Africa is a vast continent, three times the landmass of Europe, and with over 1,000 different languages. Its history is incredibly ancient, its cooking styles grand and majestic, with food flavors that shift dramatically from north to south, east to west. Unfortunately to date, very few of these mouthwatering flavours have been accurately captured in cookbooks. Here are a few of Wickedfood Cooking Schools favourite African themed cookbooks:
The Momo Cookbook by Mourad Mazouz – a sensual feast of the perfumes and flavours from North Africa . The author is a restaurateur of Algerian extraction and has an extensive knowledge of the food from the region. This beautifully produced cookbook features over 90 authentic recipes from Morocco, Tunisia and Algeria, many supported by mouthwatering photographs. In addition the book includes interesting travel notes and background on the region.
If you’re looking for a book that truly represents modern South Africa, as a special present for overseas clients or a homesick friend, then African Salad – a portrait of South Africans at home, should receive your serious consideration. The book is a delicious portrait of real South Africans in their homes, and their favourite recipes. It is supported by beautiful design and some spectacular cityscape photographs. A real gem.
Life Soweto style – an intriguing look into Soweto, it’s warmth of energy, community spirit and people with some stunning coffee table photography by Mark Lanning. And what makes this book more intriguing is the selection of ethnic recipes at the back of the book, real gems.
West Coast Cookbook– edited by foodie, Ina Paarman, this book is a collection of recipes from the West Coast fishing community. Apart from the easy-to-follow mouthwatering recipes, the book also weaves an interesting tale about the trials and tribulations of living at a hand-to-mouth existence from the sea.
Africa cookbook – Jessica Harris explors the continent’s diverse cuisines and rich history. An erudite discussion of regional food differences among North, South, East and West Africa is followed by a glossary of African ingredients and utensils and a list of mail order sources for ingredients in the USA, for whom the book is written. While Harris challenges readers to move beyond preconceived notions of African food as “hot,” “spicy” and limited to “soupy stews,” her lofty intentions fall somewhat short as her recipe collection covers mostly these very types of preparations. Virtually all of the 200-plus recipes are “one-pot” dishes, which showcase just one ingredient that is boiled or fried then seasoned.
In Cooking from Cape to Cairo, Dorah Sitole, long time editor of True Love Magazine, has put together a mouthwatering collection of recipes drawn from around the continent. …
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.