THE AFRICA NEWS COOKBOOK: African Cooking for Western Kitchens

A survey of African cuisine for American kitchens and palates. It is a simple, straightforward collection of recipes, none of which is too complicated to prepare, aside from judging the amount of spiciness desired. Among the selections are lamb couscous from Mauritania, pigeon pie from Morocco, coriander chicken from Algeria, ground-nut soup from Central Africa Republic, and spiced red beans in coconut milk from Kenya. African customs, eating habits and rituals, indigenous foods, spices and herbs are contained throughout the text, which, although simplified, helps to put the cuisine in perspective. The recipes come from about 40 different African nations, and each shows a representative nuance in cooking. In sum: not exhaustive, but a worthwhile introduction.