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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.
- In North Africa, many dishes are influenced by
Mediterranean cuisine and
Middle Eastern cuisine.
Each country in this region, of course has also developed own
culinary traditions, for example,
Egyptian cuisine tends to reflect
the country's long and productive agricultural history, whereas
Moroccan cuisine combines indigenous
ingredients and styles of cooking with some influences from
Spanish cuisine and Portuguese cuisine.
- Ethiopia is of course home to a very ancient civilization,
and has developed own distinctive style of cooking. Ethiopian cuisine
uses local ingredients local and spices, offers a wide range of vegetarian dishes, and also accommodates
the religous dietary requirements of Ethiopians, most of whom are either Ethiopian Orthodox Christians,
or Muslims.
- Somali cuisine is an eccletic mix of
indigenous Somali recipes with influences from
Arab cuisine,
Ethiopian cuisine,
Indian cuisine,
Italian cuisine,
Persian cuisine and
Turkish cuisine.
- West African cuisine tends to make use of starchy and root
vegetables, not all of which will be particularly familiar in western countries. Many dishes are
flavored using pepper or other spices.
- Since its first democratic elections in
1994,
South Africa
has come to be known, in the words of Archbishop Desmond Tutu, as the "Rainbow Nation".
This phrase reflects the diversity of the country's people who include
indigenous African people, and people who can trace their descent to a wide range of countries
around the globe, including
the Netherlands,
the United Kingdom,
Malaysia,
India and
China,
This diversity of the people is very much reflected in
South African cuisine, which
combines influences from
Dutch cuisine,
British cuisine,
Malaysian cuisine,
Indian cuisine,
Chinese cuisine,
with
the culinary traditions of indigenous African people.
Or you can select from one of the more specialist recipe subcategories:
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By Bryant Terry
Ten Speed Press
Released: 2014-04-08
Hardcover (224 pages)
![Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/61huvZdb5lL._SL160_.jpg) | List Price: $27.50*
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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. |
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By Brandon Hearn
CreateSpace Independent Publishing Platform
Paperback (105 pages)
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So, you have made the big decision to take control of your health and join the whole food plant-based diet movement. Congratulations! You have just made one of the best decisions of your life!This Plant-Based Diet Beginners Guide should help you get started. Discover the stress-free way to start a plant-based diet with easy, everyday comfort recipes. ***Please note: Book is available in 2 Paperback formats- Black and White and Full color. Choose the best for you ***
In The Plant Based Diet Meal Plan you’ll find: - A 3-Week Plant Based Diet Meal Plan and Basic Shopping List
- Eight Food Based Mistakes
- More than 70 Plant Based Diet Recipes from smoothies and salads to mains and desserts, plus key macronutrient information
- Tips for Stocking Your Kitchen with the essentials for your new plant based diet
Plant-based foods, especially when whole and unprocessed, have a lower calorie density which means you will have to eat larger portions and it will be a lot easier to lose some weight because these foods add much more bulk. One of the best motivators for people transitioning to plant-based eating comes from how great they feel and how much more than can do in their lives once they’re feeling healthier Set aside your concerns about not knowing what to eat or feeling unsatisfied on your plant based diet. With The Plant Based Diet Meal Plan you’ll enjoy delicious, simple plant based diet meals that you’ll want to eat time and again. |
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By Ghillie Basan
Ryland Peters & Small
Released: 2010-03-11
Hardcover (144 pages)
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- Includes traditional and modern tagine recipes
Product Description:
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking.
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. |
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By Yohanis Gebreyesus
Interlink Pub Group
Released: 2019-02-15
Hardcover (224 pages)
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Experience the wonderful flavors of Ethiopia and chef Yohanis's dazzling collection of recipes.
Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent.
The delicious dishes featured here include Doro Wat, chicken stewed with berbere spice, Siga Tibs, flashfried beef, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, Azifa, green lentil salad, and Dinich Alicha, potatoes and carrots in an onion turmeric sauce.
Along with photography of the stunning landscapes and vibrant artisans of Ethiopia combined with insightful cultural and historical details this book demonstrates why Ethiopian food should be considered one of the world s most singular and enchanting cuisines. |
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By Paula Wolfert
HarperCollins
Released: 2011-10-04
Hardcover (528 pages)
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Winner of the James Beard Foundation's Lifetime Achievement Award “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.
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By Emma Rollins
Independently published
Paperback (253 pages)
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The Only Foodi Multi-Cooker Cookbook You'll Ever Need!
With ultimate starter guide to make easy, effortless everyday meals using your Foodi...
Top 500 Easy and Delicious, Triple-Tested, family approved Foodi Recipes...
The Foodi Multicooker is revolutionary! You can cook virtually anything - It is an all-in-one multi-functional kitchen appliance, which can be used as a pressure cooker, slow cooker, rice cooker, air fryer, etc. That means you can almost make all your dishes from meats and main courses to rice, potatoes, vegetables of every description, dessert to even yogurt. Better yet, pressure cooking and air frying cooking allows you to prepare foods up to 70% faster, and 75% less fat, on average, than conventional cooking methods do, which means you save energy in addition to your precious time. This cookbook provides you with the necessary tools required to make the best dishes in the world. This cookbook presents а carefully hank-picked easy and delicious recipes that you can cook in your Foodi. Just Pick the best recipes you like and start cooking with your Foodi now. You will be amazed at how simple it is to use. The machine plays with you, but you need to make sure to handle it with care. It gives you healthy food with all the nutrients your body requires. Thus, you can feed your family with healthy meals without stressing yourself too much or spending long hours inside the kitchen. You don’t need to learn exceptional kitchen skills to make delicious and nutritious foods in your very own kitchen. With the Foodi, you can whip up your favorite comfort foods without breaking a sweat. With this nifty kitchen device, you will be able to prepare delicious meals any time of the day. The ultimate beginner’s guide for using this one-of-a-kind appliance, the Foodi Complete Cookbook for Beginners includes: - Benefits of Using Foodi Multi-Cooker
- Foodi Multi-Cooker Function & Buttons
- Pressure Releasing Methods
- Steps to Use Your Foodi Multi-cooker
- Useful Tips
- Foodi Multi-Cooker Trouble Shooting
- Foodi Multi-Cooker FAQs
You'll discover lots of tips, step-by-step guide for beginners and consist of fresh and foolproof 500 delicious recipes under various chapters such as: - Breakfasts
- Pork
- Beef & Lamb
- Poultry
- Fish & Seafood
- Soups
- Snacks, Appetizers & Side Dishes
- Vegetables
- Rice & Pasta
- Beans & Grains
- Dessert Recipes
You don't have to worry about your success in the kitchen because the foodi and this foodi Cookbook will do the hard parts for you. The Foodi is a real kitchen partner. And this amazing cookbook is the ultimate companion to your Foodi Multi-Cooker.
What are you waiting for? Get your copy now! and Enjoy hassle-free cooking with your Foodi. |
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By Deborah Kinney
Independently published
Paperback (156 pages)
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CHEFMAN Air Fryer Cookbook For Beginners: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your CHEFMAN Air Fryer.The Chefman Air Fryer is an easy way to cook delicious healthy meals. Rather than cooking the food in oil and hot fat that may affect your health, the machine uses rapid hot air to circulate around and cook meals. This allows the outside of your food to be crispy and also makes sure that the inside layers are cooked through.Chefman Air Fryer allows us to cook almost everything and a lot of dishes. We can use the Chefman air Fryer to cook Meat, vegetables, poultry, fruit, fish and a wide variety of desserts. It is possible to prepare your entire meals, starting from appetizers to main courses as well as desserts. Not to mention, Chefman air fryer also allows home made preserves or even delicious sweets and cakes.Benefits of the Chefman Air Fryer- Healthier, oil-free meals- It eliminates cooking odors through internal air filters- Makes cleaning easier due to lack of oil grease- Air Fryers are able to bake, grill, roast and fry providing more options- A safer method of cooking compared to deep frying with exposed hot oil- Has the ability to set and leave as most models and it includes a digital timerEnjoy! |
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By Selina Periampillai
Bloomsbury Publishing
Released: 2019-09-10
Hardcover (256 pages)
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SHORTLISTED FOR THE JANE GRIGSON TRUST AWARD 2019
'The Island Kitchen has lifted my spirits and made me hungry and happy in equal measure' Nigella Lawson This ravishing cookbook will take you on a journey around the Indian Ocean islands, to taste the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles, the fishing coasts of the Maldives, the lagoons of Mayotte and the forests of Madagascar. Selina Periampillai, born in London but of Mauritian descent, celebrates the vibrant home-cooking of the islands, with dishes such as Sticky chicken with garlic & ginger, Mustard- & turmeric-marinated tuna, Seychellois aubergine & chickpea cari, and Pineapple upside-down cake with cardamom cream. With 80 simple recipes for everything from quick mid-week suppers to large rum-fuelled gatherings, and beautiful food photography and illustrations, this book will take you straight to the warm, welcoming kitchens of these beautiful islands. |
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By Kittee Berns
imusti
Paperback (192 pages)
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Click Here | - Book Publishing Company TN
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! |
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By Ghillie Basan
Ryland Peters & Small
Released: 2018-09-11
Paperback (240 pages)
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Step inside Easy Tagine with simple-to-follow recipes and gorgeous photography, and immerse yourself in the fabulous scents, tastes and colours that are rife in Moroccan cuisine.
Step inside Easy Tagine with simple-to-follow recipes and gorgeous photography, and immerse yourself in the fabulous scents, tastes and colours that are rife in Moroccan cuisine.
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. Using all sorts of fabulous herbs and spices—including cinnamon, ginger, turmeric, mint, cumin and coriander (to name only a few!)—this compilation of incredible North African recipes will soon have your kitchen smelling delicious. Learn how to make traditional lamb tagines and all of their amazing variations in the section dedicated to the famous dish. Then discover how to make options such as a Chorizo Tagine with Lentils and Fenugreek, or a Duck Tagine with Pears and Cinnamon. The mixture of sweet and spice is essential to sumptuous Moroccan food, and with this book, you'll learn how to master it all. Explore the myriad of varieties with beef tagines, seafood tagines, vegetable tagines, a section on couscous, a chapter on sweet treats and drinks, and so much more! You’ll never need to step out of your home for a taste of Morocco again! |
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