South of the Sahara:Traditional Cooking from the Lands of West Africa [Paperback]

Elizabeth A. Jackson (Author)

Book Description

Publication Date: January 1999

Come and discover the rich and sultry blend of meats, tropical fruits, vegetables, grains, spices and oils that served as the foundation of West African life for centuries. The history of these lands is as rich as the spicy food. Learn about ancient empires and the origins of modern nations as you choose from a selection of 120 tempting dishes.

Editorial Reviews

From Library Journal

Jackson, who grew up in Nigeria, now lives in New England, where she often cooks the foods she remembers from her childhood. Here are 100 recipes for her favorite West African dishes, from Small Chop (snacks and street food) and Cool Drinks to Miya (meat, fish, or vegetable sauces/stews) to Desserts. There is a separate section on hot peppers (a staple ingredient), a Glossary of Tropical Foods, and a source guide (though most of the recipes do not call for hard-to-find ingredients). The photographs of West African people and scenes are interesting but those of the food somewhat amateurish. With the Mediterranean craze, there have been a number of cookbooks on Moroccan and other North African food, but this is one of a handful to explore another part of the continent. Recommended.
Copyright 1999 Reed Business Information, Inc.

Review

Over 100 West African recipes blend with seventy color photos of finished dishes and African scenes in this unusual cookbook. There's a relative shortage of African cookbooks in general, compared with other countries; what is available usually lacks the glistening photo- enhanced appeal of competing nations. Not so this guide: from it's appealing dishes such as Yam with Red Peppers and Greens to its photos, maps and recipes, this is a superior African cookbook indeed. Highly recommended. -- The Midwest Book Review, April, 1999

South of the Sahara will prove a popular addition to the ethnic and multicultural cookbook shelf. -- Reviewers Bookwatch, June, 1999

This is one of a handful [of cookbooks] to explore another part of the continent. Recommended. -- Library Journal, May 1999

See all Editorial Reviews

Product Details

• Paperback: 204 pages
• Publisher: Fantail; 1 edition (January 1999)
• Language: English
• ISBN-10: 096552096X
• ISBN-13: 978-0965520966
• Product Dimensions: 9.9 x 7.3 x 0.7 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,493,261 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars A Terrific Gift, May 24, 2000

By 

Vanissa James Davis - See all my reviews

This review is from: South of the Sahara:Traditional Cooking from the Lands of West Africa (Paperback)

If you are, or you have friends or family who are collectors of exotic cookbooks -- especially African -- then South of the Sahara is a terrific gift! It was my pleasure to receive a copy from the book's publisher to review for my African Cultures site at About.com. In addition to great, authentic West African recipes, the book contains valuable information about the various foods and sources where you may purchase the ingredients called for in West African cooking.

13 of 13 people found the following review helpful:

5.0 out of 5 stars love this cookbook, December 18, 1999

By 

Stephen (Ghana) - See all my reviews

This review is from: South of the Sahara:Traditional Cooking from the Lands of West Africa (Paperback)

We are Americans residing in Ghana and received this book as a gift-the recipes faithfully recreate the food we find in the markets and chop bars. Its a book we'll carry and use in all our future travels.

12 of 13 people found the following review helpful:

5.0 out of 5 stars Great cookbook!, March 9, 1999

By A Customer

This review is from: South of the Sahara:Traditional Cooking from the Lands of West Africa (Paperback)

This is one of the better cookbooks out there. The instructions were easy to follow during cooking and there is plenty of good information about the ingredients. I liked that there were color photos of a lot of the dishes, as well as a map and pictures of West Africa.