African cookbooks

Have you ever eaten a Rolex? I’m not talking about the watch – the Rolex is a popular meal in Uganda made up of a chapati (flatbread) and stuffed with vegetables and a fried egg. According to this article from CNN, African cuisine is the next big thing. Get a head start by checking out these six recently published African cookbooks.

Food from Across Africa celebrates traditional and contemporary cuisine from East and West Africa. Nine complete menus are included, starting with a cocktail, the main course, sides and vegetables, and dessert. I’ll take the spinach and green bean salad with peanut pesto and the banana almond cake.

Authentic Egyptian Cooking features recipes from Abou El Sid, one of the most popular restaurants in Cairo. For authentic Egyptian cuisine with a nod to Middle Eastern flavors, look no further. I’ll take the fūl (cooked fava beans with vegetable oil and spices) and the Circassian chicken with walnut sauce.

Moorish highlights the wonderful amalgam of cuisine influenced by North Africa, Mediterranean Europe and the Middle East. This book gives you spice blends and other key ingredients from Moorish cooking to turn everyday meals into something special. I’ll take the golden saffron pumpkin risotto with watercress salad and the scallops with fried olive crumbs and sumac.

Transport yourself to the West African country of Senegal for fabulous recipes along stories of the farmers, fishermen and cooks who cultivate, catch and prepare meals. I’ll take the ndambe cakes (crispy black-eyed peas and yucca cakes) and the goat cheese-stuffed lamb meatballs with mint-yogurt sauce.

Teff Love provides vegetarians (and the carnivores who love them) with recipes from Ethiopia to feed two or a crowd. Of course, you’ll find recipes with injera, the spongy flatbread used to eat delicious veggies and spices; I’ll have it with Shiro Wat (ground lentil and chickpea stew) and the blueberry-cinnamon sourdough pancakes.

For those who love the fusion of different cuisines, check out Afro-Veganwhich draws from African, Caribbean, and southern dishes. The recipes in this cookbook highlight the worldwide influence of African foods. I’ll take the skillet cornbread with pecan dukkah (a blend of nuts, seeds and spices) and the millet-and-peanut stuffed avocado with Harissa (chile paste) salsa.

~posted by Frank

 

 

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