One of West Africa's earliest recipe books, "Cooking in West Africa" was originally published in 1920, and written for the benefit of young bachelor district officers in Nigeria. Over 200 recipes use local ingredients such as ripe, sweet mangoes, beef from zebu oxen, green paw-paw and fresh ground-nuts, together with imported staples such as tinned sausages and condensed milk. Hints on stocking a cook's box and cooking for colleagues struck down with fever are interspersed with delightful vintage advertisements. This book is a piece of West African history - to read, savour and enjoy.
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3 of 6 people found the following review helpful:
1.0 out of 5 stars
NOT A TRUE AFRICA TYPE COOKERY BOOK!,
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This review is from: Cooking in West Africa: A Colonial Guide (Paperback)
This book is more of a western type of cook book. The title is rather misleading.I'm very disappointed with the contents of this book!
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