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

This cookbook knocked it out of the park. Africana is a window into the rich diversity of the people, food and culture of the vast continent of Africa, and Lerato explores several regions while also sharing her own family recipes of West African origin. These recipes - while new to so many - are not inaccessible in any way, and Lerato makes these fantastic dishes easy for people in the West by offering both tips and substitutes for things you may not be able to find (although you can find almost anything on the internet - I implore you to find Grains of Selim and Grains of Paradise pepper - they have innumerable uses in all cuisines!). She also offers modern takes on classics, as well as a few of her own creations that are influenced by her experiences. My favorite part of this book may be the sauces and spice blends that she gives you recipes to - everything from berbere to an Imperial Ras-al Hanout blend. I LOVE this, because these blends are delicious in a variety of applications as a home cook. I've already made 4 and will be keeping them on hand for everything from eggs to BBQ rubs.What I also love about this book is that it allows me to see the thread that connects so many great "American/Caribbean" dishes I am familiar with to the enslaved people who brought them here - things like Jambalaya (descended from Jollof rice) or Nigerian meat pies (Jamaican beef patties) black eyed peas (black eyed peas!) - even the use of thyme has made me realize where that comes from in Creole cooking. The roots of these dishes are important, as is the story they tell and the people who were robbed of the chance to tell it for too long.On top of that, this has blown open a new world of flavor combinations for me, which is always appreciated. Egusi soup. East African coconut chicken, East African chapati's, Nigerian Suya, spiced plantains (a game changer because we eat plantains ALOT and this is a whole new way), Mango & Lime piri piri chicken, braised greens, kefta, tangines, smoky eggplants, coconut curry fish, shakshuka (I haven't even gotten to the desserts!) - the list of delicious things you are going to want to make is endless. Each dish allows you to experience this beautiful continent through Lerato's incredibly creative lens. I do hope to get to several different countries in Africa one day to experience the majesty firsthand, but until then, I will be cooking from Africana.

I am really liking these African women authors. From “My Sister, the Serial KIller” to sci-fi (afro futurism) by others and now a cookbook.!I'm glad I went for the print copy and not digital. If I never use any of these recipes it does not matter. The photos are good enough.Maybe now I can engage my Nigerian neighbor in a conversation. Like where can I find plantains?Fried black eye-eyed peas! Come on.Challenging, you better believe. I've never heard of a lobster recipe from Africa.I was about to say the book does not have a table of content. Just got it today. I went back and there it is with a whole section about cooking plantains among much more. The index is great too.Connecting with roots.Well done. I will send my daughter a copy.

This is a unique cookbook with delicious recipes. It's a beautiful book and I can't wait to cook more recipes.

Great details on the African culinary practice and methods of preparation.

Africana is a must-have cookbook for anyone interested in exploring the diverse and delicious flavors of African and Caribbean cuisine. The book is beautifully designed, with stunning photographs and engaging storytelling that brings the recipes to life. I’m learning to make more african inspired meals for my husband.

The book has beautiful photos, but why does the American edition of the book only have metric measurements? Can't rate the recipes, because I returned it due to the metric only recipes