Saka Saka: South of the Sahara – Adventures in African Cooking

I was very excited to find a copy of this at my library and needed my own copy! I’ve made one or two of the recipes and they turned out great. I also really enjoyed reading all the interviews and the design of the book is lovely. Even found a recipe from Burkina Faso, where I lived for a few years! This book is great. Went on to watch the chef on YouTube as well!

The media could not be loaded. What a beautiful book. Chef Anto has written a wonderful book; the recipes and stories are fantastic. The photos taken by Aline Princett are gorgeous and the colors used throughout the book make it even more cheerful. I’ve already made several recipes from this book and even though I had to swap some ingredients, the recipes turned out amazing. You can get all the seasonings on Amazon. The cassava and shrimp fritter recipe has been my kids’ favorite so far. And the lime vanilla ice cream with coconut flakes.

The recipes look amazing, and I love that the different names for ingredients are included. This will be very helpful!The book got to me in a box, filthy… the cover was covered in black dirt. I cleaned it up, don’t want to wait for a return and a new one but wth?? I paid for a new book… or at least I thought I did…Beware if buying as a gift!

If you want to learn more about African dishes or culture then you should get this book. This book is perfect for me. I homeschool so I will use the recipes in the book as a teaching material in the kitchen. Buy this book!

This book makes me excited to try out some of the recipes. It is so immersive as it includes spotlights on individuals from South Saharan countries along with some of their favourite recipes, really adding authenticity to this book. The photos are very inviting but equally very respectful for the food.I love that the book includes the traditional ingredients used (such as djansang, pèpè etc) but also provides easy go find alternatives if you don't have access to an African food shop/can't find them.The start of the book has recipes for some of the bases used in a lot of the recipes. If you're experimental or like a bit of at-home fusion cooking then I think these could be easily used for other recipes too.Honestly I am so happy to have this book in our collection and I would rate it in our top 20 (out of over 700 books).

This is a beautiful and vibrant cook book! Le chef anto was very successful at presenting African dishes in a very sophisticated manner! The recipes are achievable and not complicated at all! Thank you Le chef anto - proud African sis!

Quick delivery and an amazing detailed recipe book. Thankyou

This is a very vibrant cookbook with wonderful bright colours in it. There are some beautiful African fabrics pictured in the pics with wonderful colourful African prints. 😍There are some lovely-looking recipes in this book. 😍 What's good is that the author also lists the different names that the meals or ingredients are called in the different African cultures. This would make it easier when buying the ingredients because the shop owners will be able to know at least one of the names listed. If you live somewhere you have access to shops that sell African ingredients, you shouldn't have a problem sourcing what you need. Otherwise you will have to try online. The book gives websites where you can buy stuff.What's good is that there are pics of the common ingredients used. So at least people know what to look out for if they aren't familiar with the ingredients.The reason why I've dropped two stars is that there are eight interviews in the book focused on eight African artists. DJs, singers etc. The interviews ask the artists questions about the food. Whilst it's interesting stuff, it's not what I want in a cookbook. If I buy a cookbook, I just want recipes. I don't mind a few anecdotes and bits of info about the culture etc,  but I don't want 8 interviews with people that take up quite a few pages. Each interview takes up 4 pages each. That's 32 pages with the interview stuff! It kind of felt like filler pages to me. Like a desperate attempt to make the book seem like a big cookbook. Also it's a way to promote the artists as the interviews have the links for their websites and social media profiles. I'd much rather those pages be used for more yummy recipes! That's just my opinion though and I'm sure that not everyone will agree. I'd rather see the interviews elsewhere or less pages of them!  If I want interviews with African artists, I'd buy a different type of book. Books about the different African arts & cultures or I'd look online. It's not what I want in a cookbook, especially one that is quite expensive.Apart from that, it is a lovely book. 😊