With more than two hundred traditional and contemporary recipes,
"The Africa Cookbook "is a unique window into the long culinary
history of a diverse continent. From the savory stews of the
western savannah to the curries and chutneys of the Swahili coasts,
prominent scholar Jessica Harris has assembled a collection of
recipes that reflects the modern innovations and rich heritage of
kitchens across Africa. Potatoes with Mint Leaves and Garlic from
Algeria and Senegal's classic Theibou Dienn are among the many
flavorful dishes that offer a change of pace for contemporary North
Americans. Illustrated with archival photographs and peppered with
history and anecdote, "The Africa Cookbook "is a celebration of
cultures and individuals whose contributions to the way we eat have
long been ignored.
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