The imperial African cookery book : recipes from English-speaking Africa

Description

Overview: After 350 years of settlement, British African cookery heritage draws on a uniquely creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Khoesan preservation techniques, Victorian gentlemen's club dinners, and Boer survival rations. Engaging memories and exclusive contributions from distinguished Africans including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue Leith, Matthew Parris and Archbishop John Sentamu bring life to over 170 traditional recipes of British communities in Africa. From the snow-capped mountains of Uganda to arid northern Nigeria; from the surfing beaches of South Africa to the tropical rain forests of Zambia. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the extraordinary-and delicious-cookery tradition of British Africa. Content: British people in Africa -- Indigenous cookery -- African food overseas -- Zimbabwe, Zambia and Malawi -- Kenya, Uganda and Tanzania -- West Africa -- Mozambique and Angola -- South Africa, Botswana, Namibia, Swaziland and Lesotho -- Ingredients -- Equipment -- Provisions -- Culture and etiquette -- Soups, snacks, starters and savouries -- Main courses -- A selection of salads, sauces and other accompaniments -- Puddings -- Bread, cakes and biscuits -- Preserves, confectionery and drinks -- Braaiveis and barbecues -- Names -- Food suppliers -- Restaurants and cafes -- Illustrations.