East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra,...
East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African...
WINNER of Gourmand Cookbook Award 2016 -- "Best African Cookbook Outside of Africa" The Akan proverb "The good soup comes from the good earth" elegantly sums up the Ghana's tradition of cooking with seasonal, local ingredients. With an emphasis on locally caught fish and seafood, vegetables, fruits, and legumes, Ghana's cuisine is vibrant, healthful, and eminently appealing. Limited access to wheat and dairy allows for a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, plus creamy nut-based soups and sauces....
WINNER of Gourmand Cookbook Award 2016 -- "Best African Cookbook Outside of Africa" The Akan proverb "The good soup comes from the good earth" elegan...
