water resources, thereby converting the world's wasteful linear food economy into a sustainable, circular food economy. As the report shows, insect and hydroponic farming can create jobs, diversify livelihoods, improve nutrition, and provide many other benefits in African and fragile, conflict-affected countries. Together with other investments in climate-smart agriculture, such as trees on farms, alternate wetting and drying rice systems, conservation agriculture, and sustainable livestock, these technologies are part of a promising menu of solutions that can help countries move their land, food, water, and agriculture systems toward greater sustainability and reduced emissions. This is a key consideration as the World Bank renews its commitment to support countries' climate action plans. This book is the Bank's first attempt to look at insect and hydroponic farming as possible solutions to the world's climate and food and nutrition security crisis and may represent a new chapter in the Bank's evolving efforts to help feed and sustain the planet.

Hog and Hominy
Hog and Hominy

Author: Frederick Douglass Opie

Publisher: Columbia University Press

Published: 2008-10-08

Total Pages: 257

ISBN-13: 0231517971

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“Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com