Saka Saka : adventures in African cooking, south of the Sahara / Anto Cocagne & Aline Princet ; photography, Aline Princet ; design, Isabelle Brouant.

Format:

Book

Author/Creator:

Cocagne, Anto, author.

Princet, Aline, author, photographer.

Contributor:

Brouant, Isabelle, book designer.

Language:

English

Subjects (All):

Cooking, African.

Genre:

Recipes.

cookbooks.

recipes.

Cookbooks.

Physical Description:

207 pages : color illustrations ; 26 cm

Edition:

First American edition.

Place of Publication:

Northampton, Massachusetts : Interlink Books, an imprint of Interlink Publishing Group, Inc., 2022.

Summary:

"Chef Anto, a rising chef from Gabon, showcases African cuisines through 80 recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. Woven through are interviews with artists of African heritage who talk about what these foods mean to them. In addition to vibrant photography, Chef Anto shares a wealth of tips for the home cook"-- Provided by publisher.

"Chef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. We will discover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks. And since no one evokes a cuisine better than its daughters and sons, we meet African musicians, writers, artists, and creatives who tell stories about their favorite dishes, their family cooking memories, and what these recipes represent for them today. With stunning food and landscape photography, complemented by beautiful and colorful design, this book is an ode to conviviality, generosity, and positivity. It is a love letter to Africa"-- Provided by publisher.

Contents:

Machine generated contents note: Bases and Appetizers

The cuisines of Africa

Two countries, one cuisine: Chef Anto

Tastes from Africa

Principles and traditions

Benefits of African cuisines

Main specialties

Staple ingredients

Staple ingredients region by region

The ideal pantry

Green nokoss (for fish and crustaceans)

Red nokoss (for meat)

Orange nokoss (for vegetables)

Ntorolo (chile and herb paste)

Instant marinade

Niter kibbeh (spiced butter)

Stuffed yam balls-Ghana, Nigeria

Papaya gazpacho

Cream of taro soup with coconut swirl

Cassava and shrimp fritters-Gabon

Portrait: Soro Solo

Bassamoise salad

Ivory Coast

Stuffed crabs-Gabon

Tuna pies

Senegal

Black-eyed pea fritters with bissap ketchup-Cameroon

Fonio salad with mango (inspired by chef Pierre Thiam)

Ngondo (African pistachio loaf)-Cameroon, Gabon

African pear dip and yam chips-Congo Basin

Portrait: Mamani Keita

Black-eyed pea and beet hummus

Kachumbari salad-Ivory Coast, Kenya

Kitfo (Ethiopian beef tartare)

Sea bass carpaccio with green mango

Mains

Stuffed mullet-Senegal

Fat rice-Burk/no Foso

DG chicken-Cameroon

Portrait: Sandra Nkake

Beef kondre-Comeroon

Yassa chicken-Senegal

Fish in banana leaf-Congo Basin

African salad bowl

Savory fish with eggplants

Congo Basin

Waatchi-Ghano, Nigeria

Portrait: Seydou Boro

Cassava leaves with peanut butter-Gabon

Peanut-crusted chicken (my version of Mafe)

Pepe soup (fish and crustacean soup)-Congo Basin, West Africa

Odika smoked chicken-Gabon

Chakalaka (spicy vegetables and beans)-South Africa

Sauteed okra with mushrooms

Nile perch nyembwe-West and Central Africa

Portrait: Captain Alexandre

Thiep bou dien-Senegal

Sauteed beef with spinach sauce-Togo

Sauteed kidneys with lentils-Gabon

Rabbit kedjenou-lvory Coast

Tuna garba-lvory Coast

Folong ravioli with smoked mackerel-Central Africa

Sides

Allokos (fried plantains)-West and Central Africa

Plantain f uf u-West and Central Africa

Red rice-West and Central Africa

Portrait: Patrick Ruffino

Placali (cassava fufu Hvory Coast

Eggplants with Guinea sorrel-Gabon

Street Food

Beef baguette-West and Central Africa

Fried sardines-West and Central Africa

Grilled fish-West and Central Africa

Portrait: Fred Ebami

Banana fritters-West and Central Africa

Chinchins-West and Central Africa

Cashew nougat-West Africa

Crispy doughnut balls-Senegal

Drinks

Gnamakoudji (ginger juice)-lvory Coast

Bissap-West, East, and Central Africa

Bissapolitan

Baba milkshake (baobab and banana)

Kinkeliba iced tea

Ginger-citronella lemonade

Desserts

Peanut financiers

Mango tart (inspired by pastry chef Christophe Michalak)

Baobab creme brulee

Mbourake-Senegal

Thiakry with strawberry coulis-West Africa

Portrait: ATsse N'Diaye

Coconut rice with fruit tartare

Evaporated milk and lime ice cream

Sorghum cupcakes with whipped ganache

Spiced pineapple with cassava crumble

Poires Belle Hawa (poached pears with chocolate sauce).

Notes:

Includes index.

Originally published in French in 2019 by Mango Editions.

ISBN:

9781623718558

1623718554

OCLC:

1293451010

Publisher Number:

99992357787