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Kitchen Safari: A Gourmet's Tour of Africa
Kitchen Safari A Gourmet's Tour of Africa Author:Harva Hachten Yes, of course Groundnut (Americans read "peanut") Stew is here, but also Margat el Hout (better than Bouillabaisse) and Frejon, another wonderful stew with a subtle coconut-and-bean flavoring. Apricot Mebos and Lamb Yass, too. And Samosas and Couscous and Monkey Gland Steak (really beef). — Not to be confused with "soul food,"... more »; an American phenomenon, these 250 recipes from all the regions of Africa reflect the Mediterranean flavors of the North, the British and Germanic influences of the South, the Middle and Far Eastern infiltration of the coastal regions, and the marvelously inventive of native African cooks with the fruits, vegetables, meats and fish that are so abundantly available through that fertile countryside. From budget meals to galas, from family breakfast to extravagant company dinners, you can cook African for any occasion.
Mrs. Hachten has cooked, eaten or seen prepared -- often all three -- every dish in this book. She has adapted, where necessary, for the American palate, temperament and supermarket. And she has thrown in, for fun, a few super-exotic concoctions for reading only.
An added attraction is the author's lively and colorful travelogue of her extensive journeying, with husband and two young daughters, the length and breath of the vast and varied land that is Africa.« less