Everyday African Food

African cooking and storytelling are traditionally an oral custom. The beautiful thing about African food and its folktales is that they are never boring. Africa is not made up of a faceless, nameless food dishes and people. The diversity of spices tickles the senses and awakens the food pallet. Hence there are more exciting spices in your food life than just salt and pepper. Spices bring the flavor of Africa right to your front door. Spices such as cardamom, rose flower water, mint, and turmeric add depth and dimension to food and shape the taste intensity. The basic art of traditional African cooking lies in the blending of herbs and spices to yield delicate distinctions in the flavor of food. From such an enormous continent different styles of cooking, diverse flavors, textures and ingredients are condensed into one book. People often refer to ?Africa? as if it is a country rather than a continent. Well, it is a continent and home to 54 independent, unique countries with South Sudan being the latest addition in July 2011. Each country has its own currency, flag, anthem, history, folktales, cuisine, music, and identity. In fact more than 2000 languages are spoken in Africa, and its 1 billion inhabitants are made up of over 3000 distinct ethnic groups. Africa is also bigger than most people think covering 30,221,000 sq. km, that's 11,679,000 sq. miles. If you combine the USA, China, India, Europe and Japan ? they all fit neatly into Africa. From the large continent of Africa we will delight in food from savory appetizers, fiery main courses, and rich soups to flavorful chutneys. Some major African countries cater to tourists with resort areas and serve food such as pepperoni pizza. In Africa, a distinction is made between tourist food and local food just as it is in the United States. The suggestion that African cooking may become part of your everyday food life may seem out of the ordinary at first but as you will soon learn, the ingredients are delicious and common. There is no better way to understand a culture than though its food. Food bonds families, friends and communities as well as giving everyday nourishment. Let's embark on a culinary and storytelling tour of Africa from the Rift Valley, Ethiopia rich coffee producing region, South African aromatic chutneys, Morocco's fragrant Tajine's and pastries to Gambia's flavorsome soups and stews.

Describes different foods from the African continent.

The turn of the twenty-first century has witnessed an expansion of critical approaches to African literature. The Routledge Handbook of African Literature is a one-stop publication bringing together studies of African literary texts that embody an array of newer approaches applied to a wide range of works. This includes frameworks derived from food studies, utopian studies, network theory, eco-criticism, and examinations of the human/animal interface alongside more familiar discussions of postcolonial politics. Every chapter is an original research essay written by a broad spectrum of scholars with expertise in the subject, providing an application of the most recent insights into analysis of particular topics or application of particular critical frameworks to one or more African literary works. The handbook will be a valuable interdisciplinary resource for scholars and students of African literature, African culture, postcolonial literature and literary analysis. Chapter 4 of this book is freely available as a downloadable Open Access PDF under a Creative Commons Attribution-Non Commercial-No Derivatives 3.0 license. https://s3-us-west-2.amazonaws.com/tandfbis/rt-files/docs/Open+Access+Chapters/9781138713864_oachapter4.pdf

Authentic East African Swahili Cuisine, Volume 1, is the revised edition of Taste of Tanzania that was published December 2013, 2021. The language is revised, preface chapter is added, serving size and recipes are revised. This book is all about recipes that are popular and meals that are prepared everyday among the Swahili speakers of East Africa. These Swahili influenced recipes are shared among a few countries like; Burundi, Kenya, Rwanda, Tanzania and Uganda. Simple recipes, as authentic as it can get. The food that you will eat in East African local restaurants or if you visit friends. Authentic East African Swahili cuisine is easy to use cookbook of Simple, flavorful recipes. Each of these ethnic treasures calls for the freshest of Ingredients, offering a healthy and flavorful option to your everyday diet. Only two ingredients in this book are processed, all other ingredients are fresh.

This book comprises of various traditional recipes for various ethnic groups of southern Africa. The recipes have been selected to give an overview of the food culture in the southern part of the African continent, but it remains for people who have grown up in a specific tradition and can draw from the recollections of their grandparents, to record the complete food culture of the various peoples.

Offers an introduction to West African cooking, featuring typical recipes for everyday meals and snacks, and dishes for special occassions and holidays.

Describes some of the foods enjoyed in the different regions of Africa and provides recipes for dishes popular in these areas.

First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.