Cooking the East African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

by Constance Nabwire

Featuring the cooking of several East African countries--Ethiopia, Uganda, Kenya, and Tanzania--discover the significance of the two main meals eaten daily in each of these countries.

Genres: Cooking, Cookbooks, Cultural, Food

Library Binding

First published November 1, 2001

Reviews

[Mary Rude · Rating 3 out of 5]

This is a very pretty little book, written for a beginner cook or a youth. The recipes are all very simple, and seem genuinely indicative of the common food eaten in East Africa. Unfortunately, there's just not very many of them and not much information about each country.

[Dray · Rating 3 out of 5]

I enjoyed the recipes, especially mung bean stew.

[Amanda Dicicco · Rating 5 out of 5]

I love learning about different cultures. And this book has helped a lot. And I want to use some of these recipes to see how they come out. Hopefully they come out as good as they look.

[Dylan · Rating 2 out of 5]

Very few recipes. What few there are form a hodge-podge from dramatically different cuisines. Why would Ugandan food and Ethiopian food be in the same book? The text, photos, and recipes are non-enticing.