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    RecipesManiac.com   >   National + Regional Cookbooks   >   African

       
     

    How to Cook dishes from Africa


    Africa is home to a very diverse range of people, cultures, religions, and climatic regions. This is very much reflected by in African cuisine, which varies greatly across the continent. African dishes use a wide range of different ingredients, preparation techniques, and styles of cooking. Or you can select from one of the more specialist recipe subcategories:

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    African Cookbooks

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    The Complete CROCK-POT Express Multi-cooker COOKBOOK: Quick and Easy Recipes for Fast and Healthy Meals

    By Betty Moore

    CreateSpace Independent Publishing Platform
    Paperback (148 pages)

    The Complete CROCK-POT Express Multi-cooker COOKBOOK: Quick and Easy Recipes for Fast and Healthy Meals
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    Product Description:
    The Complete CROCK-POT Express Multi-cooker® is the most complete Cookbook and Guide, With delicious recipes, there is definitely something in it for everyone. Maybe you already own The Complete CROCK-POT Express Multi-cooker®—but do you realize all that your pressure cooker can achieve? Answer all your CROCK-POT Express Multi-cooker® questions with FAQs and Tips on cooking, cleaning, Freezer Meals, Time Charts, Common mistakes, accesories and everything in between. Utilizing your pressure cooker like a pro can help you save time & you’ll realize that it be an incredible cooker for busy families. Electric Pressure cooking is easy, but there are a lot of tricks in this book you can use to make your food even better From simple and quick soups to delicious dinners and more, there are more than 120 electric pressure cooker recipes listed throughout this book that will satisfy any type of eater! Below is a review of what you will get from this book: •The Revolutionary CROCK-POT Express Multi-cooker® •How Electric Pressure Cooking Works •The Language Of Pressure Cooking •Testing And Using the CROCK-POT Express Multi-cooker® •The Magic Of The CROCK-POT Express Multi-cooker® •How To Convert A Recipe Into Electric Pressure Cooker •Tips For Newbies •Important CROCK-POT Express Multi-cooker® Tips •Safety Features •Breakfast Recipes •Beef and Lamb Recipes •Chicken Recipes •Turkey Recipes •Pork Recipes •Soup Recipes •Seafood Recipes •Vegetables Recipes •Pasta Recipes •Rice Recipes •Desserts Recipes And many more! Get this Electric pressure Cooker Cookbook and Guide NOW!

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

    By Bryant Terry

    Bryant Terry
    Released: 2014-04-08
    Hardcover (224 pages)

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
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    • Afro Vegan Farm Fresh African Caribbean and Southern Flavors Remixed
    Product Description:

    In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. 

    Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

    With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

    Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking

    By Ghillie Basan

    Basan, Ghillie/ Brigdale, Martin (PHT)/ Cassidy, Peter (PHT)
    Released: 2010-03-11
    Hardcover (144 pages)

    Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking
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    • Hardcover
    • Includes traditional and modern tagine recipes
    Product Description:
    These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.

    The Food of Morocco

    By Paula Wolfert

    HarperCollins
    Released: 2011-10-04
    Hardcover (528 pages)

    The Food of Morocco
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    Product Description:

    “A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”
    —Anthony Dias Blue, CBS Radio, NY

    “I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
    —Craig Claiborne

    Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

    What Color Is Your Parachute? Job-Hunter's Workbook, Fourth Edition

    By Richard N. Bolles

    Richard N Bolles
    Released: 2012-12-26
    Paperback (80 pages)

    What Color Is Your Parachute? Job-Hunter s Workbook, Fourth Edition
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    • What Color Is Your Parachute Job Hunter s Workbook Fourth Edition
    Product Description:
    Career expert Richard N. Bolles walks job-hunters step by step through his famed self-inventory tool, the Flower Exercise, to discover their favorite skills and goals and create a picture of their ideal job or next career.

    Whether you’re a recent grad, a midlife career-changer, or simply out of work, What Color Is Your Parachute? Job-Hunter’s Workbook is your key to creating a picture of your ideal job or next career.

    Career guru Richard N. Bolles has been helping job-hunters for decades with his classic job-search guide, What Color Is Your Parachute? This revised and updated full-color workbook makes doing his highly effective Flower Exercise easy. With user-friendly exercises, all-new material, and plenty of space to write, the Job-Hunter’s Workbook will help you translate personal interests into marketable job skills. Simple step-by-step worksheets will illuminate your favorite transferable skills, fields of knowledge, job environments, values and goals, working conditions, and levels of responsibility and salary. Once you’ve completed the workbook, you’ll have a comprehensive picture of your dream job, and be able to target your ideal work situation.

    Teff Love: Adventures in Vegan Ethiopian Cooking

    By Kittee Berns

    Kittee Berns
    Paperback (192 pages)

    Teff Love: Adventures in Vegan Ethiopian Cooking
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    • Teff Love Adventures in Vegan Ethiopian Cooking
    Product Description:
    Winner of the VegNews 2015 VEGGIE AWARDS for Cookbook of the Year.
    Included as a Best Cookbook of 2015 by Powell's Books.
    Why wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! Kittee Berns explains this cuisine through easy to follow recipes, so you can savor authentic Ethiopian food without ever leaving home. Discover how to source and use the tantalizing seasonings and savory ingredients that are the foundation of these unique dishes.

    Kittee introduces the holy trinity of Ethiopian cooking: a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet, a veganized clarified butter. Armed with these basics, you'll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. From saucy wots, spicy stews, and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favorites, fans of this cuisine will be thrilled. Recipes are almost entirely gluten- and soy-free, or can be made so with easy adaptions.

    You'll also find tips on tools and equipment to time-saving techniques and menu suggestions. Just pull up a mesob (a traditional woven stand or basket), perch your platter on top, and get ready to party Ethiopian style!

    Easy Tagine: Delicious recipes for Moroccan one-pot cooking

    By Ghillie Basan

    Ghillie Basan
    Released: 2012-10-11
    Paperback (240 pages)

    Easy Tagine: Delicious recipes for Moroccan one-pot cooking
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    • Easy Tagine
    Product Description:
    In this collection of aromatic tagines, salads, side dishes and sweet things, you’ll be sure to find best-loved classics from the Moroccan kitchen. Traditional Lamb Tagines provides winning combinations of sumptuous flavours such as Lamb Tagine with Prunes, Apricots and Honey. Beef, Kefta and Sausage Tagines includes options such as Chorizo Tagine with Lentils and Fenugreek. Chicken and Duck Tagines are delicious cooked with plenty of spice. Try a Duck Tagine with Pears and Cinnamon. Exciting Fish and Seafood Tagines include Tagine of Monkfish, Potatoes, Cherry Tomatoes and Black Olives. Vegetable Tagines are brought to life with warm and tasty spices. Try a Tagine of Artichokes, Potatoes and Saffron. Traditional Couscous Dishes are perfect for a dinner party. Try a Fish and Shellfish K’dra with Couscous. Roasts and Pan Fries are also delicious made with Moroccan spices. Try Char-grilled Quails with Kumquats. Find the perfect accompaniment with Vegetable Side Dishes such as Honey-glazed Pumpkin with Spices. Soups and Small Bites contains great appetizers and snacks. Try a Rustic Tomato and Vegetable Soup with Ras-el-hanout. Finally, Sweet Things and Drinks will make the perfect finishing touch to any Moroccan menu. Try Fresh Figs with Walnuts and Honey or a refreshing Mint Tea.

    Mr. Food Test Kitchen: The Ultimate Cooking For Two Cookbook: More Than 130 Mouthwatering Recipes (The Ultimate Cookbook Series)

    By Mr. Food Test Kitchen

    Food Test Kitchen
    Released: 2016-05-09
    Paperback (288 pages)

    Mr. Food Test Kitchen: The Ultimate Cooking For Two Cookbook: More Than 130 Mouthwatering Recipes (The Ultimate Cookbook Series)
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    • Mr Food Test Kitchen The Ultimate Cooking for Two Cookbook More Than 130 Mouthwatering Recipes
    Product Description:

    For more than 30 years, folks have enjoyed feeding their families and friends with the Mr. Food Test Kitchen’s quick and easy recipes. While everyone has raved about how much they love cooking for the whole gang, they’ve also asked us for more recipes meant to feed just a few. That’s why we’ve assembled a cookbook with more than 130 mouthwatering recipes designed especially for smaller households. It may seem like all you have to do is cut a recipe in half, but it’s not that simple! 

    Everyone loves great food, but sometimes you don’t want to cook for an army or eat leftovers for what seems like forever. This cookbook is meant for everyone from the newlywed to the empty nester, the college student to the active senior, or anyone in between! Not only is this cookbook packed with triple-tested recipes that will make you feel like a pro, but it’s brimming with all sorts of tips and tricks to help you make sure every recipe comes out perfect. And if you thought it couldn’t get any better, you’ll find that every recipe features a full page photo to tempt and inspire you. 

    So, whether you’re looking for weeknight favorites, fill-ya-up breakfasts, or smile-worthy desserts, this book is a must-have!

    (Mr. Food Test Kitchen)

    Tagine: Spicy stews from Morocco

    By Ghillie Basan

    Ryland
    Released: 2007-08-01
    Hardcover (64 pages)

    Tagine: Spicy stews from Morocco
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    Product Description:
    These hearty meals, flavored with spices and fruit, are served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots, and almonds, and the tangy chicken tagine with green olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.

    The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

    By Marcus Samuelsson

    Walters, Helen Sacko/ Walters, Heidi Sacko/ Kifle, Gediyon (PHT)/ Tutu, Desmond (FRW)
    Released: 2006-09-19
    Hardcover (368 pages)

    The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
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    Product Description:
    "For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.

    In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.

    Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.

    Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.

    As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.


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