Kwanzaa:
An African-American Celebration of Culture and Cooking
by Eric V. Copage, 1991, William Morrow and Company, $25.00,
hardbound, 356 pages. Cover: nice. Category/Genre: cookbook. Where we
got it: borrowed it. Where you can get it: Amazon, Barnes and Noble.
This
book is a cookery book, but it's also an introduction to the cultural
holiday of Kwanzaa. If you're interested in celebrating, you may like
to know that Kwanzaa doesn't take the place of Christmas; it falls
from December 26 – New Year's Day, so you can celebrate both if you
want.
In
case you don't know anything about this holiday, this book offers a
bit of history along with a guide to help you celebrate Kwanzaa the
way its creator first conceived it. How you celebrate is strictly up
to you, however, and there are some other ideas included on how to
personalise your Kwanzaa celebration.
If
you're already familiar with Kwanzaa, you still might find this book
useful, as there are over 125 recipes from people of African descent
from all across the globe in it. Even if you've been celebrating for
years, you're likely to discover some new recipes here.
Next
each recipe is the recipe's country of origin and a bit about the
person who contributed the recipe. You'll find appetizers, soups,
salads, main dishes, side dishes, vegetables, breads, beverages, and
desserts. Plus there's an index of mail-order sources and a list of
suggested menus.
Countries
included are: Kenya, South Africa, Antigua, Barbuda, and the United
States (with heavy emphasis on the US).
Recipes
include: 'Spicy Matoke: Beef and Plantain “Cake”' from Kenya;
'Antigua Fruit Salad with Lime-Nutmeg Dressing' from Antigua and
Barbuda; 'Conkies: Individual Cornmeal and Raisin Puddings in Banana
Leaves' from Barbados; and 'Mavis's Pineapple-Papaya Punch' from the
US.
If
you like this one, try: Suggestions?
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