Originally published: New York : Simon & Schuster, 1998. Includes bibliographical references (p. 363-366) and index.
Contents:
Some sources on African foods. Beyond bare-breasted maidens and cannibal cooks : 2,001,998 years of food, from the paleolithic to the present -- Cornucopia of cuisines -- Out of the dark : traditional African diets and modern health -- Calabashes and cassava meal : a glossary of African ingredients and utensils -- Mail-order sources -- Tastes of a continent -- Appetizers : a continent of nibblers -- Salads and soups : small bowls and side dishes -- Condiments : hot stuff and palate coolers -- Vegetables : lots and lots of leafy greens -- Main dishes : stews, grills, and the three-rock stove -- Starches : couscous and cassava meal -- Desserts : makroud and mangoes -- Beverages : mint tea, palm wine, and cool, cool water -- Menus -- Some sources on African foods.
Summary:
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.