{"title":"East African","description":null,"products":[{"product_id":"in-bibis-kitchen-the-recipes-and-stories-of-grandmothers-from-the-eight-african-countries-that-touch-the-indian-ocean-a-cookbook","title":"In Bibi's Kitchen","description":"\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER • \u003c\/b\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\/b\u003e\u003cbr\u003e\u003cb\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\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, The New York Times Book Review, The Washington Post, Bon Appétit,\u003c\/i\u003e NPR, \u003ci\u003eSan Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon\u003c\/i\u003e, \u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn this incredible volume, Somali chef Hawa Hassan and 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, \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e uses food to teach us all about families, war, loss, migration, refuge, and sanctuary\u003ci\u003e.\u003c\/i\u003e","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48091592949918,"sku":"9781984856739","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984856739.jpg?v=1786028994"},{"product_id":"the-africa-cookbook","title":"The Africa Cookbook","description":"\u003cb\u003eWith more than two hundred traditional and contemporary recipes, \u003ci\u003eThe Africa Cookbook \u003c\/i\u003eis a unique window into the long culinary history of a diverse continent. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, \u003ci\u003eThe Africa Cookbook \u003c\/i\u003eis a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":48124089532574,"sku":"9781439193303","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781439193303-cover-6e8f050762a1fbc5b12e.jpg?v=1786429783"},{"product_id":"soomaaliya","title":"Soomaaliya","description":"\u003cp\u003e\u003cstrong\u003e75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKnown by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia.\u003c\/p\u003e\n\u003cp\u003eIn Soomaaliya, Ifrah F. 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 bur, and bariis, rice spiced with cardamom and cumin. This rice is paired with hilib ari, tender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism. Baasto, 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. And for afternoon tea, a pot of spiced shaah, served with thick slices of doolsho, an aromatic cardamom cake.\u003c\/p\u003e\n\u003cp\u003eThese are just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOver 70 traditional Somali recipes\u003c\/li\u003e\n\u003cli\u003eProfiles of food producers, writers, and chefs\u003c\/li\u003e\n\u003cli\u003eLearn about Somali foodways past, present, and future\u003c\/li\u003e\n\u003cli\u003eOn-location photography\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExpansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.\u003c\/p\u003e","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":48173400621214,"sku":"9781958417836","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781958417836-cover-622b0ef84aab1915b863.jpg?v=1787249577"},{"product_id":"tamu","title":"Tamu","description":"\u003cp\u003e\u003cstrong\u003eThis richly personal cookbook celebrates African plant-based cuisine from across Africa through its regional traditions, powerful storytelling, and vibrant, nourishing recipes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn her debut cookbook, African plant-based food educator and chef Jane Nshuti invites readers on a journey across the continent, guided by the flavors and food memories that have shaped her life--from her roots in Rwanda and the Democratic Republic of Congo to her current home in Cape Town. Blending deep cultural roots with a modern, accessible approach, Nshuti brings warmth, insight, and soul to African cooking. Organized by region--South, East, West, and North Africa--the book features more than 70 flavorful recipes, including amaranth leaf stew from South Africa, spicy cassava from Rwanda, jollof rice from Ghana, and Moroccan tagines. Each dish is grounded in memory and tradition, with personal reflections that illuminate the emotional and cultural meaning behind the meals.\u003c\/p\u003e\n\u003cp\u003eFrom everyday comforts to celebratory feasts, Nshuti's food fosters connection, identity, and joy. Her tips and thoughtful substitutions make unfamiliar ingredients approachable for home cooks of all levels. With bold visuals and a design that reflects the vibrancy of African tradition, this visually striking tribute to heritage, resilience, and community nourishment is ideal for vegans, food lovers, and anyone eager to explore the depth and diversity of African plant-based cooking.\u003c\/p\u003e","brand":"Prestel Verlag GmbH \u0026 Company KG.","offers":[{"title":"Default Title","offer_id":48173417169054,"sku":"9783791391670","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9783791391670-cover-0b2ccee8e719433c8951.jpg?v=1787250070"},{"product_id":"vegan-africa-plant-based-recipes-from-ethiopia-to-senegal","title":"Vegan Africa","description":"\u003cp\u003e\u003cb\u003eAuthentically African, plant-based cooking— in 70 irresistible recipes that take readers on a journey across the continent\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom Ethiopia to Kenya, Rwanda to South Africa, there are naturally vegan recipes just waiting to be enjoyed, wherever you are! Marie Kacouchia explores the plant-based cuisines of over 15 African countries in 70 recipes—including flavorful mains, rice dishes, sauces, snacks, desserts, and drinks.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCassava Tabbouleh with Radishes and Herbs\u003c\/li\u003e\n\u003cli\u003eCauliflower Yassa with Olives\u003c\/li\u003e\n\u003cli\u003ePaprika-Spiced Plantain Chips\u003c\/li\u003e\n\u003cli\u003eMango-Chili Sauce\u003c\/li\u003e\n\u003cli\u003eSpiced Hot Chocolate, and more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKacouchia’s expertise—and cherished memories of her childhood on the Ivory Coast—shine throughout this gorgeous cookbook. Plus, she spotlights African superfoods like cacao, garlic, ginger, and sweet potato. The healthy recipes in\u003ci\u003e Vegan Africa\u003c\/i\u003e are sure to satisfy both newcomers to African cooking and readers of African heritage alike!\u003c\/p\u003e","brand":"The Experiment","offers":[{"title":"Default Title","offer_id":48173420150942,"sku":"9781615199006","price":25.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781615199006-cover-79bcbbd494cc983feb40.jpg?v=1787250213"},{"product_id":"africali","title":"AfriCali","description":"\u003cp\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF 2024: \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, and Food Network\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTurn readily available ingredients and pantry staples into easy yet flavorful weeknight meals and dinner party dishes that celebrate a unique fusion of Nigerian, Kenyan, and Californian cuisines. From jollof rice and Swahili chicken biriyani to spice blends and peri-peri recipes, discover the best of African flavors and Cali flair—without ever leaving your kitchen.\u003c\/b\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\u003ci\u003eAfriCali\u003c\/i\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\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeri Peri Butter\u003c\/li\u003e\n\u003cli\u003eHerby Harissa\u003c\/li\u003e\n\u003cli\u003eLentil Nuggets\u003c\/li\u003e\n\u003cli\u003eCherry Tomato Kachumbari\u003c\/li\u003e\n\u003cli\u003eKijani Seafood Pilau\u003c\/li\u003e\n\u003cli\u003eChicken and Okra Wet Fry\u003c\/li\u003e\n\u003cli\u003eBerbere Braised Short Ribs\u003c\/li\u003e\n\u003cli\u003eCoconut and Cardamom Mandazi\u003c\/li\u003e\n\u003cli\u003eGarlic Butter Chapos\u003c\/li\u003e\n\u003cli\u003ePili Pili Pineapple Margarita\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love.\u003c\/p\u003e","brand":"Simon and Schuster","offers":[{"title":"Default Title","offer_id":48173426573470,"sku":"9781668002131","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781668002131.jpg?v=1787250811"},{"product_id":"the-contemporary-african-kitchen","title":"The Contemporary African Kitchen","description":"\u003cp\u003e\u003cb\u003eAs featured by NBC's \u003ci\u003eToday Show\u003c\/i\u003e, \u003ci\u003eHarper's Bazaar\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e, and \u003ci\u003eVogue France\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e'A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds.' - Jessica B. Harris, Ph.D., food historian, lecturer, and author of \u003ci\u003eHigh on the Hog\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eExperience Africa's vibrant food culture with 120 recipes from the continent's most exciting culinary voices\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMeet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa's food movement.\u003c\/p\u003e \u003cp\u003eOrganized geographically into five regions, \u003ci\u003eThe Contemporary African Kitchen\u003c\/i\u003e presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.\u003c\/p\u003e \u003cp\u003eHome cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa's famed couscous and grilled meats; Eastern Africa's aromatic curries; Central Africa's Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa's fresh seafood and street food; and Western Africa's renowned Chicken Yassa.\u003c\/p\u003e \u003cp\u003eWith text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover's library.\u003c\/p\u003e \u003cp\u003eInviting, instructive, accessible, and exciting, \u003ci\u003eThe Contemporary African Kitchen\u003c\/i\u003e brings the conversation about Africa's cuisine into homes around the world.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChefs and countries featured:\u003c\/b\u003e Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo); Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O'miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d'Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).\u003c\/p\u003e","brand":"Phaidon Press Limited","offers":[{"title":"Default Title","offer_id":48173443711134,"sku":"9781838668457","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781838668457.jpg?v=1787251008"},{"product_id":"gursha","title":"Gursha","description":"\u003cb\u003eA joyous celebration of Ethiopian Jewish cuisine: more than one hundred accessible and healthy recipes, stories, and traditions from the intersection of the African and Jewish diasporas.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eGursha\u003c\/i\u003e, which loosely translates to “the act of feeding one another,” the acclaimed chef and restaurateur Beejhy Barhany shares the food of the Beta Israel, Ethiopian Jews. She explores the rich culinary history of her native Ethiopia while showcasing the resilience and generosity of her Beta Israel family.\u003cbr\u003e\u003cbr\u003e Born in Ethiopia, Barhany fled to Sudan with her family when she was just four, en route to Israel. Eventually, she made her way to Harlem, where she became the chef and owner of the celebrated Tsion Café. In Gursha, she tells her story through food, bringing together more than one hundred dishes from her restaurant, her family, and her travels. Her recipes span the traditional (doro wot; shakshuka; legamat, or Sudanese doughnuts) to her own unique creations that reflect her journey (Berbere Fried Fish; Injera Fish Tacos; Queen of Sheba Chocolate Cake).In addition, in these pages readers will meet the author’s friends and family members and learn about ancient Ethiopian Jewish rituals, holidays, and important milestones.\u003cbr\u003e\u003cbr\u003e While smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world’s great culinary cultures. Gursha is the first major cookbook to share it with home cooks everywhere.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48235796365470,"sku":"9780593536674","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593536674-cover-7895e6502e3d241e3c70.jpg?v=1788543839"},{"product_id":"setting-a-place-for-us","title":"Setting a Place for Us","description":"\u003cb\u003eAn enthralling, intimate collection of essays and over 75 recipes exploring the history of eight countries to understand the impact of geopolitical conflict and its outcomes on cuisine and food system, from Somali refugee and James Beard Award-winning author of \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCountries dealing with major conflict are rarely portrayed in a well-rounded light by the media. Images of disarray and decline saturate their narratives, ignoring the strength, resourcefulness, and ingenuity that arise from having to navigate conflict. With empathy, curiosity, and an insistence on sharing different aspects of human survival, Hawa Hassan gathers singular, multifaceted narratives for eight countries from around the world.\u003cbr\u003e\u003cbr\u003eEach chapter is devoted to a different country and opens with an informative essay on the culture and its history. Recipes follow highlighting indigenous ingredients and share intimate portraits of the people preserving food culture, including food from:\u003cbr\u003e\u003cbr\u003e• \u003cb\u003eAfghanistan\u003c\/b\u003e, such as Bolani (Stuffed Flatbread) and Borani Banjan (Stewed Eggplant with Garlic Yogurt)\u003cbr\u003e• \u003cb\u003eDemocratic Republic of Congo\u003c\/b\u003e, such as Chikwanga (Cassava Flour Cake) and Pondu (Cassava Leaf Stew)\u003cbr\u003e• \u003cb\u003eEgypt\u003c\/b\u003e, such as Ta'ameya (Fava Bean Fritters) and Ghorayeba (Shortbread Cookies)\u003cbr\u003e• \u003cb\u003eEl Salvador\u003c\/b\u003e, such as Sopa de Res (Beef Shank Soup) and Pupusas con Curtido (Filled Masa Flatbreads with Cabbage Slaw)\u003cbr\u003e• \u003cb\u003eIraq\u003c\/b\u003e, such as Shorbat Adas (Lentil Soup) and Bamia (Lamb and Okra Stew)\u003cbr\u003e• \u003cb\u003eLebanon\u003c\/b\u003e, such as Malfouf (Stuffed Cabbage Rolls) and Mouhamara (Spicy Walnut and Red Pepper dip)\u003cbr\u003e• \u003cb\u003eLiberia\u003c\/b\u003e, such as Ground Peanut Soup and Kala (Sweet Fried Dough)\u003cbr\u003e• \u003cb\u003eYemen\u003c\/b\u003e, such as Saltah (Lamb Stew with Fenugreek Fruth) and Sahawiq\u003cbr\u003e\u003cbr\u003eAn original and groundbreaking work, \u003ci\u003eSetting a Place for Us\u003c\/i\u003e returns agency to the people whose stories, up until now, have been ignored in the media. It sheds light on the important work of preserving recipes and food traditions in places of conflict and migration.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48235799969950,"sku":"9781984860972","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984860972-cover-39dcf5bc3bbfe86ad4c4.jpg?v=1788544317"}],"url":"https:\/\/tavolabooks.com\/collections\/east-african.oembed","provider":"Tavola Books","version":"1.0","type":"link"}