In over 120 traditional and modern recipes from 10 countries in Africa, the Caribbean, and South America, Dorinda Hafner shows readers how to prepare a wide range of African delights.
Most communities also have their own blend of spices that they commonly use in their dishes explaining why a common dish across Africa may have very differing ingredients and taste to another a variation.
Here are some key features of this book: Authentic recipes from across the continent of Africa, including North Africa, West Africa, East Africa, and Southern Africa.
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously travelled to countries such as Brazil, ...
From the coastal cities of Dakar and Lagos to the grassy savannas and lush, steamy rain forests of the countryside, West Africa cultivates flavors that will delight your taste buds.
This cookbook covers a wide range of African dishes from snacks and soups to main courses of meat, chicken, fish and vegetables, to salads and breads, desserts and drinks.