African food is far more diverse than most of us realize. Every region of Africa has its own way of preparing food. But traditional African cookery is in danger of disappearing because of ongoing influences of other cultures on African eating habits and because very few African recipes have been written down. Flying ants and caterpillars are considered delicacies in some parts of the continent. In Africa, the kinds of ingredients to use, the amounts and the cooking methods are usually learned by observation, imitation, trial and error.
Cooking takes place mainly on open fires using charcoal, wood or kerosene as fuel.
Usually a one-pot dish, in the form of stew, is prepared. A touch of prepared spices makes the stew as tongue tingling as it is eye-appealing. This book introduces an authentic set of recipes from different parts of Africa based on ingredients widely available in the West. African food business to provide food for African evenings at local pubs. She considers the promotion of African food and culture a mission and is always gratified by public interest in African food.