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Tastes of Africa
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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", Justice Kamanga 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 tantalizing 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.
Product Details

Table of Contents

Introduction; Starters; Fish and seafood; Poultry; Meat; Vegetarian; Side dishes and accompaniments; Breads; Desserts; Glossary; Conversion chart and oven temperatures; Index.

About the Author

Justice Kamanga was born in Malawi. After completing high school in Blantyre, he attended the School of Catering in Malawi and was thereafter appointed head chef for the US Embassy in Lilongwe. He later moved to South Africa and was employed as the head chef for the Italian Embassy in South Africa, both in Pretoria and Cape Town. During this time he also attended the Cooking School of the Pretoria Technikon. Since 1996 Justice has worked as a chef in private homes. Currently based in Cape Town, he is married and has five sons.

Reviews

For culinary enthusiasts, browsing through a superbly presented and unique cookbook is a pleasure second only to preparing and consuming the exotic dishes pictured and described. Such is the case with "Tastes Of Africa," a 192-page, profusely illustrated compendium of authentic African dishes deftly compiled and expertly presented by Justice Kamanga. Organized into distinctive sections beginning with Starters (appetizers); Fish and Seafood; Polutry and Meats; and concluding with Side Dishes; Breads; and Desserts, this cornucopia of delectable meal-time offerings is provided with thoroughly 'kitchen cook friendly' instructions. Of special note is an entire section devoted to vegetarian dishes. From Fish Frikkadels with Wasabi Tartare Sauce; Moroccan Lemon Chicken with Olives; and Roast Loin of Pork with Fennel Bulbs; to Baked Mushrooms with Avocado, Asparagus and Cheese; and South African Health Bread; "Tastes Of Africa" ranges the whole continent and offers truly memorable dining experiences for the adventurous. Enhanced with the inclusion of a Glossary; a Conversion Chart and Oven Temperatures; and a comprehensive Index, "Tastes Of Africa" is an enthusiastically recommended addition to personal and community library cookbook collections. Tastes of Africa by Justice Kamanga is an exquisite cook book from Random House Struik publishers. This one has ingredients that you can find in nearly any country and in measurements nearly any cook will understand. The dishes are two per page, using the similar ingredients, and most double pages have a beautiful full-color, full-page photo of the featured dish. This is a cook book that is beautiful and enticing enought for your counter display for friends.

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