From the coastal cities of Dakar and Lagos to the grassy savannas and lush, steamy rain forests of the countryside, West Africa cultivates flavors that will delight your taste buds.

This cookbook is a celebration of food and family inspired by the wonderfully diverse foods and delicious dishes that constitute West African cuisine. This collection of healthy African recipes is a hands-on introduction to some dishes from Cameroon - a country located in West Africa. Through the recipes we will not only take a culinary journey into West Africa, but delight in the celebration of food, family and wellness.

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.

Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, "A Taste of Africa" is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere.

At last! A book that provides the missing link to the ancient knowledge, power and creativity of our ancestors! This book dynamically discloses the early and glorious testimony of the ancients. A Taste of Afrika is an Afrikan Naming Book with pronunciation, meaning and origin of hundreds of Afrikan names. Living in the Sasa of the Zamani Sasa that conceptualizes Afrikan time, this book keeps Afrikan history alive and in front of, as well as behind, the present, by sharing Afrikan proverbs, history, theology and poetry, and giving Afrikan people in the Diaspora the opportunity to reconnect with their ancestral names. Zamani Sasa is loosely translated as "from the past to the present and into the future" because traditional Afrikan people lived in the "now." There was no "past or present tense" in the language. In traditional Afrikan society no one ever died. As long as they were remembered, they remained alive in the Zamani. Long live the Ancestors! Zamani Sasa! Freedom now! Uhuru Sasa!

Describes the West African culture of food, including the kinds of food grown and eaten, and various feastdays like Ramadan, Easter, naming ceremonies, and yam festivals.