This is the undiscovered and vibrant cuisine of an extraordinary
continent. It is a journey through the culinary history, traditions
and ingredients of Africa in 80 mouthwatering recipes and over 370
step-by-step photographs. It includes recipes from Egypt, Sierra
Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique,
containing hidden classics and new treasures. An authoritative
introduction covers the geography, history and traditions of the
continent and its cuisine, with advice on using common and unusual
ingredients. This is enticing dishes for every occasion, such as
Yam Balls, Chicken Kdra, Cameroonian Suya, Nigerian Lobster Piri
Piri, Tanzanian Fish Curry, and Ghanian Prawn and Plantain Salad.
Complete with over 370 photographs, including stage-by-stage
sequences and shots of every finished dish, as well as full
nutritional information throughout. This book brings together an
enticing collection of recipes from the vast treasure of African
cuisine. This massive continent embraces many countries with
diverse cultures and climates, which has created an enormous
variety of cooking and eating habits - a selection of which are
brought together in this volume. The book begins with an
introduction on the history, geography and traditions of the
continent, and also gives advice on ingredients, equipment and
techniques. The 80 recipes that follow give a vibrant insight into
the countries from which they come, with delicious, sustaining
meals from spicy appetizers and nutritious mains to unusual sides
and exotic desserts.
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