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Synopsis
East Africa is a region of contrasts and home to literally hundreds of ethnic and tribal groups, who speak a variety of languages and have many different religions. One aspect that many of these groups have in common, however, is the kind of meals eaten, which for most people are based around a starchy staple such as a grain or root vegetable dish, accompanied by thick, flavourful soups and stews and speciality breads. The starchy part of the meal is commonly rolled into a hollowed ball with the fingers of the right hand and then used to scoop up other foods. Because cutlery is rare it is important for the hands to be cleansed before the meal begins and in many countries hand washing both before and after meals is a ritual. Before the meal starts a jug and bowl are brought in and water is poured over the diners' hands, which are held over the bowl. A towel is passed around to dry the hands and the same thing is done again at the end of the meal. Entertaining guests is seen as a great honour in many East African households and extra food is often prepared just in case any unexpected diners arrive.Recipes are not generally written down, but are passed on by word of mouth or simply created by the cook by experimenting with what ingredients are available. East African cuisine is sadly often overlooked outside the region, with many people believing that it consists only of starchy tasteless stodge! Hopefully this book will help dispel that myth and show that instead there are dozens of creative, richly-flavoured traditional dishes made from an exciting array of exotic and nutritious ingredients. As all the basic ingredients are plant-based the recipes are eminently suitable for vegans and with many of the dishes extremely quick and easy to prepare they should also appeal to vegans who have little time to cook.
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Customer Reviews
Most Helpful Customer Reviews
20 of 21 people found the following review helpful
I had a vegan guest over for a while and did not know any tasty vegan recipes to prepare. So I found a few recipes from the Thai and Caribbean books in this series to give me some ideas. What can I say... I never realised vegan meals tasted soo good! As a result I bought this book and I am amazed at how great these recipes are. I'm not a vegan, but if I decided to change these recipes would make the transition easy!!! Appreciated by vegans and meat eaters!
9 of 10 people found the following review helpful
By Maisie
A great vegan cookbook which I use time and time again! All of the recipes are foolproof, but I have to say, why do so many Vegan cookbooks not have photos?????
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
2.5 out of 5 stars
2 reviews
13 of 13 people found the following review helpful
3.0 out of 5 stars
Uncommon subject, average treatment
24 Aug 2007
By pleureur.
- Published on Amazon.com
Amazon Verified Purchase
The book contains recipes from a broad swath of East African nations, from Ethiopia and Sudan to Kenya and Tanzania. Some recipes (such as for injera) require more adaptation to the American or European kitchen than others. The author also includes recipes that wouldn't, it seems, be perceived by European/American readers as "exotic" enough on their own, by for example, adding grated coconut into chapati dough, which is not typically done.
Some things lose their authenticity when "translated" into vegan. This book strikes me as being more for the vegan Londoner seeking new flavors than actually reflective of the East African diet, what with its ingredient lists for soy yogurt and the like.
The book is divided into SOUPS, SNACKS, MAIN COURSES (multiple vegetables in a stew), GRAINS, VEGETABLES (mostly single vegetables), BREADS, SALADS, SAUCES AND RELISHES, DESSERTS, CAKES AND PASTRIES, and DRINKS.
It is a simple cookbook with no pictures and minimal formatting and perhaps serves as a helpful introduction to a region that is oft-forgotten in the culinary (and non-culinary) world.
Some things lose their authenticity when "translated" into vegan. This book strikes me as being more for the vegan Londoner seeking new flavors than actually reflective of the East African diet, what with its ingredient lists for soy yogurt and the like.
The book is divided into SOUPS, SNACKS, MAIN COURSES (multiple vegetables in a stew), GRAINS, VEGETABLES (mostly single vegetables), BREADS, SALADS, SAUCES AND RELISHES, DESSERTS, CAKES AND PASTRIES, and DRINKS.
It is a simple cookbook with no pictures and minimal formatting and perhaps serves as a helpful introduction to a region that is oft-forgotten in the culinary (and non-culinary) world.
8 of 11 people found the following review helpful
2.0 out of 5 stars
Not worth buying.
26 Nov 2008
By Rosie_0801
- Published on Amazon.com
"Vegan dishes vaguely inspired by East African Cuisine" would have been a more accurate title. It's definately not a good representation of East African cuisine and while there's a few good recipes in there, the sort that you'd copy down if you'd borrowed the book, it's certainly not worth buying.
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2.5 out of 5 stars
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