Cooking the Southern African Way

by Kari Cornell

Southern Africa is a diverse land. It is home to many groups of native Africans, each with its own traditions, culture, and foods, as well as European and Asian settlers that arrived in the 17th, 18th and 19th centuries. The various cultures have combined to make eating in Southern Africa a delightful adventure.

Genres: Cookbooks, Cooking

72 pages, ebook

First published January 1, 2005

Reviews

[Amanda Dicicco · Rating 5 out of 5]

I’ve enjoyed this book a lot. There’s a few books so far that I’ve read in this series (I think that it’s a series) that is so good. There’s recipes I can’t wait to cook. I hope that these recipes comes as good as the pics.

[Stephen · Rating 3 out of 5]

The lines on the map of Southern Africa were largely drawn by Europeans and do not well represent the tribal and cultural divisions of the southern continent. There is remarkable similarity to the cooking of Mozambique, Namibia, Botswana, Zimbabwe, Lesotho, Swaziland and South Africa. Traditional African dishes have been strongly impacted by the colonial powers once present. English, Dutch, Portuguese and Spanish influences are readily identifiable. In a short (72 page) introduction to the area's cooking, this book (written for younger cooks) invites one to explore the different ingredients and combinations of flavours which mark Southern African cooking. Of especial interest is a meatloaf called bobotie which contains almonds, raisins, dried apricots, chopped fresh apple and chutney, all flavoured with curry. This is a useful book for young cooks or one who wishes to sample Southern African cooking without going into great depth.