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- Sales Rank: #856236 in Books
- Published on: 1986-05-06
- Released on: 1986-05-06
- Original language: English
- Number of items: 1
- Dimensions: 9.98" h x .51" w x 7.14" l,
- Binding: Spiral-bound
- 208 pages
From Publishers Weekly
A smattering of anthropology, linguistics, culture, economics, mores and folkways accompanies lively and varied recipes culled from across the continent in this attractive African cookbook. Many dishes are familiar versions of Southern and Cajun-Creole cuisine, but enough lie sufficiently off the well-beaten path to offer a sense of freshness and discovery. Where necessary, American substitutes for African ingredients and implements are provided. Recipes for chicken curry, fish soup or pickled green beans are not likely to quicken many American pulses, but Moroccan lamb sauced with butter, onions and raisins, Burkina Fasoan fish cooked with okra, hot peppers and sweet potato greens, Ghanian palm-nut soup, Tanzanian mango snow and Liberian plantain gingerbread make for enticing departures from daily fare. The cookbook was originally published privately by the Africa News, an educational news agency based in North Carolina. Illustrations.
Copyright 1986 Reed Business Information, Inc.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Great book
By R. Myers
Lots of great tasting recipes so far, good information on Africa and its foods, and nothing too exotic that you couldn't find at a decent market. Very happy with this book.
1 of 1 people found the following review helpful.
African country cooking
By minossian
I've used and enjoyed this cookbook for years and just bought a second copy as a gift for someone who recently returned from Africa and wanted to recreate some of the dishes.
0 of 0 people found the following review helpful.
Unique bokk
By Sateesh Satchidanand
Good functional recipes. Have tried a few and they come out good. Varied regions of West Africa included. Worth having.
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