Describes the food and beverages of Africa in relation to its history, geography, and culture. Also includes recipes and information about regional specialties and festive foods.
A collection of recipes drawn from every country in Africa, adapted for American kitchens, featuring sauces, appetizers, meats and seafood, salads, vegetable dishes, breads, desserts, and beverages.
Provides information about Kwanzaa, a holiday celebrated by African-Americans, explains some of the symbols and ceremonies associated with Kwanzaa, and includes a selection of traditional recipes.
Contains over two hundred traditional and contemporary recipes from African home kitchens, and includes anecdotes, menu and entertaining suggestions, a glossary of ingredients and utensils, and a listing of mail-order sources.
Discusses food preparation and customs in Africa, regional dishes, and cooking techniques, with twelve recipes for traditional beverages, main entrees, desserts, and side dishes.
An introduction to the cooking of East and West Africa, with information on the land and people of this area of the giant continent, and including recipes.
