African attitudes: an introduction -- Beyond bare-breasted maidens and cannibal cooks: 2,001,998 years of food, from the paleolithic to the present -- Cornucopia of cuisines -- Out of the dark: traditional African diets and modern health -- Calabashes and cassava meal: a glossary of African ingredients and utensils -- Mail-order sources -- Tastes of a continent -- Appetizers: a continent of nibblers -- Salads and soups: small bowls and side dishes -- Condiments: hot stuff and palate coolers -- Vegetables: lots and lots of leafy greens -- Main dishes: stews, grills, and the three-rock stove -- Starches: couscous and cassava meal -- Desserts: makroud and mangoes -- Beverages: mint tea, palm wine, and cool, cool water -- Menus -- Some sources on African foods.
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