West African Recipes & Cookbooks

How to Cook dishes from West Africa

• Amala - A dish made from yam flour and hot water, eaten with soup or vegetables. It is a popular dish among the Yoruba people of Nigeria. There are two main varieties which differ slightly in preparation method: amala isu (a black dough), and amala lafun (a white dough).
  
  
• Eba - A dough made from cassava flour, eaten in southern Nigeria. It is usually eaten with pepper soup (obe ata), with vegetables with meat or fish, or with stewed vegetables.
  
  
• Fufu - A starchy vegetable paste made by boiling root vegetables and mashing. It is a staple food in West Africa, and is usually made principally from yams, although other ingredients such as cocoyam, maize or plantains may be added. It is often served with a soup, the idea being to scoop up a ball of fufu, make an indentation in that, fill the indentation with that, and then swallow the whole thing (among some people, chewing may be considered a breach of etiquette).
  
  
• Jollof rice - This dish, probably originally from Senegal (Ghana and Nigeria are also sometimes claimed as the source of the recipe), has become popular all over West Africa. It is made from rice, tomatoes, onions, seasonings and spices. Vegetables and meats may also be added.
  
  
• Kenkey - A sour dough dumpling that is eaten in Ghana. It is made from fermented corn (maize). The fermented corn is partially cooked, and then wrapped in banana leaves or a corn husk and steamed. Kenkey may be eaten with soup, stew, or a sauce.
  
  
• Yassa - Marinated chicken or fish with lemon and onions.

• African Recipes & Cookbooks

Classic Nigerian Food Recipes Available to purchase from ClickBank: Click here for access ClickBank will allow for the return or replacement of any defective product within 60 days from the date of purchase.* More Info Available from ClickBank: Click here for access Learn how to cook the most popular or well-loved Nigerian cuisine recipes.

Cooking the West African Way (Easy Menu Ethnic Cookbooks) By Bertha Vining Montgomery Lerner Publications Hardcover (72 pages) List Price: $25.26* Lowest New Price: $16.75* Lowest Used Price: $9.40* Usually ships in 24 hours* *(As of 16:14 Pacific 16 May 2012 More Info) Click Here

The Art of West African Cooking. By Dinah Ameley. Ayensu Doubleday Hardcover Lowest Used Price: $6.05* *(As of 16:14 Pacific 16 May 2012 More Info) Click Here

Cooking the West African Way (Cooking Around the World Set 2) By Bertha Montgomery Lerner Books Paperback (72 pages) Lowest New Price: $3.24* Lowest Used Price: $9.97* *(As of 16:14 Pacific 16 May 2012 More Info) Click Here

A Slice of Africa: Exotic West African Cuisines By Chidi Asika-Enahoro iUniverse Paperback (114 pages) List Price: $12.95* Lowest New Price: $11.52* Lowest Used Price: $10.94* Usually ships in 24 hours* *(As of 16:14 Pacific 16 May 2012 More Info) Click Here Product Description: A Slice of Africa presents a wide array of exotic cuisines of the West African descent. It features a cornucopia of tantalizing recipes. The dishes will take you on a journey to the heart of West Africa right in your own kitchen. The recipes are presented in easy to follow formats. Some of the dishes may have a distinctive resemblance to recipes from other parts of the world. Nigerian Cuisines are profiled because they embrace aspects from all African cultures. Learn how to prepare authentic Nigerian dishes. The native ingredients to use can easily be purchased from specialty food stores such as Nigerian, Liberian, Latin, Oriental, Indian, West Indian, and African grocery stores in big cities like London, New York, Miami, Atlanta, Washington DC, Baltimore, Boston, Houston, Rome, Hong Kong, and Los Angeles. A Slice of Africa demystifies some of the West African cultural trends and brings their most intimate cooking traditions to the forefront. West African cities like Lagos, Abuja, Dakar, Freetown, Accra, and Abidjan are currently flourishing with Westerners embracing the African culture and relishing the same dishes presented here. Enjoy an exotic African adventure without traveling there.

West African Food in the Middle Ages: According to Arabic Sources By Tadeusz Lewicki Cambridge University Press Paperback (280 pages) List Price: $41.00* Lowest New Price: $37.00* Lowest Used Price: $39.09* Usually ships in 24 hours* *(As of 16:14 Pacific 16 May 2012 More Info) Click Here Product Description: It is important for historians studying West Africa before the sixteenth century, particularly social and economic historians, to know what the basic foods were before the arrival of crops from the Americas such as maize, cassava, ground nuts, red peppers and tomatoes. Medieval Arabic historians and geographers recorded a great deal of information about social and economic life in Africa during the period and this is a full-scale attempt to make use of the material related to foodstuffs and the preparation of the food. The references collected from the Arabic texts are interpreted in the light of the work of modern ethnographers and the descriptions given by travellers in more recent times.