Culinary round trip through West Africa (cookbook)

In FOUTAH DJALLON (A culinary round trip through West Africa), the authors Mamadou Oury Balde, Eva Behringer and Carla Behringer embark on a culinary journey through West Africa.

The colorful and exciting variety of West African cuisine is shown in 77 recipes and 90 atmospheric food and travel photos from Guinea. From street food favorites like crispy fried cassava balls and baked plantains to West African cult dishes like the Guinean maffè tiga and sweet delicacies like a creamy thiacry with fruity mango puree. A cookbook of authentic and traditional family recipes, peppered with new ideas, inspired by classic ingredients found along West Africa's Atlantic coast.

It also includes a glossary of key ingredients like plantains, baobab, cassava, and taro root. Anecdotes from West Africa and recommendations for traditional music make this comprehensive culinary journey of discovery a total experience. 77 authentic & newly interpreted recipes from Benin, Burkina-Faso, Ivory Coast, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Niger, Nigeria, Senegal, Sierra Leone & Togo

Language: German
188 pages