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With this book, cooks everywhere can recreate a taste of Africa in their own kitchens. Though the continent is vast, with so many cultures, traditions and history, there are more regional similarities than differences in preparing African food. The food is renowned for it's spiciness but can be prepared in many ways, from very mild to fiery hot. Enjoy the gift of food passed on to us by our ancestors.
African Food Is contains carefully assembled recipes that will be easy to prepare and adopted in a weekly menu. While you will find several recipes in this book labor intensive, some are very simple. Not to worry. Make it a festive and communal effort by inviting friends and neighbors over to help and celebrate. The recipes are also carefully grouped to help you understand and appreciate the similarities and contrasts.
Sit back , relax, and enjoy an array of recipes representing what is best in African cooking. Use your hands to eat, like we do and sample some of Africa's best, eba with egusi soup, Moambé with fufu, ndole with miondo, bamia with eesh baladi, sadza ne nyama ye huku, or a deliciousplate of pink rice with chicken curry. Quench your thirst on a hot sunny day with a chilled glass of palm wine or Liberian ginger beer.
The main staples in the African diet are rice, cassava, maize (corn meal), grains of semolina, (couscous), wheat flour, barley, plantains, yams, eddoes, sweet potatoes, and beans. These are carbohydrates served as sides to sauces, soups, stews, and greens. The preparations can be similar with a few regional and local variations. Africa's number staple, rice, is sold in bustling markets (souks) across the continent.
"The Zimbabwe chicken stew was a huge hit. Thanks dear friend for this beautiful work of art of the bounty of your heart and spirit. This I knew from Pan Am, Saudi Arabia, and Tajikistan. Thanks dear friend."
"Simple and straightforward approach to cooking the most delicious African dishes. Easy to follow instructions make this one cookbook I will turn to daily. Buy it and try it. You will not be disappointed. My husband loves the authentic African meals!"
"Hi Roberta, so far, happily I've tried the Eqyptian Lentil soup. It was absolutely delicious. I've known your cooking skills since our days at Jeddah so I am happy you created this wonderful book. Thank you so much...next maybe Poulet Yassa."
Roberta Nina Sebode Brown Cooper traveled the world for 28 years with Pan American World Airways out of Miami, Boston, and New York; with American International Airways in Saudi Arabia and Michigan; and worked with World Airways Inflight Service training, Virginia. Her love for international food and the desire to learn more about the world she saw on her travels led Mrs. Brown Cooper to use every opportunity to visit homes of friends who shared firsthand information about their cultures and food. Mrs. Brown Cooper made a point to visit many hotel kitchens in Europe, the Middle East, Asia, Africa, specifically hotel kitchens in the African countries of Algeria, Cameroon, Congo, Cote d’Ivoire, Egypt, Ethiopia, Gabon, Kenya, Morocco, Senegal, South Africa, Tanzania, Tunisia, And her home country, Liberia. During those travels, she discovered that African cuisine was not well represented and very few cookbooks were written about a continent that had for centuries was engaged in the spice trade.
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