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    RecipesManiac.com   >   National + Regional Cookbooks   >   African   >   West African


    How to Cook dishes from West Africa

    West African tends to be focused around starchy vegetables, especially root vegetables. It is often flavored with peppers and chiles. Tomatoes are used many dishes as well, but meat is used sparingly. When meat is eaten, it is commonplace to combine it with fish, including dried fish.

    Some popular West African recipes and dishes include:
    • Amala - A dish made from yam flour and hot water, eaten with soup or vegetables. It is a popular dish among the Yoruba people of Nigeria. There are two main varieties which differ slightly in preparation method: amala isu (a black dough), and amala lafun (a white dough).

    • Eba - A dough made from cassava flour, eaten in southern Nigeria. It is usually eaten with pepper soup (obe ata), with vegetables with meat or fish, or with stewed vegetables.

    • Fufu - A starchy vegetable paste made by boiling root vegetables and mashing. It is a staple food in West Africa, and is usually made principally from yams, although other ingredients such as cocoyam, maize or plantains may be added. It is often served with a soup, the idea being to scoop up a ball of fufu, make an indentation in that, fill the indentation with that, and then swallow the whole thing (among some people, chewing may be considered a breach of etiquette).

    • Jollof rice - This dish, probably originally from Senegal (Ghana and Nigeria are also sometimes claimed as the source of the recipe), has become popular all over West Africa. It is made from rice, tomatoes, onions, seasonings and spices. Vegetables and meats may also be added.

    • Kenkey - A sour dough dumpling that is eaten in Ghana. It is made from fermented corn (maize). The fermented corn is partially cooked, and then wrapped in banana leaves or a corn husk and steamed. Kenkey may be eaten with soup, stew, or a sauce.

    • Yassa - Marinated chicken or fish with lemon and onions.

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    America's Restaurant Recipes

    West African Cookbooks

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    A Slice of Africa: Exotic West African Cuisines

    By Chidi Asika-Enahoro

    Paperback (114 pages)

    A Slice of Africa: Exotic West African Cuisines
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    Product Description:
    A Slice of Africa presents a wide array of exotic cuisines of the West African descent. It features a cornucopia of tantalizing recipes. The dishes will take you on a journey to the heart of West Africa right in your own kitchen. The recipes are presented in easy to follow formats. Some of the dishes may have a distinctive resemblance to recipes from other parts of the world. Nigerian Cuisines are profiled because they embrace aspects from all African cultures. Learn how to prepare authentic Nigerian dishes. The native ingredients to use can easily be purchased from specialty food stores such as Nigerian, Liberian, Latin, Oriental, Indian, West Indian, and African grocery stores in big cities like London, New York, Miami, Atlanta, Washington DC, Baltimore, Boston, Houston, Rome, Hong Kong, and Los Angeles. A Slice of Africa demystifies some of the West African cultural trends and brings their most intimate cooking traditions to the forefront. West African cities like Lagos, Abuja, Dakar, Freetown, Accra, and Abidjan are currently flourishing with Westerners embracing the African culture and relishing the same dishes presented here. Enjoy an exotic African adventure without traveling there.

    Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

    By Constance Nabwire

    Brand: Lerner Publications
    Library Binding (72 pages)

    Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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    Product Description:
    Offers an introduction to West African cooking, featuring typical recipes for everyday meals and snacks, and dishes for special occassions and holidays.

    African Cookbook: An Easy African Cookbook Filled with Authentic African Recipes

    By BookSumo Press

    CreateSpace Independent Publishing Platform
    Paperback (226 pages)

    African Cookbook: An Easy African Cookbook Filled with Authentic African Recipes
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    Product Description:

    African Cuisine

    Get your copy of the best and most unique African recipes from BookSumo Press!

    Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

    In this book we focus on African. The Easy African Cookbook is a complete set of simple but very unique African recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

    So will you join us in an adventure of simple cooking?

    Here is a Preview of the African Recipes You Will Learn:

    • Abyssinian Potato Stew
    • Nairobi Chicken Roast
    • African Sweet Honey and Apricot Crock Pot
    • Yellow Peanut Stew from Senegal
    • Tangier Chicken Stew
    • Congo Lime Cake
    • Ginger and Garlic Prawns
    • Koshari (North African Rice and Bean Casserole)
    • Chicken Kabobs Ojini
    • African Mashed Potato Lunch Box
    • Black Couscous Salad
    • Semolina Cake with Lemon Syrup
    • Rice and Beans Africom
    • Rice Pudding Nakaru
    • Mombasa Avocado Salad
    • West African Peanut Soup
    • Chickpea Rice Casserole
    • Cape Custard Pie
    • Ife’s Steak Sauce
    • Couscous Masala
    • Classic Egyptian Macaroni Casserole with Béchamel Sauce
    • Tunisian Hot Pot
    • Herbed Congo Carrots
    • Traditional Moroccan Chicken Tagine with Olives
    • Much, much more!

    Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

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    African Cooking: for beginners - African Recipes Cookbook (African recipes - African cooking - African Food - African Meals 1)

    By Clara Taylor

    Released: 2015-04-26
    Kindle Edition (47 pages)

    African Cooking: for beginners - African Recipes Cookbook (African recipes - African cooking - African Food - African Meals 1)
    Product Description:

    African Recipes Cookbook for Beginners: Simple, delicious and healthy recipes from all over Africa

    Today only, get this Amazon bestseller for just $2.99. Regularly priced at $4.99. Read on your PC, Mac, smart phone, tablet or Kindle device.

    If the topic about African cuisine mystifies you, you would not be alone. Africa is arguably the world's most diverse region. It is an entire continent with 55 recognised independent states. When it comes to the food, you would be right to assume that there is more to it than meets the eye. is there such thing as African cuisine?

    Africa has got a mixture of indigenous foods, with European, Asian and Middle Eastern influences depending on what region you venture into. This can at times make it very difficult to distinguish between indigenous foods and those that have heavy external influences. At the same time, by recognising the culinary signatures of the cuisines of particular African regions, we are able to trace the outward influence African cuisine has had on other cultures and vice versa, for example the links between West African and South American foods, or evenCaribbean food.

    There used to be no real "African Chefs" because much of the knowledge of African cuisine has not been formalised or viewed in a professional light. Things are changing fast now and some African chefs are emerging. African cuisine is also vastly distinctive from region to region, therefore pairing different types of African cuisines can prove to be tricky. This short book was designed as an introduction for beginners to the rich and blended culinary traditions from various african countries.

    After downloading this book, you will learn...

    • Chapter 1 - 12 Amazing African Meals for Breakfast

    • Fruits and Pecan Teff Porridge
      African Chakchouka Breakfast with Warm Pita
      Fufu Banana Bread with Cinnamon and Almonds
      African Injera Bread
      African Sweet Bran Husks
      African-Nigerian Abala Recipe
      African Achomo Doughnuts
      Nigerian Agidi Pudding
      Congo Binch Akara with Fried Plantains
      Madigascar Salady Voankazo
      Moroccan Ahouifi M'semmen Griddle Cake
      -Fried Alocos

    • Chapter 2 - 7 Delicious African Dishes for Lunch

    • African Koshari
      Vegetable Marrakesh Curry
      Traditional Cape Town Pickled Fish
      Madagascar Vary Aminanana
      Minty Lamb Moroccan Kebabs
      South African Andouille Sausage and Shrimps Skillet
      Cape Cod Clam Chowder

    • Chapter 3 - 8 Delicious African Dishes for Dinner

    • Moroccan Lamb with Tortillas and Hummus
      Roasted Lamb and Chicken Stuffed with Freekeh
      Moroccan Chick Pea and Coconut Soup
      West African Quinoa Pilaf with Carrots
      Walnuts, Onion and Peas Quinoa
      North African Quinoa with Tomatoes, Mint and Scallions
      Beef Quinoa with Tomatoes, Black Beans and Corn Kernel
      African Boerewurst Sausages and Chicken Stew

    • Much, much more!

    Download your copy today!

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    Gone to Ghana: The West African Cookbook

    By Valeria Ray

    Independently published
    Paperback (93 pages)

    Gone to Ghana: The West African Cookbook
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    Ghanaian cuisine is in a class on its own. The herbs and spices used in the dishes of this West African country and its neighbors add unique and powerful flavors to its food and tell the true story of its rich culture and customs.

    Traditional Ghanaian food always has been dictated by the types of ingredients that are available in the country. Local produce once mainly consisted of plantains, millet, beans, and corn, and many dishes in Ghana still include these ingredients today.

    Whether you are missing the tastes of your home country, want to get in touch with your ancestral roots, or would like to learn how to make West African cuisine for an event or native guests, the Gone to Ghana cookbook is the tool you need!

    This cookbook brings you 30 recipes created with authentic Ghanaian cuisine in mind, featuring both classic and newer ingredients all still local to the West African region. The recipes in this cookbook are all easy to follow and don’t require any difficult cooking techniques. Sample exotic dishes such as:

    * Rice Water Porridge
    * Fufu
    * Fante Fante - Fresh Fish Soup
    * Kontomire Stew with Plantain & Yams
    * Jollof Rice
    * Smoked Fish with Avocado
    * Golden Beet Salad
    * Peanut & Chicken Stew
    * Coconut Halva
    * Melkkos Custard

    ...and more!

    From breakfast to lunch, sides, dinner and desserts, the Gone to Ghana cookbook will transport you to a family table in Ghana without ever leaving home. Grab your copy today!

    Senegal: Modern Senegalese Recipes from the Source to the Bowl

    By Pierre Thiam

    Lake Isle Pr
    Hardcover (320 pages)

    Senegal: Modern Senegalese Recipes from the Source to the Bowl
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    • Lake Isle Pr
    Product Description:
    Senegal will transport you deep into the country’s rich, multifaceted cuisine. You’ll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he’s met on his culinary journey, these recipes are Pierre Thiam’s own creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors.

    Pierre’s first book,
    Yolele!, introduced Senegalese food to the world, and now Senegal takes a deeper dive, showcasing the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You’ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. You won’t just be learning to make a few dishes, you’ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow. This is the food of Senegal, from the source to the bowl.

    The Art of West African Cooking

    By Dinah Ameley Ayensu

    Hardcover (145 pages)

    The Art of West African Cooking
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    America's Restaurant Recipes


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