African Cooking
Author(s): Ola Olaore
Good food is at the heart of African social life. The traditional African meal is most usually produced around a single course. A rich casserole seasoned with exotic spices. These are meat or fish based and quite often accompanied by a pepper sauce. This book presents a cornucopia of African culinary arts that is adapted to the Western kitchen.
Product Information
Born and raised in Nigeria. Highly regarded journalist throughout Africa Ola moved to London to pursue her writing and has lived there for several years
Introduction, 7; Glossary, 9; Chapter One Stiff Puddings, Fufus and accompaniments for Main Dishes, 11; Two Soups and Stews, 19; Three Meat and Poultry, 27; Four Regional Specialities: Cameroun - Ethiopia - Ghana - Ivory Coast - Kenya - Liberia - Morocco - Nigeria - Senegal - Seychelles - Sierra Leone - Somalia - Swaziland - Tanzania - Togo - Tunisia - Uganda - Zambia - Zimbabwe, 33; Five Sweets and Drinks, 73; Six Snacks and Buffet Suggestions, 79; Guide to Regional Specialities, 90; Index, 93.
General Fields
- :
- : W Foulsham & Co Ltd
- : W Foulsham & Co Ltd
- : 0.0
- : 01 August 2008
- : 222mm X 206mm X 10mm
- : United Kingdom
- : books
Special Fields
- : Ola Olaore
- : Paperback
- : 641.596
- : 96
- : colour wraps