Paperback: 262 pages
Publisher: Prima Lifestyles (January 5, 1998)
Product Dimensions: 0.8 x 7.5 x 9.2 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
Best Sellers Rank: #1,878,558 in Books (See Top 100 in Books) #221 in Books > Cookbooks, Food & Wine > Regional & International > African #655 in Books > Cookbooks, Food & Wine > Regional & International > International
The title of this book and a look at the other books by the authors would lead one to think that this is a cookbook of spicy-hot recipes . . . and one would be right. Despite focusing on the hot chile pepper in Africa, the "Flavors of Africa Cookbook" does provide an overview of African cooking in about 160 recipes; from the North African tajine to the South African bobotie and all the sauces, soups, stews and curries in between. There are authentic traditional African recipes featuring such ingredients as plantains, yams, and groundnuts (peanuts) as well as African-inspired fusion cooking from in and out of Africa. But the African pili-pili, peri-peri, and piri-piri (all African words for chile peppers and dishes made with them) is the star here. The book's introduction is a history of the chile pepper in Africa. There is much related to spicy-hot African cookery throughout the book, including advice on exactly which hot chiles to use to obtain the most authentic results.There are just a few things I noticed and wondered about:The general consensus among scientists is that Capsicum (peppers) are native to America and were spread throughout the world in the early years of the age of European exploration. This book states that chile peppers first appeared in North Africa, but were spread to the rest of the continent by Europeans, but there is no further explanation. Perhaps there is some confusion of the Capsicum with the Aframomum melegueta (or grains of paradise, a pepper-like spice that is native to Africa) or other spices native to Africa.Poulet (chicken) Gnemboue (or Nyembwe) is a chicken stew made with palm nuts, the fruit of the African oil palm. It is a dish made in equatorial West Africa, especially Gabon.
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