Africana: More than 100 Recipes and Flavors Inspired by a Rich Continent

by Lerato Umah-Shaylor

Overview

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.

Food 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.

Lerato 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.

With Africana, home 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.

A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.

Product Details

ISBN-13:	9780063277496
Publisher:	HarperCollins
Publication date:	03/07/2023
Pages:	288
Sales rank:	505,865
Product dimensions:	7.40(w) x 9.30(h) x 1.00(d)

About the Author

Lerato Umah-Shaylor is a food writer, presenter and leading voice in African cuisine, and she is the founder of Lerato Foods & Naturals. Inspired by her love of Africa and the glorious foods of the continent, she set up popular, immersive supper clubs and cooking classes in London, and across the UK. She also writes a newsletter known as Cook with Lerato where cooks travel with her one dish at a time. Growing up in both West Africa and the UK, while extensively travelling around the continent, Lerato’s unique perspective can be seen in her approach to cooking. She uses her personal experiences from Lagos, London, and beyond and rich African traditions to create contemporary yet nostalgic recipes.

She lives on the English Sussex coast where she loves to cook with local produce.

Editorial Reviews

★ 03/20/2023

Nigerian British culinary instructor and TV personality Umah-Shaylor debuts with an irresistible introduction to pan-African fusion fare. Shakshuka, originally Tunisian, becomes a “marriage of North and West African flavors” by adding chunks of fried plantains to the pot of simmering tomatoes, onion, peppers, and egg. Umah-Shaylor also gives the meaty South African casserole bobotie a vegan makeover with lentils, mushrooms, spices, and dried fruits, and streamlines the process of making injera bread with a shortcut involving vinegar and a brief ferment. A comprehensive guide to the “African pantry” primes readers on ingredients such as selim pepper, Calabash nutmeg, and baobab powder. Umah-Shaylor makes an impressive case for the versatility of these ingredients: hibiscus syrup, for example, is delicious in salad dressings, on glazed popcorn, and as a topper for chocolate-orange cake. Home cooks with an appetite for food heritage and kitchen adventure will appreciate this passionate and welcoming exploration of tastes from across Africa. (Mar.)

Publishers Weekly