The Africa Cookbook:
Tastes of a Continent

by Jessica B. Harris

The Africa Cookbook (Simon & Schuster)

Simon & Schuster (1998). xii + 382pp. including index. 7.5 x 9.5 inches. Hardcover. ISBN-10: 0-684-80275-9. ISBN-13: 978-0-684-80275-6.


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From the Book Cover

About the Book

In The Africa Cookbook, culinary historian and cookbook auhor Jessica B. Harris takes you on a tour of the Motherland, exploring the extraordinary diversity of the cuisines of the continent.

The Africa Cookbook features more than 200 traditional and contemporary recipes collected from home kitchens across Africa, including the familiar couscous of Morocco, the savory stews of the eastern grasslands, and the curries and chutnesy of the Swahili coasts. From the sophisticated cuisine of Senegal to the creolized food of Mauritius and the Seychelles to the Afrikaner barbecues of South Africa, Harris presents the food of the continent and paints unforgettable portraits of the people who shared their culinary heritage with her. Illustrated with archival postcards from the author's collection, The Africa Cookbook celebrates countries whose contributions to the way we eat today have been too long ignored. Now home cooks can sample Potatoes with Mint Leaves and Garlic from Algeria or Senegal's classic Theibou Dienn. Spicy fried oysters with peanut sauce from Togo wakes up the palate, while Mango Cream from Cameroon cools the fire. Carrot Sambal from South Africa makes a piquant side dish, while Kedjenou (chicken stewed with tomato, onions, chile, garlic, and giner) from Côte d'Ivoire makes an intriguing main course.

A special section of menus using recipes from the book, complete with suggestions for appropriate decor and music, makes it easy to plan a variety of African feasts. Harris also includes a glossary of ingredients and utensils, a selection of mail-order sources, and a list of more good reading on African foods.

About the Author

Jessica B. Harris is a Professor of English in New York City and a culinary consultant. She is the author of A Kwanzaa Keepsake, The Welcome Table: African-American Heritage Cooking, Sky Juice and Flying Fish, and Iron Pots and Wooden Spoons; she was an editorial consultant for The Black Family Reunion Cookbook. Harris has written for Essence, Eating Well, Food & Wine, and Black Enterprise. She lives in New York.

Jacket design by Louise Fili Ltd.


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