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Author: Dorinda Hafner
Publisher: Wakefield Press
Published: 2002
Total Pages: 328
ISBN-13: 9781862545861
DOWNLOAD EBOOKOver the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously travelled to countries such as Brazil, Cuba, Jamaica and the United States.
Author: Michael Stanley
Publisher: White Sun Books
Published: 2022-08-13
Total Pages: 38
ISBN-13:
DOWNLOAD EBOOKThis small cookbook is a collection of southern Africa recipes that are favorites of Detective Kubu - the gourmet detective in Botswana who features in the mysteries by Michael Stanley. The book covers special drinks from southern Africa and a number of recipes for appetizers. There is a collection of main courses that are popular in the region - and favorites of Kubu - but may be unusual and exotic for western cooks. Finally several interesting desserts that make Kubu's mouth water. A Taste of Africa also has some fun information about Kubu's eating and drinking habits and ideas about diet, and great sketches of Kubu at 'work'! The recipes in the KUkBUk have been tried and tested on friends from different countries and pronounced delicious. We enjoy them regularly. Try them out for something a bit different and interesting. Have fun cooking and bon appetit!
Author: Justice Kamanga
Publisher: Penguin Random House South Africa
Published: 2010
Total Pages: 0
ISBN-13: 9781770078024
DOWNLOAD EBOOKA collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.
Author: Sharon Lurie
Publisher: Penguin Random House South Africa
Published: 2019-06-01
Total Pages: 385
ISBN-13: 1432310003
DOWNLOAD EBOOKAfter highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary heritage as both a kosher cook and a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home. In A Taste of South Africa with the Kosher Butcher’s Wife, Sharon Lurie takes you on an adventure through South Africa’s diverse and iconic dishes, but with traditional Jewish culinary twists. The mouth-watering recipes often include non-dairy options. And don’t think because Sharon is the Kosher Butcher’s Wife that she only thinks about meat dishes; there are ideas from starters to sweets with everything in between. An in her inimitable style, Sharon will keep you laughing along the way.
Author: Linda Majzlik
Publisher: Jon Carpenter Publishing
Published: 2005
Total Pages: 120
ISBN-13:
DOWNLOAD EBOOKA vast region of climactic and geographic extremes, East Africa is often characterized as a wasteland of the tastebuds, where harsh conditions lead to basic, flavorless food. This vegan cookbook dispells that myth, showcasing East Africa's hearty, healthy, and delectable ingredients—from sweet potatoes and cassava to sorghum, spices, and savory curries. Italian, Indian, and Portuguese influences combine with native African traditions and tastes to create a truly unique regional flavor. The cookbook's adventurous recipes sample the best animal-free ingredients of the region to create easy-to-make and easy-to-enjoy vegan meals.
Author: Dorinda Hafner
Publisher:
Published: 1994
Total Pages: 160
ISBN-13: 9780747279198
DOWNLOAD EBOOKOver the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, "A Taste of Africa" is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere.
Author: Ivy Newton-Gamble
Publisher: ivy newton-gamble
Published: 2008-11
Total Pages: 142
ISBN-13: 0615224687
DOWNLOAD EBOOKThe good news is you can find all the ingredients for the recipes in A Sweet Taste of Africa at your local grocery store. Sugar translates into "sweet" on the tongue of almost every human being. Whether sugar is in the form of honey, sugar cane, beets or refined sugar it is a universal and versatile ingredient. The cakes, pies, cookies, brittles, fritters, fruit salads, beverages and preserves in this book will surely satisfy anyone's sweet tooth. A Sweet Taste of Africa takes you on a culinary voyage though the sweet culinary explorations of the entire continent of Africa. You will find that "sweet is sweet" no matter what continent you happen to live on. The thought of Africa's sweet culinary inclinations may raise your eyebrows at first but as you read and prepare the recipes, the tastes are familiar and delicious. Also, learn simple African words with ten African Languages 101 tutorials.
Author: Evi Aki
Publisher: Page Street Publishing
Published: 2018-12-11
Total Pages: 180
ISBN-13: 1624146740
DOWNLOAD EBOOKExplore 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.
Author: Anne Bower
Publisher: University of Illinois Press
Published: 2009
Total Pages: 202
ISBN-13: 0252076303
DOWNLOAD EBOOKMoving beyond catfish and collard greens to the soul of African American cooking
Author: Michael W. Twitty
Publisher: HarperCollins
Published: 2018-07-31
Total Pages: 504
ISBN-13: 0062876570
DOWNLOAD EBOOK2018 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
