Caribbean and African Cooking

by Rosamund Grant, Maya Angelou (Foreword by)

Every island of the Caribbean has its own character and so not surprisingly does the food from their kitchens. Indeed when Christopher Columbus first arrived in the Carribean he is said to have remarked that he saw so many islands he hardly knew which to go to first. So variety is the spice of life in Caribbean cooking. It is a delightfully eclectic blend of tastes and textures, influenced by ingredients and cooking techniques from Europe, Asia and Africa; a diversity born out of the mixture of races - Chinese, Portuguese, British, Indian, Amerindians and Africans whose travels and histories are the heart of the Caribbean. The essence of good Caribbean cuisine is in using fresh vegetables and fruit, and seasoning meats and fish in herbs and spices. Rosamund Grant's introduction to this cuisine presents recipes for traditional dishes as well as some created using ideas and ingredients borrowed from other cultures.

Genres: Cookbooks, Food

128 pages, Paperback

First published January 1, 1988

Reviews

[Sarah]

Interesting inspiration.

[Jennet headstones]

Msks

[Tim]

Quite why Maya Angelou is given as co author in the Description is a mystery. All she contributed was a three paragraph Foreword.
It's a slim book giving the more popular, everyday dishes of the areas covered.
There are some helpful guides to ingredients and food prep at the back with line drawings, no photos.
A good introduction to dip your toe in the water of the cuisines.

[Fredrick Danysh]

A variety of recipes from Africa by way of the Caribbean. There are a few photos but no nutritional information is given which makes its difficult for people with restricted diets. There is a glossary describing different types of ingredients.

[Heather]

First caribbean cookbook I read, no picture, no frills, but a really good little book