South of the Sahara: Traditional Cooking from the Lands of West Africa

Overview

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 are featured in this beautifully illustrated cookbook. Recipes include everything from ginger beer and peppery fried black-eyed pea fritters to baked green bananas in orange syrup and curried rice with beef. As the recipes are prepared, readers learn about the history of the lands and the proverbs used to spice up the West African language. Color photos ...
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Overview

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 are featured in this beautifully illustrated cookbook. Recipes include everything from ginger beer and peppery fried black-eyed pea fritters to baked green bananas in orange syrup and curried rice with beef. As the recipes are prepared, readers learn about the history of the lands and the proverbs used to spice up the West African language. Color photos highlight the exotic dishes and line drawings detail West African art. A glossary and source of tropical foods are included and will not only be helpful for readers unfamiliar with West African cooking, but they will also interest those readers who have wanted to cook traditional West African recipes but have been unable to find the right ingredients.
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Editorial Reviews

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 Cahners Business Information.
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Product Details

  • ISBN-13: 9780965520966
  • Publisher: Fantail
  • Publication date: 6/28/1999
  • Edition description: FANTAIL
  • Pages: 204
  • Product dimensions: 7.37 (w) x 10.12 (h) x 0.55 (d)

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