5
Customers say
Customers find the recipes in the book delicious and simple to follow. They appreciate the clear instructions and pictures, making the dishes not overly complex or difficult. The book is described as beautiful and an interesting read.
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An authentically African and naturally vegan culinary journey across the continent
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: Peanut HummusCassava Tabbouleh with Radishes and HerbsYassa BurgerPaprika-Spiced Plantain ChipsSweet Potato and Ginger LoafCoconut Rice PuddingLemongrass Lemonade, and so much more!Vegan Africa 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 and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favorites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen. 72 color photographs
From the Publisher
The First Pan-African Vegan Cookbook
Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa.
Cassava Tabbouleh with Radishes and Herbs
Serves 4 | Prep Time: 20 min | Cook Time: 2 hours, 15 min
For generations, a large Lebanese population has made Côte d’Ivoire their home. Ivorians are very fond of dishes that come from the country of cedar trees. This tabbouleh, a combination of two iconic dishes—tabbouleh from Lebanon and attiéké from Côte d’Ivoire—is my way of paying homage to the cross-cultural sharing that makes Côte d’Ivoire so rich.
Instructions
Steam the attiéké for 15 min in a steamer or heat in a microwave for 1- 2 min to reheat it. Place in a large bowl.Add the radishes, scallions, mint, and parsley.To make the dressing, mix the lemon juice, oil, garlic powder, salt, and pepper in a small bowl. Pour over the tabbouleh and toss to combine.Season with salt and black pepper. Serve immediately so the attiéké doesn’t get soggy.
Ingredients 1 small ball (14 ounces/400 g) prepared attiéké (cassava couscous) 1 bunch radishes, thinly sliced 1 bunch scallions, thinly sliced 1 bunch mint, chopped 1 bunch parsley, chopped Juice of 1 lemon 2 tablespoons sesame oil 1 teaspoon garlic powder
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Publisher : The Experiment; Revised edition (November 15, 2022)
Language : English
Hardcover : 192 pages
ISBN-10 : 1615199004
ISBN-13 : 978-1615199006
Item Weight : 2.31 pounds
Dimensions : 7.8 x 0.8 x 9.8 inches
LFL –
Many cuisines represented, not just the usual suspects
Editing my review to share more about the recipes I’ve made, see the bottom.This is a good cookbook; I’ve made a couple of things from it that I really liked. I love using unusual (for me) ingredients and tasting new (to me) flavors. So I also love that this cookbook has more than just the usual recipes you see in cookbooks that focus on Africa (hummus, jollof rice, peanut stew, fried plantains).These are in there but so are recipes from countries and cultures that aren’t usually represented in cookbooks about Africa, such as Ghana, the Ivory Coast, Angola, South Africa, Ethiopia, Somalia, Tonga. There are Eggplant and Plantain Stew, Potato and Olive Stew, Grilled Squash with Harissa, Vermicelli Rice with Spinach and Cashews, and more.There are also some creative twists on foods that are traditionally made with animal products, and photos of most if not all the recipes.Update 5/1/23Things I’ve made:Red Red, a Ghanaian stew made with black-eyed peas, tomatoes, hot peppers, and red palm oil. This is one of my favorites. It was spicy, full of umami, and rich.Sautéed Spinach and Plantains. I’m convinced there’s a copy editing error and the amount of spinach should be 1.5 pounds, not 1.5 kilos (3 1/3 pounds). The latter is a ridiculous amount of spinach and the flavors balance out much better when it’ made with just 1.5 pounds. Made that way, it’s very very good.Cauliflower Yassa with Olives — Our olives were weirdly sweetness, which kind of ruined it and made it too sugary. Also there’s too much onion for me, it was very sharp.Potato Stew with Olives — Delicious, just cut the potatoes half the size she says to or smaller because on low heat they took a lot longer than the directions say to be done. This will work well with any good quality olives IMO, they don’t have to be green ones.Egusi Stew —I ordered egusi from Amazon and it was a bit bitter; I’m not sure if it’s supposed to or if it was starting to go bad. If you want to try egusi I recommend buying it whole, then grinding, and freezing to store. However, as the internet will tell you, egusi can also be substituted with RAW pumpkin seeds (pepitas), and since for this recipe you have to get out the food processor anyway for other ingredients, it won’t even make extra dishes to grind those and use them. I’ll do that next time. This recipe was really different for me; I’ve never had anything like it. I liked it a lot and will probably make again but with raw pumpkin seeds.Atakilt Wat (Ethiopian Cabbage, Potatoes and Carrots) — this was one of my favorites. I’ve had it at Ethiopian restaurants in the past and this version was just as tasty. I was worried that the flavors would be too subtle but they were perfect. Jut once again I recommend cutting the potatoes smaller than use says so that they will be ready before the cabbage is overcooked.(By the way, for those of you who don’t want to damage the climate even more than we all already have, Amazon sells sustainable palm oil from Africa.)Despite the few little mistakes I mentioned, this is a good cookbook and I’m glad I bought it. There are many recipes I still want to try. I’ll update this review if I make more.
Amazon Customer –
Vegan cooking
Excellent book with great recipes.
historybuff87 –
Good for beginners
This would be a great cookbook for a beginner cook!The recipes are simple and straightforward, using accessible ingredients: Vinaigrette with balsamic vinegar, mustard, and raw diced vegetables; Tomato Sauce made with onions, garlic, chiles, and tomato paste; Crunchy “Spiced” Chickpeas tossed with curry powder then roasted; Plantain Chips tossed with paprika then oven-baked, Sweet Potato Fries tossed with garlic powder and paprika, then baked; Ginger-Carrot Soup made with garlic, ginger, carrots, cumin, and coconut milk; Vegetable Soup made with lentils, veggies, rosemary, and thyme; “Grilled” Squash tossed with harissa powder then baked (not grilled, somewhat confusingly); Potato, Pea, and Corn Mash made with only boiled potatoes, canned peas, canned corn, salt, and pepper. A few recipes, like for South African Bobotie, and Pilau Rice, seem to have a bit more complex flavors.Most of the recipes and techniques are too simple for what I’m looking for in a cookbook, but it was an interesting read, and I will pass it on to a young cook in my life who will enjoy this!
Trish –
recipes from all over Africa 🔥🔥🔥
I made the sweet potatoes and kidney bean stew for thanksgiving with korean sweet potatoes, the higher starch content helped them keep their shape which I really liked. Cant wait to try the other recipes
Ida S Moser –
Absolutely beautiful book
I don’t know where to start as every recipe looks so inviting. Recipes straight forward and simple without unusual ingredients—I’m sure that this book will be a hit!Update:I’ve prepared the Red Cabbage with Okra and I must day that the veggies were a great combo but the dressing did not do a lot for me.The chilled watermelon, tomato and mango soup was very nice. I would’ve appreciated a sugestion for a garnish—I added pumpkin seeds and sprouts—both added a nice crunch and flavor.The rice with green lentils and onion was phenonemal. Perfect combo of flavors! Husband wanted it more saucy but I was happy with the dry and great flavors.
Alyssa –
Interesting Book
This is a nice recipe book!I wish there was more pictures, I like recipe books that include pictures for each recipe so I can see what they look like. There’s a variety of recipes in this book from snacks to desserts and even drinks. This book covers a big breadth of African recipes and doesn’t focus on just one countries. There’s some delicious looking recipes that cover a variety of ways to make breads, plantains, and rice.Overall an interesting find!
Graybriar –
Food as Mother Nature intended it to be
The dishes are not exceedingly complex or difficult. Everything used in the preparation of a meal is fresh, the way it grows in the garden. Excellent print, binding and organization. Vegan food and flavors presented in a way Americans are not accustomed to seeing.
Christine Peterson –
Absolute best cookbook I’ve ever bought.
Wow. Every single recipe rocks- whether you’re vegan or not. I’m so obsessed with this cookbook and I generally collect cookbooks. This is my favorite. Phenomenal recipes and on a budget.
Cliente de Amazon –
Tiene buenas recetas
John Hamlin –
Interesting recipes beautifully presented
Amazon Customer –
I like that the majority of the recipes had ingredients that are easy to find. Interesting twist on many regular vegan dishes.