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One of West Africa's earliest recipe books, "The Ghana Cookery
Book" was first published in Accra in 1933. Over 800 recipes make
use of a wealth of local ingredients: ripe, tropical fruit,
abundant fresh fish from the Atlantic Ocean, exotic spices, and a
profusion of vegetables, grains and nuts from the fertile
plantations of the Gold Coast. Providing a fascinating, unique
snapshot of West African cuisine during the colonial period, "The
Ghana Cookery Book" features a number of charming period
advertisements, and is packed with vintage hints and tips on
running a household in tropical Africa. If you have an interest in
West Africa and the cultural histories of the region, this book
makes for essential and enjoyable reading.
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