Foods of Sierra Leone and Other West African Countries: A Cookbook

Front Cover
AuthorHouse, 2011 - Cooking - 168 pages
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Foods of Sierra Leone and other West African countries is a unique cookbook focusing on West African foods many of which have a global appeal. It is loaded with overwhelming details about these foods as well as interesting personal food stories that will delight children and adults alike. In addition, the book exposes the reader to many delectably tasty recipes for dishes like joloff rice, various soups and stews, the fascinating groundnut soups and stews, the delicious cassava leaf sauce, okra sauces, beans sauces, other mixed sauces and many more including vegetarian variations of some of the sauces. Food lovers will learn how traditionally Western vegetables like spinach, collard green, swiss chard and many others can be cooked using West African recipes. All these are lavishly presented by a West African national who was born and brought up in the region, and has lived in the region cooking and eating these foods for more than 50 years.
 

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Contents

Introduction
1
Recipes and FoodRelated Stories
21
Groundnut Egusi Palm Oil and Other Soups
35
Palaver Sauces Mixed Sauces and Plassas
56
A Craving for Lost Vegetables
75
A Vegetable Story from the School beneath the Ocean
92
Rice and Other Grains
107
Snacks and Accompaniments
131
The Lessons in Tolerance
149
Copyright

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