Tastes of Africa

Anthropologists tell us that it all began in Africa. And just as Africa has given to the world, so too it has taken from it – a pattern reflected in the way its people eat. 

In Tastes of Africa, the author takes the reader on a gastronomic safari, exploring the tastes and textures of indigenous African cuisine, as well as dishes that have been influenced or introduced by foreign settlers to the continent from Asia, Europe and the Middle East. 

Simple in the choice of ingredients and easy to prepare, both traditional and fusion African cooking are nevertheless as intriguing in the subtle blends of flavours, colours and tantalising aromas as the lands from which they come, where they have formed delicious and different staples for hundreds – and in some cases thousands – of years. In order for the home cook to organise his or her own African-themed lunch or dinner, the recipes in Tastes of Africa have been traditionally grouped, including starters, fish, meat, vegetarian, side dishes, desserts and breads, and are accompanied by authentically styled, full-colour photography.