Free eBook The Africa CookbookAuthor Jessica B. Harris – Bilb-weil.de

No photos is always a no go for me when it comes to recipes The recipes did not sound tasty, butthan that there was a surfeit of page occupying add this to that and you ll have a new dish No you won t It will just be a variant of what came before Disappointing. This will be a great reference for the future but I could have really used some inspiring photos of the dishes. Fascinating, if not necessarily practical Many of the recipes do use readily available ingredients, but equally many call for unfamiliar, hard to find greens and palm oil I loved reading it, with the background, varying cultures, and Ms Harris personal stories, but I rarely use it. Not just a cookbook but rather a mixture of history, culture, travel stories, and, yes, recipes The recipes are from all of parts Africa and include notes about how the recipes have influenced dishes in other parts of the African diaspora This was published in 1998 and it is interesting to note that while a few ingredients are still rare many of the ingredients that were once difficult, necessitating notes about how to mail order, are increasingly available in larger grocery stores I do wis Not just a cookbook but rather a mixture of history, culture, travel stories, and, yes, recipes The recipes are from all of parts Africa and include notes about how the recipes have influenced dishes in other parts of the African diaspora This was published in 1998 and it is interesting to note that while a few ingredients are still rare many of the ingredients that were once difficult, necessitating notes about how to mail order, are increasingly available in larger grocery stores I do wish that she had listed alternate names for some of the harder to find ingredients since many are now available just not under the name that she used Quotes view spoiler The dinner begins with a ewer of water passed by the daughter of the family so that guests can wash their hands in perfumed water This is only natural, as forks and spoons will not appear Hands and pieces of bread will be the cutlery Right hand only, please Don t ask why p25 The African continent has long been dubbed the Dark Continent Needless to say, this appellation is incorrect More appropriately, the landmass where man originated should be baptized the Continent About Which We Are in the Dark p46 There are two main types of palm oil Thefamiliar red palm oil brings its distinctive taste and hue This red palm oil has even crossed the Atlantic to become one of the hallmarks of the cooking of Bahia, Brazil The less familiar palm kernel oil is light tan and has an almost molasses sweet smell A seasoned version of the red type, called zomi, is also occasionally available Those who are concerned about health issues involving eating of excessive saturated fats can moderate their palm oil intake by diminishing the amount of palm oil used and replacing it with another vegetable oil p66 I was also told that proper young ladies would never think of chewing kola and that they would never, under any circumstances, accept kola from someone who was not a close friend of the family Well, all the admonitions were enough to get me going I took a small nibble They were just bitter A second nibble confirmed that kola addiction was not in my future Now I just smile and nod when listing to my friends warn their daughters of the evils of kola They should just let them try some I ll take odds they ll never want anyp112 Senegalese filmmaker Ousmane Sembene s film Emitai portrays the life of the rice growers of the Casamance region of Senegal during the war In it, the viewer is taken into the rice fields and watches as the grain, which is considered sacred by the people of the region, is planted and harvested I ve always felt that this film, with its theme of the corruption of pastoral society by the forces of war and modernization, is a microcosm of what s happening to much of the traditional food and the traditional foodways of the continent North, south, east, and west growing numbers of people are looking to Europe and America for dietary guidance rather than under their own noses Roadrunner chickens are being replaced by plump cellophane wrapped poulets morgues morgue chickens , as they are called Fresh fruit juices and infusions are replaced by the sugars and empty calories of soft drinks, and meat is taking over the plate as a sign of affluence Emitai and moments from varying films on the continents as well as recent works by African dietitians, nutritionists, and scholars remind me that we are what we eat, and if we change what we eat, we may chance who we are p289 the best way to eat a ripe mango is naked and in the bathtub hide spoiler In The Africa Cookbook, culinary historian and cookbook author 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 thantraditional 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 chutneys 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 ginger from C te d Ivoire makes an intriguing main courseA 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 good reading on African foods I would give itstars because I love this cookbook But we really only use one or two recipes from it lol.