The wonders and diversity of African cooking are being discovered throughout the West. Senegalese, Ethiopian, and Moroccan restaurants are spring up in urban areas, and people who have now tasted authentically prepared samples of this cuisine are looking for ways to prepare delicious African food at home.
Get the genuine taste of Africa by learning how to make mouth watering cuisine from all over the continent. Included here are snacks like kelewele (fried plantain) from Ghana and matoke from Uganda; rich, juicy soup like okra soup from Sierra Leonel tasty meat entrees such as jollof rice and side-dishes such as akla (Blackeye Bean Fries) which are eaten all over West Africa.
Discover a unique tasty bread by making injera from Ethiopia and Eritrea in East Africa. Even learn how to make fish tastier and the different ways of preparing vegetable. Try various types of hot souces, sweet beverages, coffee, salads, cakes, biscuits, and other comestibles originating in African.
ABOUT THE AUTHOR
TEBEREH INQUAI, an Ethiopian, is an expert on culinary science and cookery. Having worked as a food and nutrition teacher in Ethiopia and Botswana, in England she owned her own takeaway African food business to provide food for African evenings at local pubs. She considers the promotion of African food and culture a mission and is always gratified by public interest in African food.