African Cooking

Time-Life, Incorporated, 1970-01-01. Hardcover. Very Good. 11x8x0. 208 p., clean and unmarked except for marking out of former owner's name on front end page--but there are no smudges or dribbles, even next to the most delectable recipes; wonderful photos of prepared food and of African scenes; binding firm; glossy photographic boards are unfaded and have minimal wear. Along for the many wonderful recipes in Ethiopian cuisine, there are recipes from West Africa, such as Chicken-Groundnut Stew (groundnuts are peanuts); Spiced Okra; Fufu (yam balls); Fish Imojo (fish and shrimp salad); Avocado Struffed with Smoked Fish;" and others. From East africa come recipes for Zanaibar Duck (braised with orange and lime sauce) and Steamed Papaya. From South Africa some recipes for Green Bean Atjar; Bobotie (ground lamb curry casserole); Gesmoorde Vis (salt cod and potatoes in tomato sauce); Krakelinge cookies, and many others; from "Portuguese" Africa come "Arroz de coco" (rice with tomatoes, chilies and coconut milk, and others from Mozambique,and Cocada Amarela pudding from Angola. Customs involving festivals and even references to recipes for gazelle and other game animals are included--but no recipes.