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.

The Kenyan traditional foods is a reflection of the culture and lifestyles of the different tribes of Kenya. Most food are simple and inexpensive to make. Staple food consists mainly of ugali, maize and beans, beef, roasted lamb, pilau, potatoes and rice, among others. This ebook is a collection of over 60 simple and delicious recipes from Kenya.

Explore the Kenyan Kitchen - Authentic Recipes for the Home Cook is a collection of the very best of Kenyan recipes and it has easy, step-by-step well explained instructions on how to prepare each recipe. It also includes colourful photos - all of which are photographed and hand edited by me and a pantry list on things one should have for the daily use.The perfect cookbook for the home cook, this book is also geared towards anyone who would like to explore the Kenyan Kitchen in a deeper authentic way.

A glimpse into the kitchens of Kenya's up-country farmers, Mombasa Arab and African traders, fishermen, housewives, business people and Indian merchants living in Kenya's small village shambas and bustling towns, providing a dazzling array of recipes. Contemporary Kenyan history is written through their lives and in their cooking. The cooks which have contributed recipes to this collection have led the way in discovering the ease with which traditional tastes can be linked to new cooking concepts, creating an extraordinary new cuisine, uniquely Kenyan - exotic, simple, healthy and inexpensive.

This delicious collection of tasty regional recipes, intriguing cultural tidbits, and drool-worthy photos will tempt food lovers everywhere to embark on aculinary journey.Each chapter is filled with beautiful and sensual memories, like the smell of roasting coffee and the perfume of baking bread on a cool Italian morning; cultural highlights, such as the reason Romanians from Bucovina add potatoes to their polenta; insights into deeply rooted traditions, like the origins of the famous Argentine asado; and, of course, scrumptious recipes, many of which,like the South African bobotie, have been handed down for generations.So grab your skillet! We are heading to the kitchen to explore the world!

Complete absence or existence of limited quantified recipes has negatively impacted on optimal gains from dietary activities being promoted by the Ministry of Health (MoH) and Ministry of Agriculture, Livestock and Fisheries (MoALF) towards alleviating food and nutrition insecurity, and ultimately malnutrition. The lack of reliable quantified recipes in the country may have therefore led to incorrect nutrient intake estimations resulting in erroneous nutrient adequacy estimations in populations and eventually, inaccurate programming decisions. It is on this premise that Food and Agriculture Organization of the United Nations (FAO) supported the government in documenting commonly consumed recipes, which were quantified with ingredients, preparation methods and yield factors. This book is a detailed account of commonly consumed dishes featuring a diversity of mixed ingredient recipes from across Kenyan communities. These recipes were selected based on frequency of use and so the most commonly used recipes are featured. The book was developed side by side with the revised Kenya Food Composition Tables (KFCT) and so nutrient calculations for mixed recipes featured were drawn from the revised Kenya Food Composition Tables (KFCT), 2018. This first version of recipes book covers a total of 142 mixed recipes. The main components of the book include for each recipe a list of ingredients with household measures, the preparation and cooking method, cooking time, nutrient profile per 100g of recipe, servings and a photograph of the final dish. In addition, individual recipes have been grouped into broader categories for ease of reference. Recipes that are common among urban dwellers have also been captured. Recipes that apply to infants particularly have been indicated in the recipe introductions. Of note about infant recipes is that the information received during focus group discussions revealed that most of the recipes consumed by the entire family are also eaten by infants above 6 months and children. A full nutrient profile, nutrient calculations, yield factors and retention values are provided per recipe. Of note, the recipes in this book were developed to serve a minimum of four people. There is still room for continued review and inclusion of more recipes that will provide a wide representation of the Kenyan Cuisine, give correct information on the population diet, holistically tackle malnutrition, inform current programming and influence policies, and consequently address chronic and acute malnutrition in the country in a more sustainable way.

In this recipe book, we feature the top 30 recipes from the International Mountain Day 2019 contest, organized by the Food and Agriculture Organization of the United Nations (FAO) and the Mountain Partnership Secretariat to help promote mountain products and cultural traditions. Over 70 entries were received from 27 countries. As you cook these recipes, we hope that they will remind you the role that mountains play in our food, our cultures and our daily lives. Snap a picture of your finished dish and share on social media with the hashtag #MountainsMatter.

NIGERIAN COOKBOOK A Beginner's Guide Delectable Flavour - Nigerian cuisine is absolutely wonderful! It consists of dishes from hundreds of ethnic groups in Nigeria, using herbs and spices combined with groundnut and palm oil to produce extremely flavourful soups and stews. In this book, you will learn a little about everything from the geography, economy, climate and landscape of Nigeria, to the people, history and traditions of Nigeria! This cookbook contains mouth-watering recipes for over 30 authentic Nigerian dishes. In this book, you will receive an introduction to Nigeria's wonderful cuisine including delicacies such as; Peppersoup, Egusi, Masa, Suya, Tsiren Dakakken Nama, Coconut Rice, Jollof Rice, Alapa, Maafe, Shoko, Agege, Akara, Dodo, Zobo and Chin Chin. Each recipe is introductory and intended for beginners. They are easy to follow and beautifully photographed. This book has been written in support of millions of Nigerians living in poverty. Proceeds from the sale of this book will help bring about change for suffering African communities. Nigerian Cookbook is part of a social enterprise series called "Planet Cookbooks". The goal of Planet Cookbooks is to produce simple and helpful Introductory Cookbooks for the World's poorest countries, in support of community development efforts in each of these areas of the World. Planet Cookbooks are perfect for those who wish to learn more about these countries and their cuisine, while impacting the communities and lives of their people. For information on additional culinary ventures aiding Extreme Poverty around the world, please visit us online at www.PlanetCookbooks.com.

Mama Panya is alarmed at the market when her son Adika invites all of their friends to come over for pancakes. However will she feed them all? This clever and heart-warming story about village life teaches children the benefits of sharing as well as introducing simple Swahili phrases.

In The Ancestral Table, acclaimed home chef and blogger Russ Crandall (the mastermind behind The Domestic Man) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement a gluten-free, ancestral, and whole foods lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar, and overwhelmingly delicious feasts. Humans have been cooking for thousands of years, taking small steps and great leaps in the culinary arts. In his book, Crandall delivers time-tested recipes that incorporate wholesome, rewarding, nutrient-rich ingredients. He demystifies daunting techniques and provides unexpected preparations for a number of familiar foods. Inside, you’ll find American and international classics such as: • Chicken-Fried Steak to rival Grandma’s recipe • timeless French Onion Soup • Bi Bim Bap with authentic, hassle-free Kimchi • an incomparable Teriyaki Sauce • fragrant, satisfying Butter Chicken Perfectly crafted, beautifully photographed, and tirelessly researched, The Ancestral Table is a contemporary take on ancestral eating that is equally at home on your kitchen counter, in your book bag, or on your nightstand.