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The Africa Cookbook

The Africa Cookbook

Tastes of a Continent

With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.
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  • Simon & Schuster | 
  • 400 pages | 
  • ISBN 9781439193303 | 
  • August 2010
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About the Author

Jessica B. Harris
Photo Credit: Chester Higgins, Jr.

Jessica B. Harris

Jessica B. Harris is one of a handful of African Americans who have achieved prominence in the culinary world. She holds a Ph.D. from NYU, teaches English at Queens College, and speaks English, French, Spanish, and Portugese. Harris is a member of the IACP and Les Dames d'Escoffier. Her articles have appeared in the Eating Well, Food & Wine, Essence, and The New Yorker, among other publications, and she has been profiled in The New York Times. Harris has spoken about the food of African Americans on The Today Show, Good Morning America, the Museum of Natural History, and has been a frequent guest at Philadelphia's The Book and the Cook.

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