Publisher's Synopsis
African No1 Cookbook: African cooking mirrors the social variety of the world from blazing bean stew peppers to humble grains and delicious meat dishes, the food of Africa is a mixture of flavors that mirror the social variety of the mainland. As indicated by World Food Wine, African cooking has acquired its culinary impacts from native clans and the way of life of the prior Arabic, European and Asian voyagers and merchants. Mafe: Generally eaten in West Africa, mafe is a rich stew produced using peanuts, vegetables and meat. Mafe is presented with rice and embellished with hacked bubbled eggs. The dish is otherwise called groundnut stew or groundnut cleave. Plantains: Looking like a huge green banana, plantains build up a dull surface when cooked. Plantains are eaten bubbled, flame broiled or seared in oil and filled in as close by meat and fish dishes. Joloff rice: Well known in West Africa, joloff rice is a rice dish cooked with tomatoes, vegetables, meats and flavors like nutmeg, ginger, pepper and cumin. Joloff rice is decorated with seared plantains prior to serving, and eaten as a side dish. Fufu: As per World Food Wine, fufu is a starch dish that is made of crushed cooked sweet potatoes, cassava roots, plantains and taro roots. It is served in an average West African dinner with stews and soups. Ugali: This particular meal is eaten in both East and West Africa, Ugali (cornmeal mush) is made by beating new corn and cooking it in bubbling water. It is filled in as a backup to meat and vegetable dishes. Get your copy NOW to add up to your daily dishes.
