Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
    Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
    Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
    Ebook276 pages2 hours

    Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent

    By Evi Aki

    ()

    Read preview

    About this ebook

    Explore Africa's Spices, Tastes and Time-Honored Traditions

    In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends.

    Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi’s unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza.

    Whether you’re a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateDec 11, 2018
    ISBN9781624146756
    Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent

    Related to Flavors of Africa

    Related ebooks

    Courses & Dishes For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Tel Aviv!

      Mar 20, 2020

      Tel Aviv!
      6 min read

    • Article

      Melting Pots

      Aug 27, 2021

      Melting Pots
      7 min read

    • Article

      The Unforgotten: On Michael W. Twitty’s ‘The Cooking Gene’

      Mar 14, 2018

      When the first recipe appears on page 24 of The Cooking Gene, it arrives as a kind of unmerited gift, a gratuitous offering to us, the community of readers. It’s a simple recipe for “Kitchen Pepper,” but it is as if Michael W. Twitty is giving away s

      12 min read

    • Article

      Ras Plant Based

      Dec 25, 2020

      Ethiopians have a talent for transforming vegetables, and Ras proves it. The team creates dishes that are humble and comforting, yet robust and complex—simmering, stewing, and spiking with aromatic herbs and spices like cardamom, fenugreek, cinnamon,

      1 min read

    • Article

      Eat Palestine

      Mar 23, 2020

      Eat Palestine
      10 min read

    • Article

      Curry On

      May 27, 2019

      Curry On
      3 min read

    • Article

      A Taste Of Thali

      Nov 26, 2018

      A Taste Of Thali
      6 min read

    • Article

      Grilled Jerk Chicken

      Jul 9, 2019

      Grilled Jerk Chicken
      3 min read

    • Article

      Kimchi Recipe

      Mar 2, 2020

      Kimchi Recipe
      1 min read

    • Article

      Sweet Potatoes

      Oct 6, 2020

      Sweet Potatoes
      4 min read

    • Article

      Storecupboard Stars

      Sep 23, 2021

      Storecupboard Stars
      6 min read

    • Article

      Gyoza

      May 23, 2021

      Gyoza
      2 min read

    • Article

      Sweet, Sunny Winter Citrus

      Nov 24, 2020

      Sweet, Sunny Winter Citrus
      6 min read

    • Article

      Food Fast

      Sep 17, 2022

      Food Fast
      8 min read

    • Article

      Life Of Pies

      Apr 25, 2021

      Life Of Pies
      11 min read

    • Article

      Winter Warmers

      Oct 7, 2021

      Winter Warmers
      7 min read

    • Article

      Flavours Of Falastin

      Jun 11, 2020

      Flavours Of Falastin
      7 min read

    • Article

      When East Meets West

      Oct 3, 2022

      When East Meets West
      3 min read

    • Article

      Simply Slutty

      Dec 25, 2020

      A plant-based patty topped with crispy vegan bacon, melted cheese, caramelized onions, lettuce, tomato, and signature Slut Sauce all on a sweet, buttery vegan Hawaiian bun Jalapeños served atop a plant-based patty with the usual fixings of cheese, ca

      1 min read

    • Article

      Laila Gohar

      Aug 2, 2020

      1. AN EVERLASTING MEAL: COOKING WITH ECONOMY AND GRACE (SIMON & SCHUSTER, 2012) BY TAMAR ADLER “This is definitely in my top three books. Tamar Adler is a great writer. I also really identify with her cooking approach, and especially her views on fo

      1 min read

    • Article

      Pepper

      Sep 26, 2021

      Pepper
      1 min read

    Related categories

    Reviews for Flavors of Africa

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Flavors of Africa - Evi Aki

      WESTERN AFRICA

      The westernmost part of Africa consists of eighteen countries that make up West Africa. This region’s cuisine has had a large influence in Western civilizations, due mostly to the centuries-long slave trade, and is commonly known for starchy foods (like rice and yams), leafy vegetables and tropical fruits. I grew up eating West African cuisine, and what I love most about it is the variety of ingredients that taste and feel like they have come directly from the earth. The flavors are exciting and bring a sense of warmth and comfort, as if you’re directly nourishing your soul. The recipes in this chapter are broken down into main dishes, side dishes and desserts and beverages.

      PARTY JOLLOF RICE

      When I was growing up, this popular rice dish made its way onto our dinner table almost every week! It’s my favorite rice recipe and is one of the first dishes my mum taught me how to cook. You’ll find many versions of this dish, especially as it varies country to country, but the basis is rice that’s been spiced and stewed in a flavorful tomato broth. What makes this recipe unique to our family is that we use parboiled white rice, as it can stand up to a long cooking time without getting mushy and soft. I also like to add a dash of curry seasoning to round out the flavors of the tomato. The perfect dinner spread would be rounds of Malta and Guinness, large trays of assorted stewed meat and a huge pan of jollof rice.

      MAKES 6 TO 8 SERVINGS

      5 medium Roma tomatoes, roughly chopped

      1 large red bell pepper, roughly chopped

      2 small Scotch bonnet chiles or habanero chiles

      ¼ cup (60 ml) groundnut oil or vegetable oil

      1 medium onion, roughly chopped

      3 tbsp (48 g) tomato paste

      2½ cups (600 ml) chicken stock

      1 tsp salt

      ½ tsp curry powder

      ½ tsp dried thyme

      1 tsp all-purpose seasoning

      1 beef, chicken or vegetable bouillon cube

      2 cups parboiled rice, rinsed

      3 bay leaves

      In a food processor or blender, combine the tomatoes, bell pepper and Scotch bonnet chiles and process for about 45 seconds, making sure everything is blended well. Set the mixture aside, reserving ¼ cup (60 ml) in a small measuring cup.

      Heat the oil in a medium pot over medium-high heat. Add the onion and fry just until it turns golden brown, 5 to 7 minutes. Add the tomato paste and fry with the onion for 2 to 3 minutes, stirring occasionally.

      Add the blended tomato mixture and cook with the onion and tomato paste for about 30 minutes. Make sure you stir it frequently so that the tomato mixture does not burn.

      After 30 minutes, the tomato mixture should have reduced by half and should be a deep red color. Reduce the heat to medium and add the chicken stock. Stir and add the salt, curry powder, thyme, all-purpose seasoning and bouillon cube. Boil for 10

      Enjoying the preview?
      Page 1 of 1