From Library Journal
Jackson, who grew up in Nigeria, now lives in New England, where she often cooks the foods she remembers from her childhood. Here are 100 recipes for her favorite West African dishes, from Small Chop (snacks and street food) and Cool Drinks to Miya (meat, fish, or vegetable sauces/stews) to Desserts. There is a separate section on hot peppers (a staple ingredient), a Glossary of Tropical Foods, and a source guide (though most of the recipes do not call for hard-to-find ingredients). The photographs of West African people and scenes are interesting but those of the food somewhat amateurish. With the Mediterranean craze, there have been a number of cookbooks on Moroccan and other North African food, but this is one of a handful to explore another part of the continent. Recommended. Copyright 1999 Reed Business Information, Inc.
Reviewers Bookwatch, June, 1999
South of the Sahara will prove a popular addition to the ethnic and multicultural cookbook shelf.
Library Journal, May 1999
This is one of a handful [of cookbooks] to explore another part of the continent. Recommended.
The Midwest Book Review, April, 1999
Over 100 West African recipes blend with seventy color photos of finished dishes and African scenes in this unusual cookbook. There's a relative shortage of African cookbooks in general, compared with other countries; what is available usually lacks the glistening photo- enhanced appeal of competing nations. Not so this guide: from it's appealing dishes such as Yam with Red Peppers and Greens to its photos, maps and recipes, this is a superior African cookbook indeed. Highly recommended.
Book Description
Come and discover the rich and sultry blend of meats, tropical fruits, vegetables, grains, spices and oils that served as the foundation of West African life for centuries. The history of these lands is as rich as the spicy food. Learn about ancient empires and the origins of modern nations as you choose from a selection of 120 tempting dishes. You can create these exotic foods in your own kitchen no matter where you live. Whether you are rediscovering West African foods or experiencing them for the first time, the author guides you through the ingredients and recipes with clear, easy steps. This book contains 70 full-colour photographs, sources and tips for buying tropical foods, a bibliography and an index. You can begin your journey today!
From the Author
This book grew from a desire to taste once again the spicy and exotic foods I remember as a child growing up in West Africa. You can probably understand the longing for something you once enjoyed but can no longer find, or can not remember how to make. Nearly everyone has experienced a flood of memories brought on by a taste or smell passing their lips for the first time in many years. I hope these recipes will help many people remember a forgotten past, or experience new pleasures to build up memories for the future.
From the Inside Flap
Hundreds of years ago the empires of West Africa flourished on the edge of the Sahara desert, growing rich from the trade passing through their lands. Today these lands are occupied by modern nations stretching from Senegal to Nigeria. They range from the wet coastal rain forests to the dry and dusty Sahel at the edge of the desert. This book features the unique and exotic foods of the region, from appetizers such as peppery fried black-eyed pea fritters to a rich, spicy palaver sauce served with fufu. A selection of cool, sweet desserts such as mango custard pastry or guava sorbet puts the finishing touch to your meal. As you prepare these dishes you can learn the fascinating history of the lands, and read many of the proverbs West Africans use to spice up their language. Many wonderful things are waiting for you south of the Sahara.
About the Author
Elizabeth Jackson began learning about African foods when she was very young. She was born and raised in Nigeria, where her family lived in the Kano area. She attended schools in Miango and Jos. As an adult she earned a B.S. in Nutrition at Penn State University, and worked for many years in the nutrition and food service industry. Today she is raising her own children in New England.
South of the Sahara: Traditional Cooking from the Lands of West Africa FROM THE PUBLISHER
The rich and sultry blend of meats, tropical fruits, vegetables, grains, spices, and oils that served as the foundation of West African life for centuries are featured in this beautifully illustrated cookbook. Recipes include everything from ginger beer and peppery fried black-eyed pea fritters to baked green bananas in orange syrup and curried rice with beef. As the recipes are prepared, readers learn about the history of the lands and the proverbs used to spice up the West African language. Color photos highlight the exotic dishes and line drawings detail West African art. A glossary and source of tropical foods are included and will not only be helpful for readers unfamiliar with West African cooking, but they will also interest those readers who have wanted to cook traditional West African recipes but have been unable to find the right ingredients.
FROM THE CRITICS
Library Journal
Jackson, who grew up in Nigeria, now lives in New England, where she often cooks the foods she remembers from her childhood. Here are 100 recipes for her favorite West African dishes, from Small Chop (snacks and street food) and Cool Drinks to Miya (meat, fish, or vegetable sauces/stews) to Desserts. There is a separate section on hot peppers (a staple ingredient), a Glossary of Tropical Foods, and a source guide (though most of the recipes do not call for hard-to-find ingredients). The photographs of West African people and scenes are interesting but those of the food somewhat amateurish. With the Mediterranean craze, there have been a number of cookbooks on Moroccan and other North African food, but this is one of a handful to explore another part of the continent. Recommended. Copyright 1999 Cahners Business Information.
Art & Photography
Book Info
