The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike. Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.
Sprache
Verlagsort
Verlagsgruppe
Penguin Random House South Africa
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
Maße
Höhe: 249 mm
Breite: 208 mm
Dicke: 13 mm
Gewicht
ISBN-13
978-1-4323-1034-9 (9781432310349)
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Schweitzer Klassifikation
Shereen Jog grew up in Tanga, a port in the beautiful coastal region of Tanzania. Her large family gathered around a long wooden dining room table to enjoy delicious meals prepared by the women of the household. Her own cooking journey began when she met her future husband and she transitioned from home cook to passionate hobbyist, incorporating the varied culinary traditions of her heritage and environment, as well as her world travels. Motherhood was the inspiration to explore new methods of cooking using only natural and organic foods.
