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Are you looking for delicious African recipes to add flavor and diversity to your kitchen? Look no further than these best African cookbooks that offer comprehensive, expert-level advice on how to make mouthwatering African dishes.
From spicy Ethiopian dishes and fragrant West African cuisine to flavorful North African tagines and piquant South African braais, these cookbooks will give you the taste of the African food you want.
17 Best African Cookbooks to Explore African Food
- Our Top 3 Best African Cookbooks
- In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook] by Hawa Hassan and Julia Turshen
- Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin
- Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus and Peter Cassidy
- More Favorite African Cookbooks
- “My Cooking” West-African Cookbook by Dokpe L. Ogunsanya
- Marvel’s Black Panther The Official Wakanda Cookbook by Nyanyika Banda and Jesse J. Holland
- The Ghana Cookbook by Fran Osseo-Asare and Barbara Baëta
- An African American Cookbook: Exploring Black History and Culture Through Traditional Foods by Phoebe Bailey
- Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook] by Bryant Terry
- High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris and Maya Angelou
- Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook] by Bryant Terry
- The Ultimate Nigerian Cookbook (7th Edition): Easy Recipes for 92 Traditional foods from Nigeria by Chy Anegbu and David Anegbu
- African cooking with simple ingredients: The most delicious and essential recipes from Morocco, Senegal, Ethiopia, South Africa, Ghana, Somalia, Congo, Algeria, Libya, Eritrea and many more by Alfonso Kadinz and Wisdom Kadjo
- North African Recipes: Moroccan Recipes, Algerian Recipes, Tunisian Recipes, and More in 1 Delicious African Cookbook by BookSumo Press
- Traditional South African Cooking by Pat Barton and Magdaleen van Wyk
- The Taste of Egypt: Home Cooking from the Middle East by Dyna Eldaief
- Discovering Tunisian Cuisine (Signed) by Hallet Judith , Ben Taarit Raoudha, et al.
- Through the Eyes of an African Chef by Nompumelelo Mqwebu
Our Top 3 Best African Cookbooks
In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook] by Hawa Hassan and Julia Turshen
In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean by Hawa Hassan and Julia Turshen is a fascinating exploration of African cuisine, told through the recipes and stories of grandmothers, or ‘bibis,’ from eight African nations.
This cookbook is a collection of recipes and a celebration of the rich culinary traditions and cultures often overlooked in mainstream cookery.
Each chapter focuses on a different country, with an introduction that provides historical and cultural context. The design is clean and straightforward, with beautiful photographs that showcase the dishes and the vibrant landscapes of the countries.
The cookbook’s content is a beautiful mix of traditional and unusual recipes. Favorites include classics like Somali Bariis (spiced rice) and Tanzanian Pilau (rice with spices and meat), staple dishes in their respective countries.
More unique recipes like Eritrean Doro Wat (chicken stew) provide an exciting opportunity to try something new and expand your culinary horizons.
Each recipe is accompanied by a story from the bibi who shared it, adding a personal touch that makes the cooking experience more meaningful.
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin is a remarkable work that pays homage to the rich culinary heritage of African Americans.
The book is not just a collection of recipes but a historical document that shines light on the significant contributions of African-American cooks to America’s culinary landscape.
The cookbook’s content spans over two centuries, featuring classic and unusual recipes. Traditional recipes like Hoppin’ John (a dish made with black-eyed peas and rice) and Buttermilk Fried Chicken are well represented, alongside lesser-known gems such as Peanut Soup and Pickled Watermelon Rinds.
Tipton-Martin has done an excellent job adapting these historic recipes for modern kitchens without compromising their authenticity.
Instead of homogenizing African-American cuisine, Tipton-Martin celebrates its regional variations and historical evolution.
Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus and Peter Cassidy
Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus and Peter Cassidy is an in-depth exploration of Ethiopian cuisine.
The book provides a comprehensive overview of Ethiopia’s culinary culture, with recipes that range from traditional to contemporary.
These include favorites like Doro Wat (chicken stew), Injera Bread (sourdough flatbread), and Kitfo (spiced beef tartare).
The cookbook also features a variety of dishes from other countries in the region, allowing readers to explore and compare regional flavors.
The authors provide detailed information on ingredients used in Ethiopian cooking, as well as useful cooking tips that will help even novice cooks to feel confident in the kitchen.
More Favorite African Cookbooks
“My Cooking” West-African Cookbook by Dokpe L. Ogunsanya
“My Cooking” West-African Cookbook by Dokpe L. Ogunsanya is a vibrant exploration of West African cuisine, bringing together many traditional recipes from this diverse region.
This cookbook is more than just a guide to cooking; it’s an invitation to experience the rich culinary tapestry that West Africa has to offer.
From the hearty Jollof Rice, a staple in many West African countries, to the deliciously spicy Suya (West African skewered meat), the recipes showcase this region’s depth and diversity of flavors.
One standout recipe is the Nigerian Bitter Leaf Soup, a traditional dish that might seem unusual to those unfamiliar with West African cuisine but is a delight to the palate with its unique combination of bitter, savory, and umami flavors.
Dokpe L. Ogunsanya has done an excellent job of retaining the essence of traditional West African dishes while adapting them for modern kitchens.
While there are many cookbooks focusing on general African or North African cuisine, few delve into the specific culinary traditions of West Africa.
“My Cooking” fills this gap, offering readers a comprehensive guide to this underrepresented cuisine.
Marvel’s Black Panther The Official Wakanda Cookbook by Nyanyika Banda and Jesse J. Holland
Marvel’s Black Panther The Official Wakanda Cookbook by Nyanyika Banda and Jesse J. Holland is a unique venture that brings the vivid culinary culture of the fictional African nation, Wakanda, to life.
This cookbook offers a delightful blend of fantasy and reality, merging traditional African recipes with imaginative elements from the Marvel universe.
The cookbook format is highly engaging, with a design that echoes the futuristic aesthetics of Wakanda. Beautiful illustrations and photographs accompany each recipe, adding a visual feast that complements the culinary journey.
Traditional African dishes like Jollof Rice, Suya (West African skewered meat), and Ugali (East African cornmeal staple) are included, offering readers an authentic taste of African cuisine.
While fantastical, dishes like Heart-Shaped Herb Stew or Vibranium-Laced Mbundu Fruit Salad are grounded with real ingredients and cooking techniques, making them intriguing and entirely cookable.
The authors provide cultural and historical context for the recipes, further enriching the reader’s understanding of African food traditions.
This African cookbook is a must-have for fans of the Marvel universe and food enthusiasts alike.
The Ghana Cookbook by Fran Osseo-Asare and Barbara Baëta
The Ghana Cookbook by Fran Osseo-Asare and Barbara Baëta is a comprehensive journey into the heart of Ghanaian cuisine.
This African cuisine cookbook beautifully encapsulates Ghana’s vibrant flavors, diverse ingredients, and rich culinary traditions.
The content of the cookbook covers a broad spectrum of Ghanaian food, from authentic Ghanaian recipes like Jollof Rice and Waakye (rice and beans) to traditional soups, stews, and snacks.
Osseo-Asare and Baëta have painstakingly researched and tested each recipe, ensuring that the flavors and techniques stay true to their Ghanaian roots.
One of the highlights of this cookbook is its emphasis on the communal aspect of Ghanaian food. Many recipes are designed for sharing, reflecting the importance of community and hospitality in Ghanaian culture.
An African American Cookbook: Exploring Black History and Culture Through Traditional Foods by Phoebe Bailey
An African American Cookbook: Exploring Black History and Culture Through Traditional Foods by Phoebe Bailey is a compelling exploration of African American culinary traditions.
This cookbook offers a rich tapestry of recipes that not only tantalize the taste buds but also provide insight into the history and culture of African Americans.
The cookbook’s content is a diverse collection of traditional African-American dishes. The book showcases African-American cuisine’s vast range and depth, from the hearty Southern classics like fried chicken and cornbread to the savory Creole staples like gumbo and jambalaya.
This is one of the best African cookbooks for anyone interested in African-American culinary traditions.
Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook] by Bryant Terry
Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry is a vibrant and comprehensive exploration of the culinary traditions of the African diaspora.
This book masterfully combines recipes, stories, and art to create a multi-dimensional experience of African diaspora cuisine.
From the hearty West African staples like jollof rice and egusi soup to the flavorful Caribbean classics like jerk chicken and ackee and saltfish, the book showcases African diaspora cuisine’s vast range and depth.
This cookbook is a must-have for anyone interested in African diaspora culinary traditions.
It’s not just a cookbook—it’s a celebration of culture, history, and the enduring power of food to connect us to our roots.
Related: Zanzibar Food: Street Food to Tropical Fruits
High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris and Maya Angelou
High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris, with an introduction by Maya Angelou, is a masterful exploration of African cuisine’s journey and influence in America.
The book is not just a cookbook but a historical narrative that fills an important gap in culinary history.
The book is meticulously structured, with each chapter offering a unique blend of history, personal anecdotes, and recipes.
Harris’s storytelling prowess shines through as she weaves historical facts, personal experiences, and culinary traditions together.
From the origins of African cuisine in America, starting with slavery, to its evolution and triumph in modern American society, the book chronicles a compelling narrative of survival and transformation.
Each recipe in the book is not just a set of cooking instructions but a piece of history, a snapshot of a particular period or event in the African-American experience.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook] by Bryant Terry
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry is a groundbreaking cookbook that brilliantly marries vegan cuisine with the rich flavors of African, Caribbean, and Southern food traditions.
From hearty main dishes like Creole red beans and rice to refreshing salads and decadent desserts, Terry showcases the versatility and vibrancy of vegan cuisine.
He also includes innovative remixes of traditional dishes, offering a fresh and exciting take on classic recipes.
Terry provides plant-based alternatives to popular dishes and emphasizes using fresh, locally sourced ingredients. Furthermore, he offers valuable insights into the cultural significance of the featured recipes, enriching readers’ culinary experience with historical and cultural context.
Through his delicious recipes, Terry invites readers to join him in honoring the rich culinary heritage of the African diaspora while embracing a healthier, more sustainable way of eating.
One of the best African cookbooks for vegans.
The Ultimate Nigerian Cookbook (7th Edition): Easy Recipes for 92 Traditional foods from Nigeria by Chy Anegbu and David Anegbu
The Ultimate Nigerian Cookbook (7th Edition): Easy Recipes for 92 Traditional Foods from Nigeria by Chy Anegbu and David Anegbu is a comprehensive guide to Nigeria’s diverse and flavorful cuisine.
This cookbook offers an extensive collection of traditional Nigerian recipes that are easy to follow and recreate.
From the savory jollof rice and spicy suya to the hearty egusi soup and sweet puff-puff, the book showcases the vast range and depth of Nigerian cuisine. It offers a balanced mix of meat-based, vegetarian, and vegan recipes, catering to various dietary preferences.
The authors have done an excellent job of intertwining culinary instruction with cultural context, providing readers with a profound understanding of Nigerian food traditions.
Moreover, the authors provide valuable tips on sourcing traditional Nigerian ingredients and adapting recipes to cater to different dietary preferences.
It’s not just a cookbook—it’s a celebration of culture, history, and the enduring power of food to connect us to our roots.
Related: Maasai Food – Cow’s Blood to Ugali
African cooking with simple ingredients: The most delicious and essential recipes from Morocco, Senegal, Ethiopia, South Africa, Ghana, Somalia, Congo, Algeria, Libya, Eritrea and many more by Alfonso Kadinz and Wisdom Kadjo
African Cooking with Simple Ingredients: The Most Delicious and Essential Recipes by Alfonso Kadinz and Wisdom Kadjo is a delightful journey through the diverse culinary landscape of the African continent.
This book presents a collection of recipes that celebrate the rich and varied flavors of African cuisine, using simple ingredients that are easily accessible.
The content of the cookbook is an exciting mix of traditional African dishes.
From Moroccan chicken and Algerian couscous to South African bobotie and Ethiopian food like injera, the book covers a wide range of cuisines from different regions of Africa.
It offers a balanced selection of meat-based, vegetarian, and vegan recipes, catering to various dietary preferences.
North African Recipes: Moroccan Recipes, Algerian Recipes, Tunisian Recipes, and More in 1 Delicious African Cookbook by BookSumo Press
North African Recipes: Moroccan Recipes, Algerian Recipes, Tunisian Recipes, and More in 1 Delicious African Cookbook by BookSumo Press is a captivating exploration of North African cuisine.
It presents an enticing collection of recipes from Morocco, Algeria, Tunisia, and beyond, serving as an introduction to this rich and diverse culinary region.
From the spicy Moroccan food favorite of tagine and hearty Algerian couscous to the flavorful Tunisian harissa and sweet pastries, the book showcases the range and depth of North African cuisine. It provides a well-balanced mix of meat-based, vegetarian, and vegan recipes, catering to various dietary preferences.
The authors have made a commendable effort to present traditional recipes that stay true to their roots, offering readers a genuine taste of North African cuisine.
In conclusion, this cookbook is a must-have for anyone interested in exploring North African culinary traditions. It’s not just a cookbook—it’s a journey through the vibrant food culture of North Africa.
Traditional South African Cooking by Pat Barton and Magdaleen van Wyk
Traditional South African Cooking by Pat Barton and Magdaleen van Wyk is a delightful journey into the heart of South African cuisine.
This cookbook presents a comprehensive collection of traditional recipes that capture the unique flavors and diverse influences of South Africa’s culinary heritage.
From the iconic bobotie and boerewors to the hearty potjiekos and sweet malva pudding, the book showcases the diversity of South African cuisine.
It offers a balanced mix of meat-based, vegetarian, and vegan recipes, catering to various dietary preferences.
It’s not just a cookbook—it’s a gateway into the vibrant world of South African cuisine.
Related: 19 African Fruits You Need to Try
The Taste of Egypt: Home Cooking from the Middle East by Dyna Eldaief
The Taste of Egypt: Home Cooking from the Middle East by Dyna Eldaief is a delightful dive into the heart of Egyptian cooking.
This cookbook presents an enticing collection of recipes that capture the unique flavors and diverse influences of Egypt’s culinary heritage.
From the iconic ful medames and koshari to the hearty molokhia and sweet basbousa, the book showcases the diversity of Egyptian cuisine. It offers a balanced mix of meat-based, vegetarian, and vegan recipes, catering to various dietary preferences.
The Taste of Egypt: Home Cooking from the Middle East by Dyna Eldaief is a must-have for anyone interested in exploring Egyptian culinary traditions.
Discovering Tunisian Cuisine (Signed) by Hallet Judith , Ben Taarit Raoudha, et al.
Discovering Tunisian Cuisine by Hallet Judith, Ben Taarit Raoudha, et al. is an engaging exploration of the flavors and history of Tunisian food.
This cookbook presents a captivating collection of recipes that capture the diverse influences of Tunisia’s culinary heritage.
From the iconic brik and mechouia to the hearty couscous and sweet ghraiba, the book showcases the diversity of Tunisian cooking. It offers a balanced mix of meat-based, vegetarian, and vegan recipes, catering to various dietary preferences.
The authors have made an admirable effort to present traditional recipes that stay true to their roots, offering readers a genuine taste of Tunisian cuisine.
Through the Eyes of an African Chef by Nompumelelo Mqwebu
Through the Eyes of an African Chef by Nompumelelo Mqwebu is a captivating journey into the world of African cuisine.
This cookbook presents a comprehensive collection of recipes that capture Africa’s culinary heritage’s unique flavors and diverse influences.
From the iconic Ghanian jollof rice and Ivorian attieke to the hearty Ugandan matoke and sweet Senegalese thiéré, the book showcases the diversity of African cooking.
It offers a balanced mix of meat-based, vegetarian, and vegan recipes, catering to various dietary preferences.
Through the Eyes of an African Chef by Nompumelelo Mqwebu is a must-have for anyone interested in exploring African culinary traditions.
Final Thoughts – Best African Cookbooks
If you are looking to explore the richly diverse culinary traditions of Africa, there is no shortage of excellent cookbooks available. From North African classics to South African favorites and Ethiopian dishes, these books provide an inspiring introduction for discovering the vast array of flavors and textures that make up African cuisine.
Whichever cookbook you choose, be sure to savor the unique flavors and enjoy many delicious meals along the culinary journey through Africa.
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Frequently Asked Questions About African Food
The most popular African dish varies by region, but some of the most beloved dishes include jollof rice, bobotie, and couscous.
Common ingredients in African cuisine include grains such as millet and sorghum, legumes like beans and lentils, vegetables such as okra and cassava root, and proteins like beef, chicken, and fish.
Traditional African cookware includes earthenware pots, clay ovens, stone griddles, and specialized utensils such as wooden spoons and mortar and pestles. Modern kitchens may use more familiar items like cast iron skillets and stainless steel pans.
One of the most popular North African dishes is couscous, which is prepared with vegetables, meats, and spices. Other favorites include tagines and a variety of salads and stews.
