Discover the diverse, delicious flavors of Africa with modern and traditional recipes from the chefs of the sold-out London supper club The Groundnut. Experience the food of Africa with three energetic and imaginative chefs, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown, all native Londoners with family origins in different parts of the African continent, on a mission to showcase the food of their childhoods. Featuring both recipes that have been passed down through generations and experimental dishes using new ingredients and combinations, the Groundnut chefs have brought a fresh perspective and passion to traditional East and West African cuisines unlike any other, presenting food that is simple, balanced, beautiful, and fabulous to share. Learn to make jollof rice, the fragrant and ubiquitous West African dish, or innovative offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Here are nine complete menus reflecting the pop-up style of the Groundnut dinner series, including cocktails and juices, main courses, vegetables, sides, and desserts, which are meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. Enhanced by colorful photographs, fascinating histories, and easy, healthy preparations, Food from Across Africa will leave you asking why it’s taken you this long to explore the delights of African cooking.

Carrying only the gear that could fit into a backpack, filmaker Kevin Kertscher sets out on a perilous journey to cross the African continent by foot, by thumb, by bus and by boat.

Craig Boddington's first African hunting book, From Mount Kenya to the Cape, chronicled his hunting exploits from 1977 to 1986. Since that time he has written a book every ten years on his African experiences. Now he's back with Tracks Across Africa, which chronicles his third decade of African hunting. Pretty much every country open to hunting in this period saw Craig Boddington walking on its soil: C.A.R., Chad, Cameroon, Zimbabwe, Namibia, Tanzania, South Africa, Ethiopia, and Mozambique. The animals pursued are as diverse and range from mountain nyala, elephant, and leopard to bongo, and, of course, buffalo. There is hardly a safari where he does not hunt buffalo. In these past ten years, he has hunted more in Africa than most people experience in a lifetime. Hey, we can all dream, but in the meantime we can read about it.

Across Africa, funerals and events remembering the dead have become larger and even more numerous over the years. Whereas in the West death is normally a private and family affair, in Africa funerals are often the central life cycle event, unparalleled in cost and importance, for which families harness vast amounts of resources to host lavish events for multitudes of people with ramifications well beyond the event. Though officials may try to regulate them, the popularity of these events often makes such efforts fruitless, and the elites themselves spend tremendously on funerals. This volume brings together scholars who have conducted research on funerary events across sub-Saharan Africa. The contributions offer an in-depth understanding of the broad changes and underlying causes in African societies over the years, such as changes in religious beliefs, social structure, urbanization, and technological changes and health.

The Groundnut Cookbook is an African cookbook by friends Duval Timothy, Jacob Fodio Todd and Folayemi Brown. They are three energetic, imaginative Londoners set to change the face of African food with their cookbook packed full of gorgeous full-colour photography and easy-to-follow, fresh and healthy recipes. Learn how to prepare classics like their namesake Groundnut Stew, and Jollof Rice, alongside innovative offerings like their Avocado Ice Cream or Puna Yam Cake. The Groundnut Cookbook will make you wonder why it's taken you this long to explore Africa's culinary gems

"Traversa" is a fascinating account of the hardships and hilarity Fran Sandham experienced during his epic solo journey on foot across Africa, from the Skeleton Coast to the Indian Ocean through Namibia, Zambia, Malawi and Tanzania. Inspired by the legendary crossings of the great explorers, Sandham left the daily grind of London to undertake an extraordinary adventure. "Traversa" describes his brushes with danger in the form of lions and snakes, land mines and bandits, his 2-month battle with a syphilitic donkey, malaria and the everyday troubles that arise when walking across Africa. Underpinned with stories of the great explorers themselves - Livingstone, Stanley and Galton among others - "Traversa" is the written proof of Sandham's grit, determination and sheer obsession with the continent of Africa.

Reprint of the original, first published in 1877.