- Paperback: 304 pages
- Publisher: Kensington Publishing Corp. (2 Jan 2004)
- Language English
- ISBN-10: 0806525495
- ISBN-13: 978-0806525495
- Product Dimensions: 23.1 x 15.7 x 2.2 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 912,009 in Books (See Top 100 in Books)
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Product Description
Synopsis
Featuring such culinary delights as mango chicken and rice balls, tilapia in kobo kobo groundnut sauce, and banana ginger akara, a delectable combination of recipes, myths, and folklore from Africa promotes healthy living, for both the body and mind, that is steeped in tradition. Original.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
This is not just a recipe book, it is a insight into a different culture and the clashes when two cultures collide. It contains African stories and memories and related recipes. Less comfortable reading, but just as important and fascinating, are the experiences described by the author when she moved to the United States of America and came across a lack of understanding and a reluctance to exchange cultural ideas and learn from others.
The recipes themselves are partially adapted for European and American readers with suggestions for alternative ingredients. On occasions the reader will need to use their imagination and sense of taste to cook the meals, but I find this an exciting experience.
If you are interested in discovering new tastes, I recommend this book: a meal in itself!
The recipes themselves are partially adapted for European and American readers with suggestions for alternative ingredients. On occasions the reader will need to use their imagination and sense of taste to cook the meals, but I find this an exciting experience.
If you are interested in discovering new tastes, I recommend this book: a meal in itself!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
5 of 6 people found the following review helpful
Exciting and fresh cooking!
27 Sep 2005
Format:Paperback
I haven't been this excited over a cookbook in a couple of years. I have been looking for a good African cookbook, but have not had much success. Therefore, it was a real treat to find this one.
The author is from West Africa and I would venture to say that the recipes are focused on the cooking of her region. Although she does include some indentifiable dishes from other parts of Africa, it is not a comprehensive "all-Africa" cookbook, but I think that this is its strength, as it gives an in-depth view of one region.
I was able to find what I needed for the recipes at the local supermarket - the most exotic ingredients were coconut milk and fresh ginger. The first recipe I tried was Lagba Lagba Chicken, a kind of sweet and sour lemon chicken cooked in coconut milk with lots of fresh ginger and bell peppers. It was just terrific, so fresh-tasting and different.
I also tried Maama Lahun's Chicken in Kponwoh Plasas, a chicken stew flavored with mushrooms, tomatoes, and ginger, and chockful of vegetables - lima beans, okra, asparagus, and spinach. Like the Lagba Lagba Chicken, this dish was very easy to put together and the resulting dish unbelievably fresh and delicious.
All of the recipes emphasize the use of fresh vegetables and although some deep-fried items are included, this is naturally healthy cooking. As the author urges people to experiment on their own, this is also very flexible cooking. I cut the hot peppers out of the Lagba Lagba Chicken so that my young sons would eat it, and everyone was happy. I substituted turnip greens for spinach in the Chicken in Kponwoh Plasas and the result was fine. The presentations and some of the garnishes suggested (such as spiced nuts or beans) seem original to this American cook.
I learned some surprising things - for example, that mushrooms are used in West African cooking. The author's stories are heartfelt, finely told, and interesting, and add to the experience. I am really enjoying this book and am looking forward to the next dinner that comes out of it.
The author is from West Africa and I would venture to say that the recipes are focused on the cooking of her region. Although she does include some indentifiable dishes from other parts of Africa, it is not a comprehensive "all-Africa" cookbook, but I think that this is its strength, as it gives an in-depth view of one region.
I was able to find what I needed for the recipes at the local supermarket - the most exotic ingredients were coconut milk and fresh ginger. The first recipe I tried was Lagba Lagba Chicken, a kind of sweet and sour lemon chicken cooked in coconut milk with lots of fresh ginger and bell peppers. It was just terrific, so fresh-tasting and different.
I also tried Maama Lahun's Chicken in Kponwoh Plasas, a chicken stew flavored with mushrooms, tomatoes, and ginger, and chockful of vegetables - lima beans, okra, asparagus, and spinach. Like the Lagba Lagba Chicken, this dish was very easy to put together and the resulting dish unbelievably fresh and delicious.
All of the recipes emphasize the use of fresh vegetables and although some deep-fried items are included, this is naturally healthy cooking. As the author urges people to experiment on their own, this is also very flexible cooking. I cut the hot peppers out of the Lagba Lagba Chicken so that my young sons would eat it, and everyone was happy. I substituted turnip greens for spinach in the Chicken in Kponwoh Plasas and the result was fine. The presentations and some of the garnishes suggested (such as spiced nuts or beans) seem original to this American cook.
I learned some surprising things - for example, that mushrooms are used in West African cooking. The author's stories are heartfelt, finely told, and interesting, and add to the experience. I am really enjoying this book and am looking forward to the next dinner that comes out of it.
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