Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal

by Marie Kacouchia

An authentically African and naturally vegan culinary journey across the continent .

Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavourful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including:
Peanut Hummus,
Cassava Tabbouleh with Radishes and Herbs,
Yassa Burger,
Paprika-Spiced Plantain Chips,
Sweet Potato and Ginger Loaf,
Coconut Rice Pudding,
Lemongrass Lemonade, and so much more!
Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods - like cacao, garlic, ginger, and sweet potato - that make these recipes both mouthwatering and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favourites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen.

• ISBN10: 1615199004
• ISBN13: 9781615199006
• Publish Date: 1 January 2023
• Publish Status: Active
• Publish Country: US
• Imprint: The Experiment LLC
• Format: Hardcover
• Pages: 208
• Language: English
• URL: https://affirmpress.com.au/

Reviews

[annieb123]

Originally posted on my blog Nonstop Reader.

Vegan Africa is a well researched and curated look at plant based food and cuisine from Africa by Marie Kacouchia. Released 15th Nov 2022 by The Experiment, it's 192 pages and is available in hardcover and ebook formats. 

This is a richly, extravagantly written and beautiful collection of plant based recipes from Pan-African culture. There are a couple types of hummus not based on chickpeas (I would have bought the collection *just* for the hummus which is glorious), snacks, sauces (peri-peri!), salads, mains, and more than enough others to keep cooks going for ages.
The recipes are arranged roughly thematically: sauces, snacks, starters, mains, rice, desserts, and drinks. Each recipe has its ingredients listed bullet style in a sidebar. Measurements are given in imperial (American) units with metric measurements in parentheses (yay!). Special tools and ingredients are also listed, along with yields and cooking directions. Nutritional info is not included in the book. The ingredients are mostly easily sourced at any moderately well stocked grocery store. Some of the more specialized ingredients and spices will need to sourced at an international or African food store.

The food styling throughout is absolutely beautiful. Photographs accompany each of the recipes and the presentations are attractive and appetizing. The index provided includes ingredients listed with referenced recipes as well as photographs in italics. The author has also included suggested menus for various occasions with relevant recipes referenced by page number.

Five stars. This is definitely a solid choice for library acquisition, for gift giving, and for cooks who want to eat less (or no!) meat without giving up flavor, texture, and taste.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.