African

Malian Peanut Stew

Malian Peanut Stew excerpted from from Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal by Marie Kacouchia © Éditions La Plage, 2021.

Recipe from Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal by Marie Kacouchia © Éditions La Plage, 2021.

Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavourful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including:

Peanut Hummus
Cassava Tabbouleh with Radishes and Herbs
Yassa Burger
Paprika-Spiced Plantain Chips
Sweet Potato and Ginger Loaf
Coconut Rice Pudding
Lemongrass Lemonade, and so much more!

Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods—like cacao, garlic, ginger, and sweet potato—that make these recipes both mouthwatering and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favourites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen. (more…)

Poached pears with chocolate sauce

Poached pears with chocolate sauce excerpted from Saka Saka: South of the Sahara – Adventures in African Cooking by Anto Cocagne & Aline Princet.

Saka Saka: South of the Sahara – Adventures in African Cooking by Anto Cocagne

Chef 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.

And 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 favourite dishes, their family cooking memories, and what these recipes represent for them today.

With stunning food and landscape photography, complemented by beautiful and colourful design, this book is an ode to conviviality, generosity, and positivity. It is a love letter to Africa. (more…)

Jerk-Marinated Pork Anticuchos

Yawd: Modern Afro-Caribbean Recipes by Adrian Forte

Yawd = comfort food that sticks to your ribs! Dive into this bold, flavour-filled cookbook packed with fresh Afro-Caribbean recipes to bring some island vibes to your home.

In his first cookbook, Top Chef Canada star Adrian Forte shares more than 100 inspiring and delicious recipes to get you fired up in the kitchen.

Try new riffs on Caribbean classics like Coconut Fried Chicken, Spiced Steamed Fish, Rasta Pasta, and Pepper Shrimp Paella. Incorporate more African ancestral ingredients into your repertoire with Ackee & Saltfish Fritters or Okra Pilaf; and try the dishes Adrian has now made his signature like Oxtail Gnocchi or Jerk-Marinated Chicken Coq au Vin.

As well as great recipes—including a chapter on soups and porridges and oodles of plant-based options—Yawd explores the key ingredients of Afro-Caribbean cuisine and gives multi-use recipes for essentials such as Jerk Dry Rub and Marinade or Pickled Scotch Bonnets. (more…)

Moroccan-style bake

Moroccan-style bake, Vegan Roasting Pan: Let Your Oven Do the Hard Work for You, With 70 Simple One-Pan by Katy Beskow. Photography by Luke Albert.

Vegan Roasting Pan: Let Your Oven Do the Hard Work for You, With 70 Simple One-Pan Recipes

Vegan Roasting Pan offers 70 oven-to-table recipes that are cooked in just one pan—a roasting pan, baking sheet or muffin pan, plus a few select pieces of preparation equipment.

From Sticky maple aubergine with crushed peanuts, Watermelon niçoise and Oven-fried nuggets, to Apple and ginger dahl, Low and slow rice pudding or a Blackberry and peach tart, whether you’re a kitchen pro or a vegan beginner, it’s time to let your oven do all of the hard work for you.

The recipes are organized into four chapters:

Light: Dishes that are simple enough for lunch, or a light supper (more…)

Jollof Fried Chicken

Jollof Fried Chicken, Zoe’s Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love by Zoe Adjonyoh. Photography by Nassima Rothacker.

Celebrated 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, Zoe’s Ghana Kitchen began 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.

Join 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 flavours of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as:

Simple Fried Plantains
Red Red Stew
Red Snapper and Yam Croquettes
Bofrot Doughnuts
Nkatsenkwan (Peanut Butter Stew with Lamb)
Jollof Fried Chicken
Ghana-fied Caesar Salad
and more

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Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal, excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier.

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.

Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honour of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.

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Black-Eyed Pea and Sweet Potato Stew

Christopher Kimball’s James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.

Now featuring more than 300 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.

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