African cookbooks are more than just collections of recipes; they are markers of time, place, culture, technique, and method. They help us bookmark, understand contextually, and learn about what was happening at a particular time. These cookbooks offer a deep dive into the rich and diverse culinary traditions of the African continent.
The Significance of Recipes
Recipes are invaluable tools for understanding cultural history. They provide insights into the ingredients, cooking methods, and traditions that have shaped culinary practices over time. One notable example is the recipe for Jollof rice, which offers a glimpse into the history and evolution of this iconic dish.
Jollof Rice: A Culinary Time Capsule
Jollof rice, a spiced red rice dish, holds a special place in African cuisine. The earliest known mention of it provides a historical context, showcasing how language and culinary practices have evolved. The Oxford English Dictionary explores jollof rice in the context of the words ‘Wolof’, ‘Jolof’, ‘Wollof’. Various spellings are observed in historical records, referring to the people, language 1745 | Jolloifs, describing ‘The Natives’ in the geographer Francis Moore’s (1708) New General Coll1828 | “In the Jolof Language there are two sounds of the guttural kind”, H. Kilham Specimens African Languages Sierra Leone p. vii 1930 | Jolof in Races of Africa by C. G. Seligman. Today Jollof sports two ls where one existed.
The first mention of it as food/ compound is in the late 1950s. The Oxford English dictionary says 1959 in The Guardian archives which I trawled.
"The Contemporary African Kitchen" by Alexander Smalls
One standout cookbook that celebrates the diversity of African cuisine is "The Contemporary African Kitchen" by James Beard Award-winning author Alexander Smalls. This book is not just a collection of recipes; it's an exploration of Africa's vibrant food culture, featuring contributions from 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.
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Organized geographically into five regions, the book presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions. Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions.
Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.
With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.
Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.
Alexander Smalls was the co-owner of Harlem restaurants The Cecil and Minton’s, and the founder of the world’s first African food hall, Alkebulan in Dubai, which showcases the food and culture of Africa.
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How to Make Authentic Jollof Rice with Chicken | Step-by-Step Nigerian Recipe
Accolades for "The Contemporary African Kitchen"
- Bon Appetit’s Best Cookbooks of 2024
- SAVEUR’s Best Cookbooks of Fall 2024
- Food Network’s Best Cookbooks of 2024
- Tasting Table’s Best Cookbooks of 2024
Critical acclaim for "The Contemporary African Kitchen" highlights its importance in elevating African cuisine and connecting it to global foodways.
Here's a table summarizing the regions and sample dishes featured in "The Contemporary African Kitchen":
| Region | Sample Dishes |
|---|---|
| Northern Africa | Couscous, Grilled Meats |
| Eastern Africa | Aromatic Curries |
| Central Africa | Peanut Sauce Stew, Cocoyam Dumplings |
| Southern Africa | Fresh Seafood, Street Food |
| Western Africa | Chicken Yassa |
The book has been praised for its ability to reveal shared culinary legacies and bridge gaps between cultures.
Praise from Experts and Publications
The book has garnered praise from various sources:
- Jessica B. Harris, Ph.D.: ‘A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds.’
- Conde Nast Traveler: ‘With 120 recipes from the most relevant voices in food, the cookbook takes readers on a soaring journey across the continent.’
- Forbes: ‘Bring[s] to life the warmth, aroma, flavor and heritage, which are at the heart of the African kitchen, and which is now nourished by a new and vibrant scene of culinary voices.’
- TIME: ‘In addition to mouth-watering recipes, the book also serves as a gorgeous guide to the continent, offering culinary insight and inspiration in equal measure.’
- Chef Dom Taylor: ‘The world needs this book right now…It reads like a love letter to Africa. I LOVE it.’
- This is TASTE: ‘A real cornerstone of anyone’s cookbook collection.’
- Kirkus: ‘Standout ... this book is gorgeous.’
- BookPage: ‘Great for adventurous eaters from all backgrounds, but that’s not to say an experimental palette is a prerequisite; if you’re more comfortable with traditionally American fare, you may be surprised by how familiar some of these dishes are.’
- Tasting Table: 'Not just fit for your kitchen shelf, but also one that impresses on a coffee table collection.'
- Library Journal: ‘A critical work that elevates African cuisine, people, and connection to the global foodways.’
"The Contemporary African Kitchen" is for anyone seeking to be part of the culinary movement happening right now. This collection of recipes is more than just food - they are cultural stories brought to life with each chef and every dish, all while redefining the future of modern, and certainly African, cuisine.
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