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Mr. Mercator, maker of wall maps, would have us believe that the continent of Africa is this piddly little thing, mostly below the equator, weighed down by the size and majesty of Europe. Jessica B. Harris, author of The Africa Cookbook, shows us how big this continent truly is (three times the landmass of Europe; 1,000 different languages); how incredibly ancient its history is; how grand and majestic is the sweep of cooking styles and food flavors that shift from north to south, east to west; and how up-to-the-minute and relevant those food and flavor experiences can be. As with any of Harris's previous books, the reader can savor equal portions of eye-opening scholarship, delectable storytelling, and delicious recipes.
The book is divided into chapters that discuss the edible history of Africa, the range of food regions in Africa, a glossary of African ingredients and utensils, and an argument that the much vaunted Mediterranean diet needs to look south for its origins. Recipe chapters fall along traditional lines: appetizers, salads and soups, condiments, vegetables, main dishes, breads and starches, desserts, and beverages--and include dishes from all over the continent. You will find the likes of Sardine Fritters (Algeria), Avocado and Papaya Salad (Kenya), Pili Pili Sauce (western Africa), Mashed Eggplant à la Zeinab (Sudan), and Grilled Shrimp Pili Pili (Mozambique).
Africa, Harris argues, isn't the Dark Continent, but the "continent about which we are in the dark." Use The Africa Cookbook to taste your way into the light. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
From the outset, African culinary historian, food writer and cookbook author Harris (The Welcome Table; Sky Juice and Flying Fish) dares readers to keep "an open mind and a willing spoon" as she traverses Africa, exploring the continent's diverse cuisines and rich history. An erudite discussion of regional food differences among North, South, East and West Africa is followed by a glossary of African ingredients and utensils and a list of mail order sources for ingredients. While Harris challenges readers to move beyond preconceived notions of African food as "hot," "spicy" and limited to "soupy stews," her lofty intentions fall somewhat short as her recipe collection covers mostly these very types of preparations. Virtually all of the 200-plus recipes are "one-pot" dishes, which showcase just one ingredient that is boiled or fried then seasoned, as with Coconut Crisps, Corn on the Cob and Boiled Yams. Main dishes include savory chicken and lamb preparations (Classic Chicken Yassa, from Senegal; Lamb Tajine with Prunes, from Morocco) and some exotic meat stews (Cape Verdean Stew with pig's feet and ham hocks, for example), all well seasoned and easily rendered. Harris's affinity and passion for Africa's food culture and history is infectious; yet her recipe collection, while providing a valuable cultural reference, glorifies the familiar and contains very few culinary surprises.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
DRIBBLE BY SOMEONE PROFESSING TO BE A COOK BUT OBVIOUSLY NON EXPERIENCED IN REAL LIFE POTS AND PANS….. Read morePublished 3 months ago by JESSE C. McGINTY , JR
the recipes are easy to follow! the flavors are exotic but can be made with ingrediates from local suppermarkets. Read morePublished 19 months ago by Seth Reed
I have looked through several African cookbooks - compilation volumes as well as books for countries and regions. This one has a good variety of dishes and regions represented. Read morePublished 21 months ago by Shannon L.
My son went to Uganda for a mission trip. This will be a fun book. Hoping to recreate some dishes he had while threre.Published on July 16, 2013 by Mom2Two
For someone who enjoys digging in to cultural and ethnic recipes with a flourish - this one is great! Read morePublished on July 15, 2013 by Jacky
The recipes were mostly for groups of 6 - 8 or more people. No where near what I was led to believe from the advertising details.Published on April 3, 2013 by Mark Lambert
its great recipees from my homeland, i can create different tastes of my homeland africa for delicious great thre course menus and buffetsPublished on February 19, 2013 by eric
Jessica Harris is an inspirational author with vast knowledge of African cooking. There are more than just recipes in this cookbook.Published on July 2, 2009 by Author