Foutah Djallon "Eine kulinarische Rundreise durch Westafrika"
In FOUTAH DJALLON (A culinary round trip through West Africa), the authors Mamadou Oury Balde, Eva Behringer and Carla Behringer embark on a culinary foray through West Africa.
In 77 recipes and 90 atmospheric food and travel photos from Guinea, the colourful and exciting diversity of West African cuisine is revealed. From street food favourites such as crispy deep-fried cassava balls and baked plantains, to West African cult dishes such as Guinean Maffè Tiga, to sweet delicacies like a creamy Thiacry with fruity mango puree.
A cookbook with authentic and traditional family recipes, peppered with new ideas inspired by classic ingredients along the West African Atlantic coast. It also includes a glossary of key ingredients such as plantains, baobab, cassava and taro roots. Anecdotes from West Africa and recommendations for traditional music make this comprehensive culinary journey of discovery a complete experience.
77 authentic & newly interpreted recipes from Benin, Burkina-Faso, Ivory Coast, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Niger, Nigeria, Senegal, Sierra Leone & Togo
Title: Foutah Djallon
Author/s: Carla Behringer, Mamadou Oury Balde