Description:
Mr. Mercator, maker of wall maps, would have us believe that the continent of Africa is this piddly little thing, mostly below the equator, weighed down by the size and majesty of Europe. Jessica B. Harris, author of The Africa Cookbook, shows us how big this continent truly is (three times the landmass of Europe; 1,000 different languages); how incredibly ancient its history is; how grand and majestic is the sweep of cooking styles and food flavors that shift from north to south, east to west; and how up-to-the-minute and relevant those food and flavor experiences can be. As with any of Harris's previous books, the reader can savor equal portions of eye-opening scholarship, delectable storytelling, and delicious recipes. The book is divided into chapters that discuss the edible history of Africa, the range of food regions in Africa, a glossary of African ingredients and utensils, and an argument that the much vaunted Mediterranean diet needs to look south for its origins. Recipe chapters fall along traditional lines: appetizers, salads and soups, condiments, vegetables, main dishes, breads and starches, desserts, and beverages--and include dishes from all over the continent. You will find the likes of Sardine Fritters (Algeria), Avocado and Papaya Salad (Kenya), Pili Pili Sauce (western Africa), Mashed Eggplant à la Zeinab (Sudan), and Grilled Shrimp Pili Pili (Mozambique). Africa, Harris argues, isn't the Dark Continent, but the "continent about which we are in the dark." Use The Africa Cookbook to taste your way into the light. --Schuyler Ingle
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