70 TRADITIONAL AFRICAN RECIPES
Authentic Classic Dishes from all over Africa Adapted for the Western Kitchen
By Rosamund Grant
Southwater Books
96 pp.

In melting-pot America with a choice of restaurants reflecting our global world, it can be difficult for adventurous and seasoned eaters to find entire cuisines, flavor profiles, or ingredients that are wholly new to them. Yet, beyond Ethiopian and Moroccan, most Americans, including DCCC members, surely have little idea of what comprises African cooking. So it is with nearly blank palates, that we approached the most recent DCCC pick.

The flavor, ingredients, and techniques of African cooking took us out of familiar territory, pushing (more…)

Last evening, less than an hour after posting a story about Joloff Rice, I wound my way slowly home on the 3-mile stretch of dirt road, snow covered and windblown, that connects us to asphalt.

Parked directly in front of our garage was a (more…)

The Indians have turmeric, the Europeans, beets, and the Africans, palm oil—an intensely colored oil extracted from the fruits of the oil palm that adds a shot of deep orange-red color to whatever food it touches, including this (more…)