About this book:

Savannah on the Plate invites readers on a flavorful expedition through the heart of West Africa's diverse culinary traditions. More than just a cookbook, this journey delves into the history, culture, and ingredients that define the region's foodways. From the foundational staple crops like yams, cassava, fonio, and millet, to the vibrant array of legumes, greens, and indigenous spices such as grains of Selim and fermented locust beans, this book explores how the land and its bounty shape the unique flavors of West Africa.

Discover the time-honored techniques—smoking, roasting, and pounding—that transform simple ingredients into complex and comforting dishes. Explore the secrets of essential ingredients like palm oil and shea butter, which add depth and character to countless recipes. From the bustling morning markets offering savory Akara and Moi Moi, to the sweet indulgence of Puff-Puff and Kelewele, and the smoky allure of Suya and grilled delights, Savannah on the Plate captures the vibrant spirit of West African street food and midday nibbles.

Dive into the heart of iconic dishes like the fiercely debated Jollof Rice, the rich and nutty Egusi Soup, and the coastal feasts of Thieboudienne and Attiéké. The book also explores the profound cultural significance of food, from symbolic feasts at celebrations and festivals to the vital role of street food vendors in community life. It further examines the enduring legacy of West African cuisine across the Atlantic, its impact on global food cultures, the exciting innovations of modern chefs, the growing movement towards plant-forward and vegan cooking, and the critical intersection of climate change and sustainability in the future of West African farming. This book is your guide to understanding and savoring the soulful, dynamic, and ever-evolving flavors of West Africa, bringing its rich heritage to your own table.

What You'll Find Inside:

• Explore the rich history, diverse geography, and foundational ingredients of West African cuisine, including yams, cassava, and ancient grains.
• Discover the vibrant world of West African flavors, from essential legumes and leafy greens to the bold use of chilies and unique indigenous spices.
• Delve into traditional cooking techniques like smoking, roasting, and pounding, and learn about the significance of indigenous oils like palm oil and shea butter.
• Experience the social and cultural significance of West African food through analyses of street food culture, celebratory feasts, and iconic dishes like Jollof Rice.
• Examine the global impact of West African culinary traditions through the diaspora, explore modern innovations in kitchens, and understand the future of farming amidst climate change.

Who's It For:

This book is for anyone interested in exploring the rich and diverse culinary traditions of West Africa. It's particularly beneficial for adventurous home cooks, food enthusiasts, culinary students, and those seeking to understand the cultural and historical significance behind the region's vibrant flavors and dishes.