From the aromas to the flavors and the cooking experience to the ingredient colors, I believe that food has the unique ability to evoke memories and warming emotions. Through this philosophy, I created a Taste of Africa.
a Taste of Africa is a recipe book that I created with the help of the Hills of Africa team, my favorite properties in Africa, Impress Inc. (the designer of the book), and Corporate Renegade (our marketing team). It started as a vision for helping individuals take a journey to Africa through cuisine and turned into one of my greatest accomplishments.
This African cookbook is comprised of a collection of authentic African recipes that were provided by some of my favorite properties in Africa. Each and every recipe was hand-selected to create this one-of-a-kind cookbook, and include flavors from the African bush, the big city, and the African home. Altogether there are 60 recipes that each reflect the culinary spirit of Africa and include everything from vegetarian dishes to meat-lover dishes, seafood to desserts, and appetizers to creamy soups. There is truly something for everyone’s unique preferences!
This African recipe book is a fantastic addition to any kitchen and is perfect for entertaining friends and family, and, of course, transporting you to the breathtaking continent of Africa! a Taste of Africa also makes the perfect housewarming gift, Mother’s Day or Father’s Day gift, birthday gift, and pretty much any other type of gift you can think of!
Click the image below to take a peak inside the book:
Want to try a recipe before purchasing the entire book? Here is one for Lamb & Butternut Squash Tagine from Camp Kalahari in Botswana:
SIDE NOTE FROM ME: We make the lamb and butternut tagine at home in a potjie—a three-legged cast iron pot—over an open fire for about three hours. It’s the perfect dish to cook for a large group of friends and the lamb, butternut, and sweet apricot flavors pair perfectly!
3 tablespoons vegetable oil
1 pound cubed lamb shoulder
1 sliced onion
2 crushed garlic cloves
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon chili flakes
2 cups lamb stock
14 ounce can of chopped tomatoes
1 extra large butternut squash, peeled & cubed
1 handful of chopped apricots
A pinch of salt & pepper
1. Heat the oil in a tagine or casserole pan
2. Fry the lamb in batches for 3 – 4 min. or until brown
3. Fry the onion in the tagine until brown
4. Add the garlic & cook for an additional 3 – 4 min.
5. Return the cooked lamb cubes to the tagine & add the stock, dried apricots, & chopped tomatoes
6. Season with salt & pepper & bring mixture to a boil
Reduce heat, cover, & simmer for 45 min. until lamb is tender & sauce has thickened
7. Add the butternut squash & cook for 15 min.
2 tablespoons fresh, chopped parsley
2 tablespoons fresh, chopped mint
1 handful of flaked almonds
14 ounces couscous cooked
6 tablespoons Greek-style yogurt