West African cuisine is heavy with starch, light on meat and generous on fat. Cooks in West Africa often use root vegetables like yams, cocoyams, and cassava, as well as cereal grains, plantains, hot spices, rice, peanuts, black-eyed peas, okra, green peas, citrus fruits, and pineapples.
by Dorinda Hafner
"Out of many, one people." This traditional Jamaican saying might just as well have been "out of many countries, one cuisine," for the exotic flavors of Africa have made themselves at home across the world.
From Ghana to Egypt, Tanzania to the Ivory Coast, Nigeria to Morocco, and across the Atlantic to Brazil, Cuba, Jamaica, Trinidad and Martinique and on up to New Orleans, recipes such as Palava Sauce, Cream of Banana Soup, Fish In Socks, Cumin Roast Lamb, Gari Foto, Ackee and Salt Fish, and Sweet Potato Pone all show the influence of the wholesome, economical and thoroughly delicious taste of Africa.
A Taste of Africa is a fascinating introduction to some of the most exciting food in the world. The recipes included are like the countries of the African continent—filled with variety and contrast, boisterous and subtle.
Written by Ghanaian bon vivant and storyteller Dorinda Hafner, A Taste of Africa not only provides over 100 delicious recipes (all easy to follow and adapted for the Western cook) from over 15 countries, with tempting full-color photographs, but also gives a fascinating insight into the incredible cultural diversity and influence of Africa.
A Taste of Africa
by Dorinda Hafner
Ten Speed Press, 1993
$16.95 / Paperback
Cookbooks with Recipes
Back to the main West Africa page
Africa on Wikipedia
Ghana on Wikipedia
Senegal on Wikipedia
More country Destinations
This page modified January 2007
Copyright © 1994-2017,