Cover image for South of the Sahara
South of the Sahara
Jackson, Elizabeth A.
Personal Author:
Publication Information:
Hollis, NH : Fantail, 1999.
Physical Description:
204 pages : color illustrations ; 26 cm
Subject Term:
Format :


Call Number
Material Type
Home Location
Central Library TX725.W47 J33 1999 Adult Non-Fiction Central Closed Stacks
Central Library TX725.W47 J33 1999 Adult Non-Fiction Central Closed Stacks

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Come and discover the rich and sultry blend of meats, tropical fruits, vegetables, grains, spices and oils that served as the foundation of West African life for centuries. The history of these lands is as rich as the spicy food. Learn about ancient empires and the origins of modern nations as you choose from a selection of 120 tempting dishes.

Reviews 1

Library Journal Review

Jackson, who grew up in Nigeria, now lives in New England, where she often cooks the foods she remembers from her childhood. Here are 100 recipes for her favorite West African dishes, from Small Chop (snacks and street food) and Cool Drinks to Miya (meat, fish, or vegetable sauces/stews) to Desserts. There is a separate section on hot peppers (a staple ingredient), a Glossary of Tropical Foods, and a source guide (though most of the recipes do not call for hard-to-find ingredients). The photographs of West African people and scenes are interesting but those of the food somewhat amateurish. With the Mediterranean craze, there have been a number of cookbooks on Moroccan and other North African food, but this is one of a handful to explore another part of the continent. Recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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