Cooking the East African Way (Easy Menu Ethnic Cookbooks) [Hardcover]

Bertha Vining Montgomery (Author), Constance R. Nabwire (Author)

Book Description

Age Level: 10 and up | Grade Level: 5 and up | Series: Easy Menu Ethnic Cookbooks

Featuring the cooking of several East African countries--Ethiopia, Uganda, Kenya, and Tanzania--discover the significance of the two main meals eaten daily in each of these countries.

Product Details

• Reading level: Ages 10 and up
  
• Hardcover: 72 pages
• Publisher: Lerner Publishing Group; 2 Rev Exp edition (November 1, 2001)
• Language: English
• ISBN-10: 0822541645
• ISBN-13: 978-0822541646
• Product Dimensions: 9.1 x 7.5 x 0.4 inches
• Shipping Weight: 11.8 ounces (View shipping rates and policies)
• Average Customer Review: 2.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #512,893 in Books (See Top 100 in Books)
  • #50 in Books > Cookbooks, Food & Wine > Regional & International > African

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Wonderful Kids Cookbook Series, August 24, 2008

By 

Rosemary "Rosemary" (Seattle, WA) - See all my reviews

This review is from: Cooking the East African Way (Easy Menu Ethnic Cookbooks) (Hardcover)

This entire series of Easy Menu Ethnic Cookbooks are wonderful for kids. I used them frequently when I was a nanny, and my boys loved them. The recipes are simple and not too intimidating for chefs-in-training! The bits of background information on the culture, history, and sample menus are wonderful as well. From someone with several years of childcare experience, and a woman who loves to cook (especially ethnic foods), this series of books are highly recommended to anyone who wants to introduce their kids to a variety of cultural foods.

12 of 16 people found the following review helpful:

1.0 out of 5 stars a waste of money, May 1, 2008

By 

Jay P. Kustner (Las Vegas Nevada) - See all my reviews
(REAL NAME)   

This review is from: Cooking the East African Way (Easy Menu Ethnic Cookbooks) (Hardcover)

This is a good book for your 10 year old. There are exactly 22 recipes
in the book and no unfamiliar ingrediants. I think the spiciest
dish calls for a a tsp. of red pepper. The most exotic spice I saw
was cumin. It does have a few pretty pictures.
For an adventurous cook forget this book it is to African cooking
like taco bell is to Mexican cooking.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Great Starter Cookbook for East African Recipes, September 17, 2010

By 

Jeanne Ukwendu "BellaOnline.com African Cultu... (Miami, FL) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Cooking the East African Way (Easy Menu Ethnic Cookbooks) (Hardcover)

Cooking the East African Way is a great introduction to cooking food from East Africa. This cookbook contains recipes from Kenya, Ethiopia, Uganda, Tanzania, Eritrea, and Somalia. The authors carefully explain the food culture of East Africa. For example, how many East Africans only eat once or twice a day and eat very fresh food due to the lack of electricity and refrigeration.

This book is geared to Americans who want to learn to make East African recipes so the recipes use American measurements, utensils, and methods. There are two sample dinner menus in this cookbook along with the shopping list for each dinner menu. Cooking the East African Way includes basic cooking instructions and explanations of cooking equipment, terms, safety, special ingredients, along with low-fat cooking tips and metric conversions.

Cooking the East African Way includes the following recipes:

Chapatis (from Kenya, Tanzania, and Uganda)
Rice Pancakes (from Kenya)
Meat on a Stick (from Ethiopia, Uganda)
Samusas
Avocado and Papaya Salad
Greens with Coconut Milk (from Kenya and Uganda)
Plantains
Choroko Sauce (from Uganda)
Groundnut Sauce
Banana and Meat Stew
Luku (from Ethiopia)
Meat Curry
Fresh Steamed Fish (from Uganda)
Vegetable Casserole (from Uganda)
Pilau
Vermicelli and Raisins (from Kenya)
Kashata
Ethiopian Flatbread (also known as injera from Ethiopia)
Rice with Fish (Wali na Samaki)
Lamb and Rice (Skudahkharis)
Lentil Salad (Yamiser Selatta)
East African Plantain Soup (Supa ya Ndizi)


This is a great starting cookbook for East African cooking. There are color pictures for almost every recipe along with clear instructions and cultural explanations.

Two recipes missing from this cookbook are the recipes for ugali and sukuma wiki. These are two staple dishes in Kenya that are eaten almost every day.