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![]() | African Cooking Issue. We explore the mysteries of sub-Saharan African cooking through its masterful use of a single familiar ingredient: the peanut, raw and roasted; ground, crushed, or whole. In a second essay, we investigate akara, a chickpea fritter that has won hearts wherever the African diaspora has taken it. Plus reviews of three sharply contrasting but equally interesting African cookbooks. | ![]() | |
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