Peppers, Cracklings, and Knots of Wool Cookbook, The: The Global Migration of African Cuisine

SUNY Press
Free sample

Fifteen years in the making, this book emerges as a new approach to presenting culinary information. It showcases a myriad of sumptuous, mouth-watering recipes comprising the many commonalities in ingredients and methods of food preparation of people of color from various parts of the globe. This powerful book traces and documents the continent’s agricultural and mineral prosperity and the strong role played by ancient explorers, merchants, and travelers from Africa’s east and west coasts in making lasting culinary and cultural marks on the United States, the Caribbean, Peru, Brazil, Mexico, India, and Southeast Asia.

Groundbreaking in its treatment of heritage survival in African and African American cooking, this illuminating book broadens the scope of cuisine as it examines its historical relationship to a host of subjects—including music, advertising, sexual exploitation, and publishing. Provocative in its perspective, The Peppers, Cracklings, and Knots of Wool Cookbook dispels the long-standing misnomer that African cuisine is primitive, unsophisticated or simply non-existent, and serves as a reference in understanding how Africa’s contributions continue to mark our cuisine and culture today.
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About the author

Diane M. Spivey is an independent scholar and Research Associate with the Department of History at the University of Miami.

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Additional Information

Publisher
SUNY Press
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Pages
422
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ISBN
9780791493397
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Best For
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Language
English
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Genres
Cooking / Regional & Ethnic / African
Social Science / Ethnic Studies / African American Studies
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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Discover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes.

With its diverse, delicious flavors, African food is “some of the best on the planet,” yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa.

Based on their sold-out events, Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Food from Across Africa includes nine complete menus with dishes that complement and enhance one another—from cocktails and juices to main courses, vegetables, sides, and desserts. Instead of making explicit distinctions, the menus represent the way these dishes fit together, whether attached by season, dominant flavors, or by another unifying point of inspiration.

Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more—the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. “Our food encourages tactility, with influences form our childhoods growing up eating freshly picked mangoes sprinkled with salty chili powder, being served juice in a peeled, cored, and squeezed orange and hand rolling and dunking balls of eba into okra soup then straight into your mouth.”

A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share.

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