{"title":"Cooking--Regional \u0026 Cultural--African","description":null,"products":[{"product_id":"black-food-stories-art-and-recipes-from-across-the-african-diaspora-a-cookbook","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]","description":"\u003cb\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of \u003ci\u003eVegetable Kingdom\u003c\/i\u003e Bryant Terry.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003cb\u003eWINNER OF THE ART OF EATING PRIZE - JAMES BEARD AWARD NOMINEE -\u003c\/b\u003e ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, San Francisco Chronicle, Boston Globe -\u003c\/i\u003e ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe Washington Post, Time Out, \u003c\/i\u003e NPR, \u003ci\u003eLos Angeles Times, \u003c\/i\u003e \u003ci\u003eFood52, \u003c\/i\u003e \u003ci\u003eGlamour, New York Post, \u003c\/i\u003e Minneapolis \u003ci\u003eStar Tribune, Vice, Epicurious, \u003c\/i\u003e \u003ci\u003eShelf Awareness, Publishers Weekly, Library Journal\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Mouthwatering, visually stunning, and intoxicating,  \u003cb\u003e\u003ci\u003eBlack Food\u003c\/i\u003e\u003c\/b\u003e \u003cb\u003etells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.\"--Imani Perry, Professor of African American Studies at Princeton University\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cp\u003e\u003c\/p\u003eAs much a joyful celebration of Black culture as a cookbook, \u003ci\u003eBlack Food\u003c\/i\u003e explores the interweaving of food, experience, and community through original poetry and essays, including \"Jollofing with Toni Morrison\" by Sarah Ladipo Manyika, \"Queer Intelligence\" by Zoe Adjonyoh, \"The Spiritual Ecology of Black Food\" by Leah Penniman, and \"Foodsteps in Motion\" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. \u003cp\u003e\u003c\/p\u003eWith arresting artwork and innovative design, \u003ci\u003eBlack Food\u003c\/i\u003e is a visual and spiritual feast that will satisfy any soul.\u003cdiv style=\"display:none\"\u003eISBN-10: 1984859722\u003cbr\u003eISBN-13: 9781984859723\u003cbr\u003eAuthor: Terry, Bryant, N\/A, N\/A\u003cbr\u003ePublisher: 4 Color Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"4 Color Books","offers":[{"title":"HardCover (Oct 2021)","offer_id":45657345261765,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781984859723.jpg?v=1768891121"},{"product_id":"afro-vegan-farm-fresh-african-caribbean-and-southern-flavors-remixed-a-cookbook","title":"Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]","description":"\u003cb\u003eRenowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY \u003ci\u003eBON APPÉTIT\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish \u003ci\u003eirio\u003c\/i\u003e, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African \u003ci\u003ezalook\u003c\/i\u003e dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. \u003cp\u003e\u003c\/p\u003eWith more than 100 modern and delicious dishes that draw on Terry's personal memories as well as the history of food that has traveled from the African continent, \u003ci\u003eAfro-Vegan\u003c\/i\u003e takes you on an international food journey. Accompanying the recipes are Terry's insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, \u003ci\u003eAfro-Vegan\u003c\/i\u003e's groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.\u003cdiv style=\"display:none\"\u003eISBN-10: 1607745313\u003cbr\u003eISBN-13: 9781607745310\u003cbr\u003eAuthor: Terry, Bryant, N\/A, N\/A\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ten Speed Press","offers":[{"title":"HardCover (Apr 2014)","offer_id":45657497862341,"sku":"9781607745310","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781607745310.jpg?v=1768892147"},{"product_id":"a-kwanzaa-keepsake-and-cookbook-celebrating-the-holiday-with-family-community-and-tradition","title":"A Kwanzaa Keepsake and Cookbook: Celebrating the Holiday with Family, Community, and Tradition","description":"\u003cb\u003eFrom the award-winning author of \u003ci\u003eHigh on the Hog--\u003c\/i\u003einspiration for the \"energetic, emotional, and deeply nuanced\" (\u003ci\u003eThe New York Times\u003c\/i\u003e) Netflix series of the same name--comes a new and updated edition of \u003ci\u003eA Kwanzaa Keepsake\u003c\/i\u003e, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eNow with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, \u003ci\u003eA Kwanzaa Keepsake\u003c\/i\u003e offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day. Some of the menus include: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e-\u003ci\u003eUmoja \u003c\/i\u003e(Unity\u003c\/b\u003e), featuring dishes of multinational origin such as Seasoned Olives, Mechoui\u003ci\u003e-\u003c\/i\u003eStyle Leg of Lamb with cumin, mint, and chili, and a classic Caribbean rum punch, and reminds readers of the union of all peoples of African descent.\u003cbr\u003e \u003cb\u003e-\u003ci\u003eKujichagulia \u003c\/i\u003e(Self-Determination), \u003c\/b\u003e composed of dishes from the African continent including Sweet Potato Fritters, Grilled Pepper Salad, and Piment Aimee, a hot sauce from one of the author's friends.\u003cbr\u003e -\u003ci\u003eKuumba \u003c\/i\u003e\u003cb\u003e(Creativity) \u003c\/b\u003eis a healing supper and communal meal that opens the gates of remembrance through food. The repast is centered around a heritage recipe and includes others for Pickled Black-Eyed Peas, a fish dish from the the Ivory Coast, Spicy Cranberry Chutney, and a killer pecan pie with molasses whipped cream. \u003cp\u003e\u003c\/p\u003eInterspersed throughout the book are spaces to record family memories, sayings, and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new, \u003ci\u003eA Kwanzaa Keepsake \u003c\/i\u003eis a book to cherish, and one that families will turn to again and again.\u003cdiv style=\"display:none\"\u003eISBN-10: 1668035863\u003cbr\u003eISBN-13: 9781668035863\u003cbr\u003eAuthor: Harris, Jessica B., N\/A, N\/A\u003cbr\u003ePublisher: Scribner Book Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Scribner Book Company","offers":[{"title":"HardCover (Nov 2024)","offer_id":45657983189189,"sku":"9781668035863","price":28.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781668035863.jpg?v=1768896640"},{"product_id":"the-ramadan-kitchen-nourishing-recipes-from-fast-to-feast","title":"The Ramadan Kitchen: Nourishing Recipes from Fast to Feast","description":"\u003cb\u003eThis sumptuous cookbook celebrates the rich tapestry of Ramadan culinary traditions from around the world, with over 80 nutritious, time-saving and flavorful recipes to help families enjoy this joyous season without stress.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe holy month of Ramadan is a time for spiritual reflection, connection and renewal, and the dishes prepared during this month often become treasured traditions passed down through generations. \u003cp\u003e\u003c\/p\u003eDrawing on flavors from East and North Africa, the Middle East and the wider Muslim diaspora, this thoughtful collection of recipes has been crafted with warmth and care for the way we cook today--incorporating dishes that have been inherited, reimagined, or newly formed. \u003cp\u003e\u003c\/p\u003eWith simple, satisfying meals suited to the quiet rhythms of suhoor and iftar, as well as generous Eid spreads to share with family and friends, this is a rich and heartfelt tribute to the foods that gather us during Ramadan and beyond. \u003cp\u003e\u003c\/p\u003eIn this sumptuous cookbook, food writer Ilhan Mohamed Abdi weaves personal stories with the flavors of her Somali-Egyptian heritage, along with easy-to-make dishes influenced by Ramadan food traditions from around the world. \u003cp\u003e\u003c\/p\u003eMore than just a collection of recipes, it is a celebration of cultural heritage, a source of inspiration, and a bridge connecting generations. 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This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia. \u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eSoomaaliya\u003c\/i\u003e, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia's role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that's used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called \u003ci\u003ebur\u003c\/i\u003e, and \u003ci\u003ebariis, \u003c\/i\u003erice spiced with cardamom and cumin. This rice is paired \u003ci\u003ehilib ari, \u003c\/i\u003etender goat meat stew that is a product of Somalia's deep roots in herding and agrarianism. \u003ci\u003eBaasto, \u003c\/i\u003eor pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced shaah, served with thick slices \u003ci\u003edoolsho, \u003c\/i\u003ean aromatic cardamom cake. These are a just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate. \u003c\/p\u003e\u003cp\u003eThrough profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. 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In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey. \u003cp\u003e\u003c\/p\u003eWith 100 soul-satisfying recipes and narrative essays, \u003ci\u003eGhana to the World\u003c\/i\u003e reflects Eric's journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs. \u003cp\u003e\u003c\/p\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, \u003ci\u003eGhana to the World\u003c\/i\u003e shows readers how the unsung story of a continent's cuisine can shine a powerful light on one person's exploration of who he is as a chef and a man.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593234774\u003cbr\u003eISBN-13: 9780593234778\u003cbr\u003eAuthor: Adjepong, Eric, Wilson, Korsha, N\/A\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"HardCover (Mar 2025)","offer_id":45659825733829,"sku":"9780593234778","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593234778.jpg?v=1768914591"},{"product_id":"wine-pairing-for-the-people-the-communion-of-wine-food-and-culture-from-africa-and-beyond","title":"Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond","description":"\u003cp\u003e\u003cb\u003e57\u003csup\u003eth\u003c\/sup\u003e NAACP IMAGE AWARDS FOR OUTSTANDING LITERARY WORK - INSTRUCTIONAL NOMINEE \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eSAVEUR\u003c\/i\u003e THOUGHTFUL GIFTS FOR WINE AND SPIRITS LOVERS\u003cbr\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eMOST INTERESTING WINE BOOKS OF 2025 \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.\u003cp\u003eThe wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren't prevalent? What about global cuisines--many of which are outside of Europe--that celebrate heat and tang? Don't these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.\u003cbr\u003eIn this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions.\u003cbr\u003eThroughout, you'll see pairing lists and menus to easily find wines to savor with whatever food you're craving, whether it's Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po' Boy, Peach Cobbler, or Pad Thai. Plus, you'll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal.\u003cbr\u003eWhether you're curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home, \u003ci\u003eWine Pairing for the People\u003c\/i\u003e will not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. 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And it's no surprise Nigeria has an entire vocabulary dedicated to eating--with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways' incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. \u003c\/p\u003e In \u003ci\u003eChop Chop\u003c\/i\u003e, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: \u003c\/b\u003eThink smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLEXICON OF NIGERIAN CUISINE: \u003c\/b\u003e Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: \u003c\/b\u003e With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSTUNNING PHOTOGRAPHY: \u003c\/b\u003e With gorgeous photos from Nigeria's landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, \u003ci\u003eChop Chop \u003c\/i\u003eis a cookbook to behold. \u003c\/li\u003e\n\u003c\/ul\u003e Written through the lens of Ozoz's deep connection to the region, \u003ci\u003eChop Chop\u003c\/i\u003e will bring Nigeria's food-loving spirit to home kitchens everywhere, so you can travel, by plate. \u003cp\u003e\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1648291899\u003cbr\u003eISBN-13: 9781648291890\u003cbr\u003eAuthor: Sokoh, Ozoz\u003cbr\u003ePublisher: Artisan Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Artisan Publishers","offers":[{"title":"Hardcover (Mar 2025)","offer_id":46080280461509,"sku":"9781648291890","price":33.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781648291890.jpg?v=1776035823"},{"product_id":"vegan-africa-plant-based-recipes-from-ethiopia-to-senegal","title":"Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal","description":"Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavorful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including: \u003cul\u003e \u003cli\u003ePeanut Hummus\u003c\/li\u003e \u003cli\u003eCassava Tabbouleh with Radishes and Herbs\u003c\/li\u003e \u003cli\u003eYassa Burger\u003c\/li\u003e \u003cli\u003ePaprika-Spiced Plantain Chips\u003c\/li\u003e \u003cli\u003eSweet Potato and Ginger Loaf\u003c\/li\u003e \u003cli\u003eCoconut Rice Pudding\u003c\/li\u003e \u003cli\u003eLemongrass Lemonade, and so much more!\u003c\/li\u003e \u003c\/ul\u003e\u003ci\u003eVegan Africa\u003c\/i\u003e guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods--like cacao, garlic, ginger, and sweet potato--that make these recipes both mouthwatering \u003ci\u003eand\u003c\/i\u003e packed with vital nutrients. Whether you're a newcomer to African cuisine or looking to make familiar favorites, \u003ci\u003eVegan Africa\u003c\/i\u003e will help you bring healthful, delicious dishes to your kitchen.\u003cdiv style=\"display:none\"\u003eISBN-10: 1615199004\u003cbr\u003eISBN-13: 9781615199006\u003cbr\u003eAuthor: Kacouchia, Marie\u003cbr\u003ePublisher: Experiment\u003cbr\u003e\n\u003c\/div\u003e","brand":"Experiment","offers":[{"title":"Hardcover (Nov 2022)","offer_id":46081564737733,"sku":"9781615199006","price":25.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781615199006.jpg?v=1776047282"},{"product_id":"madaq-simple-and-delicious-everyday-recipes-with-the-flavors-of-morocco-a-cookbook","title":"Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco: A Cookbook","description":"\u003cb\u003eDiscover the bold dishes and amazing flavors of Morocco in your own kitchen and uncover what makes this North African cuisine--shaped by Berber roots, Arabic traditions, and Mediterranean brightness--so accessible, delicious, and memorable.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAs the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family's table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family's roots. \u003cp\u003e\u003c\/p\u003eTaking its title from the Moroccan word for flavor, \u003ci\u003eMadaq \u003c\/i\u003eexplores traditional Moroccan recipes with an American kitchen in mind. Here you'll find recipes for Moroccan \"flavor boosters\" and spice blends; and recipes that range from the traditional to the contemporary, including: \u003cp\u003e\u003c\/p\u003e*Tagines, soups, and bowls, from Berber Vegetarian Skillet Tagine\u003cbr\u003ewith Olive, Preserved Lemon, and Cilantro Salsa to Chicken Berkoukes Soup\u003cbr\u003e*Batch cooking dishes to make ahead, from Kefta and Kale Couscous Bowls\u003cbr\u003eto Sheet Pan Chicken with Spiced Grape, Chickpeas, and Thyme \u003cp\u003e\u003c\/p\u003e*Kid-friendly dishes, from Baked Chermoula Potatoes with Eggs to Quick Chicken Bastilla Puff Pies \u003cp\u003e\u003c\/p\u003e*Sweets and breakfast treats, from Ras el Hanout Chocolate Chip Banana Bread to Honey-Buttered Pancakes with Orange Blossom and Blueberry Sauce \u003cp\u003e\u003c\/p\u003e*Dishes for special occasions (or for when you have more time), from Berber Stuffed Flatbreads to Ras el Hanout Lamb Shoulder Méchoui with Pistachio and Apricot Salsa \u003cp\u003e\u003c\/p\u003eBenkabbou's approachable and authentic meals deliver that special Moroccan flavor--that madaq--right to your table.\u003cdiv style=\"display:none\"\u003eISBN-10: 0593801601\u003cbr\u003eISBN-13: 9780593801604\u003cbr\u003eAuthor: Benkabbou, Nargisse\u003cbr\u003ePublisher: Knopf Publishing Group\u003cbr\u003e\n\u003c\/div\u003e","brand":"Knopf Publishing Group","offers":[{"title":"Hardcover (Apr 2026)","offer_id":46081757053125,"sku":"9780593801604","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780593801604.jpg?v=1776048862"},{"product_id":"tamu-a-journey-through-africas-plant-based-cuisine","title":"Tamu: A Journey Through Africa's Plant-Based Cuisine","description":"\u003cb\u003eThis richly personal cookbook celebrates African plant-based cuisine from across Africa through its regional traditions, powerful storytelling, and vibrant, nourishing recipes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn her debut cookbook, African plant-based food educator and chef Jane Nshuti invites readers on a journey across the continent, guided by the flavors and food memories that have shaped her life--from her roots in Rwanda and the Democratic Republic of Congo to her current home in Cape Town.\u003cbr\u003eBlending deep cultural roots with a modern, accessible approach, Nshuti brings warmth, insight, and soul to African cooking. Organized by region--South, East, West, and North Africa--the book features more than 70 flavorful recipes, including amaranth leaf stew from South Africa, spicy cassava from Rwanda, jollof rice from Ghana, and Moroccan tagines. Each dish is grounded in memory and tradition, with personal reflections that illuminate the emotional and cultural meaning behind the meals.\u003cbr\u003eFrom everyday comforts to celebratory feasts, Nshuti's food fosters connection, identity, and joy. Her tips and thoughtful substitutions make unfamiliar ingredients approachable for home cooks of all levels. With bold visuals and a design that reflects the vibrancy of African tradition, this visually striking tribute to heritage, resilience, and community nourishment is ideal for vegans, food lovers, and anyone eager to explore the depth and diversity of African plant-based cooking.\u003cdiv style=\"display:none\"\u003eISBN-10: 3791391674\u003cbr\u003eISBN-13: 9783791391670\u003cbr\u003eAuthor: Nshuti, Jane, Ravele, Livhuwani\u003cbr\u003ePublisher: Prestel Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Prestel Publishing","offers":[{"title":"Hardcover (Mar 2026)","offer_id":46100272939205,"sku":"9783791391670","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9783791391670.jpg?v=1776648637"}],"url":"https:\/\/www.inveni.store\/collections\/cooking-regional-cultural-african.oembed","provider":"Inveni","version":"1.0","type":"link"}