Africa has drawn explorers and adventurers for centuries, and wildlife-viewing safaris continue to be popular across the globe. When author M. E. Chidiac turned her passion for African safaris into a wildlife photography career, she also began gathering recipes from the array of cuisines that have developed in Africa’s different regions—such as the fragrant dishes of North Africa, the exotic tastes from the African islands, and the contemporary creations of South Africa. Now, the Paris-trained foodie is sharing her discoveries in Cooking African: The Discovered Cuisine, a collection of over one hundred exciting, easy-to-create and fun recipes from every corner of Africa. Adapted to accommodate Western kitchens and ingredients, these recipes showcase how African textures and flavors can compete with any other regional cuisine. Here are just a few delectable examples from the wide range of creations: Ivory Coast’s Avocado Soup, East African Cole Slaw, Hakuna Matata Chicken Wings, Moroccan Lamb Tagine with Raisins & Apricots, Zanzibari Fish Cakes with a Coconut Citrus Sauce, Angolan Green Rice, South African Cape Brandy Pudding Hungry yet? Cooking African serves up a culinary adventure that offers something for every palate.
Cooking African: The Discovered Cuisine
M.E. CHIDIAC, author