{"title":"Africa","description":"","products":[{"product_id":"preorder","title":"Signed Edition: In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (Hawa Hassan, Julia Turshen)","description":"\u003cp\u003eGrandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e“Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”—Jessica B. Harris, food historian, journalist, and public speaker\u003cbr\u003e\u003cbr\u003eIn this incredible volume, Somali chef Hawa Hassan and renowned food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).\u003cbr\u003e\u003cbr\u003eThrough Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":32521745367087,"sku":"01INB1709","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/In-Bibi_s-Kitchen.jpg?v=1597181426"},{"product_id":"africola-slow-food-fast-words-cult-chef-duncan-welgemoed","title":"Africola: Slow food fast words cult chef (Duncan Welgemoed)","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe number of tourists travelling to South Africa in the last decade has steadily risen year upon year, with 16 million visiting in 2019 alone. People are drawn to the country by the culture, landscape and more often than not, the impressive cuisine which reflects nourishment, survival and love.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWanting to acknowledge his heritage, and frustrated by the tunnel-vision of Michelin star cooking, Duncan has created \u003c\/span\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003eAfricola\u003c\/i\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e to encompass the rich and varied flavours of his childhood with a fearless, daring approach.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe food which Duncan cooks is all about using sustainably sourced, low-impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that 'open another box in your palate and in your mind'. There is a slew of intensely flavourful, veg-forward dishes, a culinary encyclopedia of ferments, condiments and pickles along with a solid pastry section and a bunch of ridiculous cocktails.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith a soundtrack to accompany the cooking, \u003c\/span\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003eAfricola\u003c\/i\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is nothing short of unique, with bold recipes and raw enthusiasm to inspire every chef from amateur to professional.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Murdoch Books","offers":[{"title":"Default Title","offer_id":39253199355951,"sku":"01AFR1946","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Africola.jpg?v=1614543348"},{"product_id":"copy-of-preorder-at-the-chinese-table-a-memoir-with-recipes-carolyn-phillips-1","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora (Bryant Terry (Editor)","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVegetable Kingdom\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBryant Terry.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cbr\u003e\u003cbr\u003eAs much a joyful celebration of Black culture as a cookbook, \u003cem\u003eBlack Food\u003c\/em\u003e explores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Meatballs with Egusi and Squash from Edouardo Jordan, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u003cbr\u003e\u003cbr\u003eWith arresting artwork and innovative design,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBlack Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a visual and spiritual feast that will satisfy any soul.\u003c\/p\u003e\n\u003cdiv class=\"product-body clearfix\" id=\"left-rail-top\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984859723 isbn-related seemoreenable show opened\" target-height=\"708.8\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e 2021\u003c\/p\u003e","brand":"4 Color","offers":[{"title":"Default Title","offer_id":39352319442991,"sku":"01BLA2012","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BlackFood.jpg?v=1620517996"},{"product_id":"preorder-zoes-ghana-kitchen-an-introduction-to-new-african-cuisine-from-ghana-with-love-zoe-adjonyoh","title":"Zoe's Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love (Zoe Adjonyoh)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRemix classic Ghanaian dishes for the modern kitchen in a cookbook that is \"bright, bold, and bursting with flavor\" (Bryant Terry) and “provides a new perspective and a sense of wonder for Ghanaian cooking” (Sicily Sierra) \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCelebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoe’s Ghana Kitchen \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ebegan as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJoin Zoe as she shares the beauty of Ghana’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavors of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSimple Fried Plantains\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRed Red Stew\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRed Snapper and Yam Croquettes\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBofrot Doughnuts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNkatsenkwan (Peanut Butter Stew with Lamb)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJollof Fried Chicken\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGhana-fied Caesar Salad\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eand more \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith flexible recipes for hearty salads, quick and wholesome dinners, flavorful feasts, and much more, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eZoe’s Ghana Kitchen \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ebrings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2021\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":40054783770671,"sku":"01ZOE2137","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/zoesghanakitchenintro.jpg?v=1631472473"},{"product_id":"preorder-saka-saka-south-of-the-sahara-adventures-in-african-cooking-anto-cocagne","title":"Saka Saka: South of the Sahara – Adventures in African Cooking (Anto Cocagne)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\" data-mce-style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003eChef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. We will discover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003eAnd since no one evokes a cuisine better than its daughters and sons, we meet African musicians, writers, artists, and creatives who tell stories about their favorite dishes, their family cooking memories, and what these recipes represent for them today.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003eWith stunning food and landscape photography, complemented by beautiful and colorful design, this book is an ode to conviviality, generosity, and positivity. It is a love letter to Africa.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\" data-mce-style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003e2022\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Interlink","offers":[{"title":"Default Title","offer_id":40478301945903,"sku":"01SAK2283","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/SakaSaka.jpg?v=1643927760"},{"product_id":"preorder-the-tunisia-cookbook-healthy-red-cuisine-from-carthage-to-kairouan-haffida-ben-rejeb-latta","title":"The Tunisian Cookbook: Healthy Red Cuisine from Carthage to Kairouan (Haffida Ben Rejeb Latta)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eThis comprehensive guide to the great range of Tunisia's traditional dishes is a feast for the senses. But also so much more - a festival of this ancient nation's remarkable heritage.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe culinary traditions we celebrate in Tunisia today are the flowering of a mature culture that has flourished and deepened over centuries. It explores the many levels at which diet contributes to the community.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Olive tree, which lies at the heart of Mediterranean cooking, is used comprehensively – its roots, trunk, branches, twigs, leaves and fruit are all used for the benefit of healthy living. The wood is turned into craft items and the foliage is often used for medicinal purposes, while the fruit appears as appetizers or in the form of oil for cooking and cosmetics. Without roots and trunks a tree cannot grow leaves and without supportive dietary roots societies, too, can wither in the same way.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIncludes dual measures.\u003c\/span\u003e\u003c\/p\u003e","brand":"Independent Publishers Group","offers":[{"title":"Default Title","offer_id":44252283961648,"sku":"01TUN2343","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Tunisiacookbook.jpg?v=1672967586"},{"product_id":"preorder-africana-more-than-100-recipes-and-flavors-inspired-by-a-rich-continent-lerato-umah-shaylor","title":"Africana : More than 100 Recipes and Flavors Inspired by a Rich Continent (Lerato Umah-Shaylor)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFood writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eAfricana,\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ehome cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA feast for the senses, bursting with flavor, and offering a sense of wanderlust,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eAfricana\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewill bring the magic of the continent to any kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2023\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":44345495683376,"sku":"01AFR2361","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/africana.jpg?v=1674710019"},{"product_id":"north-african-cookery-arto-der-haroutunian","title":"North African Cookery (Arto der Haroutunian)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArto der Haroutunian takes the reader on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSimplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African cookery flavored with a slice of history, an anecdote or a fable that brings this ‘land of the sunset' vividly to life.\u003c\/span\u003e","brand":"Grub Street Publishing \/ Casemate","offers":[{"title":"Default Title","offer_id":46575284388144,"sku":"01NOR2516","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/northafricancookery.jpg?v=1693606838"},{"product_id":"simply-west-african-easy-joyful-recipes-for-every-kitchen-pierre-thiam-lisa-katayama-with","title":"Signed Bookplate: Simply West African: Easy, Joyful Recipes for Every Kitchen (Pierre Thiam, Lisa Katayama (With)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eExperience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow, in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSimply West African\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eFamiliar dishes with a distinctly West African vibe:\u003c\/b\u003e Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOne-pot crowd pleasers:\u003c\/b\u003e Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eHearty vegetables and starchy soak-em-ups:\u003c\/b\u003e Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa.\u003c\/span\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46712104845616,"sku":"01SIM2555","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/simplywestafrica.jpg?v=1695066867"},{"product_id":"preorder-signed-africali-recipes-from-my-jikoni-kiano-moju","title":"AfriCali: Recipes from My Jikoni (Kiano Moju)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eAfrican cuisine is infused with Californian culture to create delicious, unique meals in this beautiful fusion cookbook.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eKiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAfriCali\u003c\/span\u003e\u003cspan\u003e is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. The recipes are unfussy but dedicated to flavor including:\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePeri Peri Butter\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHerby Harissa\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eLentil Nuggets\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eCherry Tomato Kachumbari\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eKijani Seafood Pilau\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChicken and Okra Wet Fry\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eBerbere Braised Short Ribs\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eCoconut and Cardamom Mandazi\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eGarlic Butter Chapos\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePili Pili Pineapple Margarita\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. 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The repast is centered around a heritage recipe and includes others for Pickled Black-Eyed Peas, a fish dish from the the Ivory Coast, Spicy Cranberry Chutney, and a killer pecan pie with molasses whipped cream.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eInterspersed throughout the book are spaces to record family memories, sayings, and recipes. 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Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, \u003c\/span\u003e\u003ci\u003eGhana to the World\u003c\/i\u003e\u003cspan\u003e shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable in Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":49428313866544,"sku":"01GHA2987","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/ghanatotheworld.jpg?v=1736297153"},{"product_id":"preorder-gursha-timeless-recipes-for-modern-kitchens-from-ethiopia-israel-harlem-and-beyond-beejhy-barhany-elisa-ung","title":"Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond (Beejhy Barhany, Elisa Ung)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003c\/span\u003e\u003cb\u003eA triumphant celebration of Ethiopian Jewish cuisine; more than one hundred recipes, stories, and traditions from the intersection of the African and Jewish diasporas\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eGursha\u003c\/i\u003e\u003cspan\u003e, which loosely translates as “the act of feeding one another,” chef and restaurateur Beejhy Barhany shares the food and culture of Beta Israel or Ethiopian Jews.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBorn in Ethiopia, Barhany fled to Sudan before making her way to Israel and, eventually, Harlem. 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Ahmed tells the story of her country through its history, its food, and its people. Somalia’s role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that’s used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called \u003ci\u003ebur\u003c\/i\u003e, and \u003ci\u003ebariis,\u003c\/i\u003e rice spiced with cardamom and cumin. This rice is paired \u003ci\u003ehilib ari,\u003c\/i\u003e tender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism. \u003ci\u003eBaasto,\u003c\/i\u003e or pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. 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Despite living hundreds of miles away from their native country, her family’s table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family’s roots.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTaking its title from the Moroccan word for flavor, \u003c\/span\u003e\u003ci\u003eMadaq \u003c\/i\u003e\u003cspan\u003eexplores traditional Moroccan recipes with an American kitchen in mind. 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