Table of Contents
The cuisines of Africa 7
Two countries, one cuisine: Chef Anto 8
Tastes from Africa 10
Principles and traditions 10
Benefits of African cuisines 14
Main specialties 15
Staple ingredients 16
Staple ingredients region by region 18
The ideal pantry 20
Bases and Appetizers 25
Green nokoss (for fish and crustaceans) 26
Red nokoss (for meat) 26
Orange nokoss (for vegetables) 27
Ntorolo (chile and herb paste) 27
Instant marinade 30
Niter kibbeh (spiced butter) 31
Stuffed yam balls-Ghana, Nigeria 32
Papaya gazpacho 34
Cream of taro soup with coconut swirl 36
Cassava and shrimp fritters-Gabon 38
Portrait: Soro Solo 40
Bassamoise salad-Ivory Coast 44
Stuffed crabs-Gabon 46
Tuna pies-Senegal 48
Black-eyed pea fritters with bissap ketchup-Cameroon 50
Fonio salad with mango (inspired by chef Pierre Thiam) 52
Ngondo (African pistachio loaf)-Cameroon, Gabon 53
African pear dip and yam chips-Congo Basin 54
Portrait: Mamani Keïta 58
Black-eyed pea and beet hummus 60
Kachumbari salad-ivory Coast, Kenya 62
Kitfo (Ethiopian beef tartare) 64
Sea bass carpaccio with green mango 66
Mains 69
Stuffed mullet-Senegal 70
Fat rice-Burkina Faso 72
DG chicken-Cameroon 74
Portrait: Sandra Nkake 78
Beef kondrè-Cameroon 80
Yassa chicken-Senegal 82
Fish in banana leaf-Congo Basin 86
African salad bowl 88
Savory fish with eggplants-Congo Basin 90
Waatchi-Ghana, Nigeria 91
Portrait: Seydou Boro 92
Cassava leaves with peanut butter-Gabon 96
Peanut-crusted chicken (my version of maté) 98
Pèpè soup (fish and crustacean soup)-Congo Basin, West Africa 100
Odika smoked chicken-Gabon 102
Chakalaka (spicy vegetables and beans)-South Africa 104
Sautéed okra with mushrooms-Congo Basin 105
Nile perch nyembwe-West and Central Africa 106
Portrait: Captain Alexandre 108
Thiep bou dien-Senegal 112
Sautéed beef with spinach sauce-Togo 118
Sautéed kidneys with lentils-Gabon 118
Rabbit kedjenou-Ivory Coast 120
Tuna garba-Ivory Coast 122
Folong ravioli with smoked mackerel-Central Africa 124
Sides 127
Allokos (fried plantains)-West and Central Africa 128
Plantain fufu-West and Central Africa 130
Red rice-West and Central Africa 132
Portrait: Patrick Ruffino 134
Placali (cassava fufu)-Ivory Coast 138
Eggplants with Guinea sorrel-Gabon 140
Street Food 143
Beef baguette-West and Central Africa 146
Fried sardines-West and Central Africa 148
Grilled fish-West and Central Africa 150
Portrait: Fred Ebami 152
Banana fritters-West and Central Africa 156
Chinchins-West and Central Africa 158
Cashew nougat-West Africa 160
Crispy doughnut balls-Senegal 161
Desserts 165
Peanut financiers 166
Mango tart (inspired by pastry chef Christophe Michalak) 168
Baobab crème brûlée 170
Mbouraké-Senegal 172
Thiakry with strawberry coulis-West Africa 173
Portrait: Aïssé N'Diaye 174
Coconut rice with fruit tartare 178
Evaporated milk and lime ice cream 180
Sorghum cupcakes with whipped ganache 182
Spiced pineapple with cassava crumble 184
Poires Belle Hawa (poached pears with chocolate sauce) 186
Drinks 189
Gnamakoudji (ginger juice)-Ivory Coast 190
Bissap-West, East, and Central Africa 192
Bissapolitan 192
Baba milkshake (baobab and banana) 194
Kinkeliba iced tea 196
Ginger-citronella lemonade 198
Index 202
Acknowledgments 206
Where to find ingredients 207