Product Description
African cooking boasts a mouthwatering abundance of flavors. They're enhanced by the influences of the Mediterranean, Portugal, India, and elsewhere. The rich variety of taste and style that results is reflected in 170 recipes here, including: Capetown Curried Prawns, West African Banana and Chile Fritters, African Gumbo, Ethiopian Chicken Stew, Lamb Couscous with Onions and Raisins, Pepper-Peanut Beef Kabobs, and Papaya Ginger Beef.Amazon.com Review
In or out of Africa, you can eat as the Africans do withFlavors of Africa, a compendium of delicious cuisines from thefar-flung corners of the continent. Whether we're talking Feisty FishCakes from West Africa, Tajine Tafarout from Morocco, or NigerianGinger Cake, the emphasis in all these recipes is on spice. The firstchapter in the book describes the multitude of spices availablethroughout Africa: North African Harrissa, South Africancurries, East African piri-piri sauces, and Berbere fromEthiopia--all based, in some part, on chile peppers. Imagine a plateof Sweet-Hot Corn Cakes, some Curried Coconut Soup, or West AfricanBanana and Chile Fritters--a meal guaranteed to sizzle your taste budsand bring tears of joy (and heat!) to your eyes.

Authors DaveDeWitt and Melissa T. Stock are the editors of Fiery FoodsMagazine as well as coauthors (with Mary Jane Wilan) of severalcookbooks that feature hot and spicy food. But even if you're notlikely to eat jalapeños right out of the jar, The Flavors ofAfrica can still entice: each recipe is rated on a scale from mildto hot, and cooks can make their own spice adjustments. In addition to great recipes, the bookcontains interesting, in-depth information about a world of cooking many in the West knowlittle about. ... Read more

Customer Reviews (1)

Hot Stuff
The title of this book and a look at the other books by the authors would lead one to think that this is a cookbook of spicy-hot recipes . . . and one would be right.Despite focusing on the hot chile pepper in Africa, the "Flavors of Africa Cookbook" does provide an overview of African cooking in about 160 recipes; from the North African tajine to the South African bobotie and all the sauces, soups, stews and curries in between.There are authentic traditional African recipes featuring such ingredients as plantains, yams, and groundnuts (peanuts) as well as African-inspired fusion cooking from in and out of Africa.But the African pili-pili, peri-peri, and piri-piri (all African words for chile peppers and dishes made with them) is the star here.The book's introduction is a history of the chile pepper in Africa.There is much related to spicy-hot African cookery throughout the book, including advice on exactly which hot chiles to use to obtain the most authentic results.

There are just a few things I noticed and wondered about:

The general consensus among scientists is that Capsicum (peppers) are native to America and were spread throughout the world in the early years of the age of European exploration. This book states that chile peppers first appeared in North Africa, but were spread to the rest of the continent by Europeans, but there is no further explanation.Perhaps there is some confusion of the Capsicum with the Aframomum melegueta (or grains of paradise, a pepper-like spice that is native to Africa) or other spices native to Africa.

Poulet (chicken) Gnemboue (or Nyembwe) is a chicken stew made with palm nuts, the fruit of the African oil palm.It is a dish made in equatorial West Africa, especially Gabon.People outside of Gabon sometimes substitute hazelnuts, pine nuts, almonds, or peanuts.In this book, this recipe (with almonds) is called a "North African tajine".

There are a few mistakes in Swahili: (and I am no expert there, but) I noticed that "Curried Chicken and Banana Soup" is parenthetically titled "Supa Ya N Dizi" which should be "Supa Ya Ndizi", meaning "Soup of Plantains".

Oftentimes the authors enthusiasm for chile peppers goes a bit too far, leading them to abandon the use of the African names for recipes.For example, a sort of black-eyed pea fritter popular in West Africa and known as "Akara" (along with other African names) is called "Blistering Bean Balls" in this book, with no mention the dish's African names.Also, "Poulet Yassa" (made by grilling chicken that has been marinated in an onion-lemon mixture) is sometimes made with hot peppers, but is just as likely to be flavored mostly by the onions and lemon with little or no hot pepper.Not all African cuisine is spicy-hot after all.

Finally, the "Zanzibar Duck" recipe seems to have been copied almost word for word from Laurens van der Post's "Recipes: African Cooking (Foods of the World)" (New York: Time-Life Books; 1970), but with no acknowledgement.

Overall, a good book for adventurous cook who likes it hot. ... Read more

Product Description
In Cooking the African Way, author Nabwire and Montgomery invite readers to discover the cooking and culture of East and West Africa. Follow the clear, step-by-step instructions to make such exotic dishes as egusi soup, fufu, peanute sauce, jollof rice, and baked plantain on the shell. ... Read more

Customer Reviews (2)

Great book!
This book helped me immensly while I was in need of African recipes. The authors did an impeccible job and I congradulate them.

Fun!
Not only are the recipes great tasting but also fun for parents and children to enjoy cooking together. ... Read more

Product Description
The cuisine of North Africa, strongly influenced by the ancient civilizations of the Mediterranean, is one of the most interesting & varied in the world. With an abundance of fine ingredients North Africans enjoy a delicious & healthy diet -- from fragrant stews of meat & dried fruits to hot & spicy marinated & grilled fish, from saffron-scented couscous to sun-ripened salads & fruits. This book brings together over 80 recipes from Morocco, Tunisia, Algeria & Egypt, all beautifully photographed in full color with easy step-by-step instructions for you to follow. Chapters: North African ingredients; soups; appetizers; fish; poultry; meat; grains; vegetables; salads; & desserts & sweetmeats. ... Read more

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Did you know? That early African Americans took terrible circumstances and inferior foods - the leftovers and scraps from white people's tables - and turned them into a unique cuisine that demonstrates the cultural victory of a courageous group? That 'pot likka' is the rich water in which greens are cooked? That peanuts came to North America with the earliest African Americans? And that the holiday of Kwanzaa comes from a Swahili phrase for 'the first fruits'? This volume of the "American Regional Cooking Library" is filled with African American traditions, culture, flavors, and recipes. Make your own Fried Catfish; try some Sweet Potato Fries; or whip up a batch of Peach Cobbler. Take a taste of soul food, and celebrate a truly American cuisine. ... Read more

Product Description
The essence of African cooking comes alive in a marvelous introduction to this delicious cuisine. Based largely on beans, grains, and vegetables enhanced with flavorful seasonings, these recipes encompass traditional fare from the Caribbean, Brazil, and the American South. A chapter covers the cooking styles of recent African immigrants. Color illustrations throughout. ... Read more

Customer Reviews (4)

A Journey into the History of Soul Food
Soul and Spice is a well presented compilation of recipes from the African, African American (Southern Region) and Caribbean cultures. The author successfully presents the broad spectrum of culinary arts of people of African descent with added nuggets of historical information for context.

This cookbook is user friendly with recipes suitable for cooks of all levels.An excellent book to add to your collection!

And everything nice
Exploring the traditions - old and new - of African cooking in the Americas, this book is organized by regional cuisines: Caribbean, Bahia Brazilian, Soul Food, Louisiana Creole, Barbecue and Recent African Immigrants. Each chapter begins with a brief, food-oriented history, and recipe introductions include origins and suggest variations.

Cusick's book is a work of love, research and thoroughness. At least half the recipes have familiar names and she often includes more than one version (Jambalayas, chicken and dumplings, corn breads, and barbecue sauce for every taste). There's pecan pie and fried green tomatoes and dirty rice and fried pies.

There's also Haitian Gumbo and tapioca fritters and curried goat, and, from recent immigrants, bean pudding, lamb or chicken peanut stew and steamed banana pudding.

A vivid portrayal of an unpretentious and innovative cuisine.

This Book Really Works
The Jambalya recipie aquired from a 70 year old woman from the deep south, is by itself, more than worth the price of this book.I'm ordering a replacement for the one I loaned out and never got back.This book hasreal food that can be made with things real people can find (or may alreadyhave in their kitchen) at the corner grocery store.The history behind thevarious dishes brings the food alive, lending a connection to times pastand far off cultures impossible to experience in person.As a book, it'sgreat--as a cookbook, it's a masterpiece.

This is how it's suppose to be!
This book is a wonderful collection of African recipes as they have evolved from the days of slavery.Not only does the author share these beautiful recipes, she also gives a brief history and background as to how they came to be.She includes recipes for the spices and sauces used in each type of cuisine, as well as different suggestions as to how you can make each recipe your own. This book gave me a wonder feeling of heritage and home.I felt like these gifts were being handed down to me from my ancestors, and that I now had a duty to hand them down to my children. This book is truly a must read! ... Read more

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In a society that has become more focused on healthy living and healthy eating, ostrich, a red meat with a much lower fat content than chicken, turkey, beef, lamb or pork, has become the alternative for meat lovers. This book lists over 175 recipe dishes for ostrich, including: soups, salads, fillet and steak dishes, roasts, casseroles, barbecue dishes and how to cook using ostrich eggs. ... Read more

Product Description
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate.Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures.With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life. ... Read more

Customer Reviews (1)

Authentic North African recipes
If you are looking for a cookbook that links the cultures of North Africa to the food then this is one for you.
Up there with Fiona Dunlop and Claudia Roden this book has recipes that are generally easy to do with straightforward ingredients, although there are a few esoteric ones in there as well
The tagines are very good and the recipe for Potato Salad with Cumin is a standout ... Read more

Customer Reviews (1)

Exciting and fresh cooking!
I haven't been this excited over a cookbook in a couple of years.I have been looking for a good African cookbook, but have not had much success.Therefore, it was a real treat to find this one.

The author is from West Africa and I would venture to say that the recipes are focused on the cooking of her region. Although she does include some indentifiable dishes from other parts of Africa, it is not a comprehensive "all-Africa" cookbook, but I think that this is its strength, as it gives an in-depth view of one region.

I was able to find what I needed for the recipes at the local supermarket - the most exotic ingredients were coconut milk and fresh ginger.The first recipe I tried was Lagba Lagba Chicken, a kind of sweet and sour lemon chicken cooked in coconut milk with lots of fresh ginger and bell peppers. It was just terrific, so fresh-tasting and different.

I also tried Maama Lahun's Chicken in Kponwoh Plasas, a chicken stew flavored with mushrooms, tomatoes, and ginger, and chockful of vegetables - lima beans, okra, asparagus, and spinach.Like the Lagba Lagba Chicken, this dish was very easy to put together and the resulting dish unbelievably fresh and delicious.

All of the recipes emphasize the use of fresh vegetables and although some deep-fried items are included, this is naturally healthy cooking. As the author urges people to experiment on their own, this is also very flexible cooking.I cut the hot peppers out of the Lagba Lagba Chicken so that my young sons would eat it, and everyone was happy. I substituted turnip greens for spinach in the Chicken in Kponwoh Plasas and the result was fine. The presentations and some of the garnishes suggested (such as spiced nuts or beans) seem original to this American cook.

I learned some surprising things - for example, that mushrooms are used in West African cooking.The author's stories are heartfelt, finely told, and interesting, and add to the experience. I am really enjoying this book and am looking forward to the next dinner that comes out of it. ... Read more

Customer Reviews (1)

Karibu--external influences in Kenyan cooking
From the cover, I was expecting a cookbook of traditional Kenyan cooking.Instead, most of the book focuses on a different chef who has brought a cuisine from a different county to Kenya.Chapters include several pages of text about the featured author and some selected recipes.This would be an interesting book for someone who collects books about chefs/cooks or for an adult who has lived/traveled widely in Kenya (and might therefore have been exposed to the various locations profiled in the book.) It is NOT a cookbook in the usual sense, and has limited recipes that struck me as native Kenyan cooking. This is an older paperback; there are no color illustrations or photographs. Still love the cover, though. ... Read more

Product Description
This book contains over 80 recipes, all illustrated in colour and using a variety of ingredients.The author shows some creative African recipes using ingredients from Africa and around the world, resulting in fantastic mouth watering recipes. In her first book ¿The Best of African Cooking¿ the author compiled new and old recipes from Africa. In this book she brings to you again very simple new exiting African recipes. You will find different methods of cooking, coupled with a wide range of ingredients. The recipes are easy to follow and the ingredients readily available in most countries. The book also contains information on wild fruits found in Africa such masuku, marula and masau. ... Read more

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Product Description
"Cooking can be fun and exciting for kids.Just by being inthe kitchen, they learn math skills, time management, measurements andequivalents, safety skills, responsibility and a sense that they have toclean up after themselves.At the same time they keep their ethniccookery heritage alive for the next generation to enjoy."Vanessa Parhamhas been teaching children and grown-ups how to cook, together, for morethan twenty-eight years.This book, written expressly for children agefive and above and their grown-up helpers, is especially for those neverexposed to cooking techniques and those interested in learning aboutAfrican-American cuisine, Creole and Cajun dishes, African, NativeAmerican and Caribbean dishes as well as any persons who collect uniquecookbooks for themselves or give them as gifts. The print is large, easyto understand and there's only one recipe per page.Ingredients andequipment needed are all clearly spelled out.Cooking directions arehighlighted under the caption "How To Make It".Children learn aboutkitchen safety while helping to prepare snack, breakfast, lunch and dinnerdishes.Additional chapters accent recipes of Creole & Cajun,American-Indian, Caribbean and African heritage.Holiday dishes arepresented with special attention on African-American celebrations such asKwanzaa and Juneteenth.Of special interest to children and their adulthelpers are the two chapters devoted to George Washington Carver's sweetpotato and peanut recipes. ... Read more

Customer Reviews (8)

African-American Child's Heritage Cookbook
The African-American Child's Heritage Cookbook

I purchased 2 of the cookbooks as Christmas gifts for granddaughters ages 10 & 13 in both households the mothers agree they too will be using this book as much if not more than the daughters. I will need to order more copies, other adult members as well as a few other grandchildren want a copy of their own, I too will need a copy this book is very well lay out for any age to use from beginner to experienced. This cookbook not only tells the ingredients needed, also the tools.One son-in-law said some of the recipes reminded him of his chiid- hood, he wants his own personal copy. The historical information that is included in this book is very enlightening for all ages. It's a must have!

Cooking made simple
I happened to purchase this book at the library.I got it for a dollar!!!I was so impressed with all of the recipes.I am caucasion and I am interested in learning how to cook ethnic foods.I also like to do so with authenticity.That is what made me purchase this book.I absolutely love it!I have learned to cook so many new recipes.My children love it as well.I highly recommend this book to anyone of any color or ethnicity.It is simple and the recipes are outstanding.I found recipes that I had heard about, but I did not know how to cook.Many of them I had not even tasted before buying this book.

Not a great cookbook
I had such high hopes when I ordered this book (as an intended gift for my younger brother), however, I was very disappointed.I thought it would be similar to other children's cookbooks with colorful pictures and detailed explanations--it has neither.While the idea of this cookbook is definitely a good one, this presentation is awful.

Additionally, the first "recipe" is for Kool-Aid which this book says is a good drink.Personally, I find Kool-Aid lacking in nutritional value.Also in the beverage section is a recipe for "Adult" eggnog which includes alcoholic beverages.I hardly think this is an appropriate recipe for a children's cookbook.

Not just for Children for Adults Too.
I originally purchased the book to help me teach my daughter how to cook some of the foods of our culter.After browsing thebook, I found a recipe for Teacakes. My grandmother used to bake teacakes and I love them.I tried the recipe and I loved them.And what I really liked was that they remained soft, which my grandmothers didn't.I have also tried the recipe for the dirty rice and found it to be really good.I've tried many of the recipes and they are all really good.

Soul Food Cooking Made Easy
This cookbook is not just a kids cookbook.Furthermore, the recipes in this cookbook actuallytaste like real food.The instructions are easy to follow and easy to see.Perfect for talking on the phone or watching t.v.while you cook.The format of displaying the ingredients is excellent.Ihave taken this cookbook with me to the grocery store instead of making alist.The types of pots and pans and cooking utensils you need is alsolisted (just in case you don't have a super duper kitchen)This is a greatcookbook for someone who does not know how to cook or needs a reference forsome of their favorite recipes like mac and cheese, greens, etc.Recipesare for all meals.Breakfast lunch and dinner.Buttermilk biscuits,cracklin bread, spaghetti, real southern fried chicken, hush puppies, amust have for a good cookbook collection. ... Read more