Africana : More Than 100 Recipes And Flavors Inspired By A Rich Continent by Lerato Umah-Shaylor

Africana is not just a cookbook; it is a magnificent culinary adventure that celebrates African cooking and cultural diversity. Lerato Umah-Shaylor, a pioneering West African food writer, television personality, and cooking teacher, takes readers on a delicious eating tour of the African continent.

This cookbook introduces us to vibrant and varied cuisines that are not only rich in flavor but also diverse in culture and steeped in tradition. Lerato’s modern twist and inventive style add a unique touch to traditional African dishes that have been enjoyed for generations. To make it even more special, she combines these mouthwatering recipes with personal stories that are infused with her delectable sense of adventure.

With Africana, home cooks have the opportunity to learn how to create some of the most iconic African dishes, ranging from Nigeria to Madagascar and Morocco to South Africa. Within the pages of this cookbook, you will find over 100 recipes that will both delight and inspire you.

Imagine indulging in Spice Island Coconut Fish Curry, savoring the flavors of Harissa Leg of Lamb with Hibiscus, and relishing the taste of Senegalese Yassa. But that’s not all; you can also explore the wonders of Tunisian Tagine, satisfy your sweet tooth with South African Malva Pudding, and discover the secret to creating the perfect Jollof rice.

Africana is truly a feast for the senses. It bursts with flavor and offers a sense of wanderlust that will transport you directly to the heart of Africa. So, whether you are a seasoned cook or just starting your kitchen journey, this cookbook is guaranteed to bring the magic of the continent to your table. Get ready to embark on a culinary voyage like no other!

“Africana: A Delicious Journey Through African Cuisine”

Hello cookbook friends! Today, we’re going to explore the delightful Africana cookbook. With over a hundred recipes, this culinary treasure takes us on a journey across the diverse regions of Africa, including Morocco, South Africa, and Zimbabwe. Get ready for a gastronomic adventure!

The table of contents is simple and straightforward. We start with drinks, dips, and sharing plates, followed by stews, soups, roasts, grills, fabulous fish, salads, sides, breads, desserts, and more. Ah, and let’s not forget the dedicated chapter to chocolate cakes, because chocolate deserves its own spotlight, don’t you think?

At the beginning of the book, we find a helpful section on essential ingredients and cooking equipment. I always enjoy browsing through these chapters in cookbooks, as they often introduce me to new tools and inspire me to explore new flavors in the kitchen.

Now, let’s delve into the recipes! We begin with some tantalizing drinks and sharing plates. The Kenyan Masala chai caught my attention; I absolutely adore the idea of making my own chai tea at home. And oh, the hibiscus and pomegranate Chapman looks enticing too. The cookbook even provides useful tips along the way, such as freezing soda or juice into ice cubes instead of diluting your drink with regular ice.

As we move on, we discover a variety of mouthwatering dishes, like the bean fritters with ginger spring onions. The recipe serves four people, and I appreciate the inclusion of the dish’s origin and contributor, along with suggested side dishes. This adds a personal touch to each recipe.

Next up, we encounter delectable recipes such as fried halloumi with cherry tomatoes and red pepper sauce. If you can’t have halloumi, fret not! The cookbook provides a substitute option using extra firm tofu. And oh, the plantain shakshuka sounds like a fusion of flavors made in culinary heaven! I can’t wait to try it this weekend.

Now, let’s explore the world of stews and soups. As soup season approaches, we’re treated to enticing recipes like mothered oxtail stew with Scotch bonnet and pimento, and Mom’s melon seed soup with pounded yam. These hearty dishes are perfect for keeping warm as the weather cools down. Pair them with some rice or potatoes for a comforting meal.

Moving forward, we come across tempting recipes like Cape Malay chicken curry and meatballs in tomato sauce. The cookbook even provides guidance on making your own spice blends, with references to specific chapters. It’s great to have these basics covered!

And let’s not forget the seafood section, which features delightful combinations like plantain and crab salad with a mango and lime pure peri dressing. The cookbook continues to impress with stunning herb salads and fragrant fish cooked in banana leaf. These dishes not only taste amazing but also make for attractive table settings.

As we approach the end, we discover a section on breads and grains. Filled dough, bear buns, and jeweled fried rice caught my eye. However, I must admit, it would be helpful if the cookbook included page numbers or names for each dish, as I found myself flipping back and forth in search of specific recipes. Nevertheless, the visual displays of different dishes on a table are a standout feature.

Finally, we arrive at the dessert section, which certainly doesn’t disappoint. Indulge in treats like hibiscus chocolate orange cake, honeycomb pancakes with orange blossom and honey syrup, and sticky apricot pudding with spiced cream. And for a refreshing finish, try the strawberry hibiscus and honey ice cream.

If you’re looking for a cookbook that offers a unique culinary experience, Africana is a must-have. The vibrant table spreads, detailed information about the origins of each dish, and a wide variety of recipes make it a delightful addition to any kitchen. So, go ahead, explore the flavors of Africa, and let us know what cookbooks you’re eager to dive into next!

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