Fascinating, lively exploration of African cooking in the Americas: Caribbean, Bahia Brazilian, soul, Creole, barbecue and more from recent immigrants.
The essence of African cooking comes alive in a marvelous introduction to this delicious cuisine. Based largely on beans, grains, and vegetables enhanced with flavorful seasonings, these recipes encompass traditional fare from the Caribbean, Brazil, and the American South. A chapter covers the cooking styles of recent African immigrants. Color illustrations throughout.