African Cuisine

New Edition.
Recipes African preparations are absolutely details and characteristics of the territory, which symbolize, along with the ingredients and cooking methods, the deep gastronomic culture of this wonderful as magical and fascinating nation of the World. Usually Recipes African ingredients have absolutely simple and great taste, such as, for example, fresh fruits, vegetables and fish; a place of honor is then reserved for the meat, with a large predominance of lamb, present in many typical preparations.
We list below some of the recipes given in this volume:
Babaghanouj
Baghrir - Crêpe the thousand holes
Bobotie
Boerwors
Canja de galinha
Chapati
Couscous with seafood
Beans with coconut and coriander
Falafel
Falafei to Ta'mia
Guarn ogh zal
harira
Helva with Saffron
Injera
Egyptians rolls
Kalluun
Keskesou
Khabar
koeksisters
kofta
koshari