How Do I
African Food & Cooking
See also: Mideastern Food & Cooking for North African dishes.
Selected Books
Bacon, Josephine and Jenni Fleetwood
Food and Cooking of Africa and the Middle East:
q TX725.A4 B33 2005x
"A fascinating journey through rich and diverse cuisines: the culinary history, the ingredients, the techniques and over 150 authentic dishes."
Food and Cooking of Africa and the Middle East:
q TX725.A4 B33 2005x
"A fascinating journey through rich and diverse cuisines: the culinary history, the ingredients, the techniques and over 150 authentic dishes."
Hamilton, Cherie Y.
Cuisines of Portuguese Encounters
TX723.5.P7 H36 2008
Hamilton tracks down recipes from Portugal and her colonies, including Angola, Cape Verde, Guinea-Bissau, Mozambique, São Tomé and Príncipe.
Cuisines of Portuguese Encounters
TX723.5.P7 H36 2008
Hamilton tracks down recipes from Portugal and her colonies, including Angola, Cape Verde, Guinea-Bissau, Mozambique, São Tomé and Príncipe.
Jackson, Elizabeth A.
South of the Sahara: Traditional Cooking from the Countries of West Africa
TX725.W47 J33 1999
Born and raised in Nigeria, Jackson includes very traditional recipes requiring ingredients like real African yams, plantains, black-eyed peas, okra, peanuts, and cassava meal. At the back are chapters on the food of selected African peoples.
South of the Sahara: Traditional Cooking from the Countries of West Africa
TX725.W47 J33 1999
Born and raised in Nigeria, Jackson includes very traditional recipes requiring ingredients like real African yams, plantains, black-eyed peas, okra, peanuts, and cassava meal. At the back are chapters on the food of selected African peoples.
McCann, James
Stirring the Pot: A History of African Cuisine
Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world.
Stirring the Pot: A History of African Cuisine
Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world.
Samuelsson, Marcus
The Soul of a New Cuisine: a discovery of the foods and flavors of Africa
TX725.A4 S26 2006
A renowned chef explores the continent of Africa from a deeply personal perspective, sharing both his travels and his interpretations of the African foods he discovered along the way.
The Soul of a New Cuisine: a discovery of the foods and flavors of Africa
TX725.A4 S26 2006
A renowned chef explores the continent of Africa from a deeply personal perspective, sharing both his travels and his interpretations of the African foods he discovered along the way.
Bacon, Josephine and Jenni Fleetwood
Food and Cooking of Africa and the Middle East:
q TX725.A4 B33 2005x
"A fascinating journey through rich and diverse cuisines: the culinary history, the ingredients, the techniques and over 150 authentic dishes."
Food and Cooking of Africa and the Middle East:
q TX725.A4 B33 2005x
"A fascinating journey through rich and diverse cuisines: the culinary history, the ingredients, the techniques and over 150 authentic dishes."
Thiam, Pierre
Yolele!: Recipes from the Heart of Senegal
TX725.S38 T495 2008x
Pierre Thiam grew up in Senegal's capital, Dakar, surrounded by bright, flavorful ingredients and passionate home cooks. His debut cookbook celebrates the art of creating family meals using organic, local produce and farm-fresh meats and seafood. An accessible and delicious introduction to the next big thing: African cuisine.
Yolele!: Recipes from the Heart of Senegal
TX725.S38 T495 2008x
Pierre Thiam grew up in Senegal's capital, Dakar, surrounded by bright, flavorful ingredients and passionate home cooks. His debut cookbook celebrates the art of creating family meals using organic, local produce and farm-fresh meats and seafood. An accessible and delicious introduction to the next big thing: African cuisine.
Return to the topVideos
Flavors of Africa
(DVD) TX725.A4 F58 2007x
Cooking with Kunmi Oluleye featuring cuisines from Kenya, Nigeria, South Africa. Kunmi Oluleye has a TV program with Sheba Foods.
(DVD) TX725.A4 F58 2007x
Cooking with Kunmi Oluleye featuring cuisines from Kenya, Nigeria, South Africa. Kunmi Oluleye has a TV program with Sheba Foods.
Browse the Catalog
For additional books, browse the library catalog under the subject headings:
- Cookery, African
- Cookery, Ethiopian
- Cookery, Nigerian
- Cookery, Kenyan
- Cookery, South African
- Cookery, West African
- Food Habits Africa
Websites
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Africaguide: Cooking and Recipes
Explore the delicious and varied cusines of Africa and learn how to prepare traditional African dishes. Also lists common ingredients. -
Columbia University: African Studies: Cooking Recipes from Africa
Links to collections of African recipes on the web. -
The Congo Cookbook
A collection of over 100 recipes from Africa, plus information about African cooking, food, gastronomy, culture and history; perfect for use at home, for school projects, for a club dinner, and for Kwanzaa celebrations. -
DMOZ: World Cuisines: African
The Open Directory Project links to other websites. Many of these links are to individual recipes. -
RecipeZaar: African Recipes
2,069 recipes posted and reviewed by contributors -
Stanford University: Africa, South of the Sahara
Links to recipe collections -
University of Pennsylvania African Studies: The African Cookbook
This site not only has recipes but explains the eating customs of some African countries. -
Whats 4 Eats: Africa
Whats4Eats is a website designed as a celebration of the various cuisines of the world. The section on Africa has information on the African pantry and recipes from Ethiopia, Ivory Coast, Kenya, Mali, Nigeria, Senegal, and South Africa.
