40 Years of iconic food is the product of Dorah Sitole’s culinary journey, which began growing up in the townships and led to her becoming the exceptional food icon that she is today.

Each chapter features various stages of Dorah’s fascinating life, with recipes to match: traditional African, Township, Pan-African and Western.

Let this cookbook be your companion in the kitchen, lift your spirits, challenge you a bit or just simply make you smile!

Just named the Winner of the Gourmand World Cookbook Award for Best African Cuisine Palates weary of pasta are turning to Africa cuisine, which is about to become the next craze in the kitchen. Cooking from Cape to Cairo is the product of a culinary tour of 19 African destinations: Nigeria, Morocco, Ethiopia, Malawi, Egypt, Mozambique, Kenya, Ghana, Zimbabwe, Zanzibar, Swaziland, Zambia, Senegal, Lesotho, Botswana, and four diverse South African regions: KwaZulu-Natal, Venda, Transkei and the Western Cape. In each country and region, local cooks - both prominent restaurant or hotel chefs and ordinary people share their recipes with Dorah Sitole, editor of True Love magazine, the biggest magazine for African women in southern Africa. Regional recipes and photographs provide a peek at the culture out of which the cuisine developed. In addition, a guide to the different ingredients, as well as suggested substitutes or equivalents, is provided. The book also contains a full index of recipes and ingredients.