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Einband grossVegan Africa: Plant-Based Recipes from Ethiopia to Senegal
ISBN/GTIN

Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal

E-BookEPUBDRM AdobeE-Book
192 Seiten
Englisch
The Experimenterschienen am15.11.2022
Verfügbare Formate
BuchGebunden
EUR25,00
E-BookEPUBDRM AdobeE-Book
EUR25,49

Produkt

Details
Weitere ISBN/GTIN9781615199013
ProduktartE-Book
EinbandartE-Book
FormatEPUB
Format HinweisDRM Adobe
FormatE101
Erscheinungsjahr2022
Erscheinungsdatum15.11.2022
Seiten192 Seiten
SpracheEnglisch
Dateigrösse47460 Kbytes
Illustrationen72 color photographs
Artikel-Nr.13511719
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
Introduction
African Cuisines

Why Vegan? Essential Ingredients African Superfoods
Sauces
Ivorian Vinaigrette Satini Cotomili (Coriander Salsa) Tomato Sauce Green Nokoss (Senegalese Green Sauce) Mango-Chili Sauce Pili-Pili Sauce
Breads
Chapati (East African Flatbread) Sweet Bread Injera (Ethiopian Pancake) Coconut Bread Mauritian Savory Pancakes
Snacks
Crispy Chickpeas with Spices Roasted Sweet Potato Hummus Peanut Hummus Sweet Pepper Corn Cakes Red Bean Cakes Sweet Potato Fondant Cake with Ginger Plantain Fritters Spicy Popcorn Alloco Plantain Chips with Paprika Sweet Potato Fries
Salads
Roasted Eggplant with Tamarind Sweet Potato and Young Shoot Salad Red Cabbage Salad with Mango and Peanuts Mango, Avocado, and Radish Salad Orange, Chickpea, and Cumin Salad Kachumbari (East African Salad) Papaya Fonio Salad Red Cabbage Salad with Mango and Raw Okra Fresh Pineapple Salad Roasted Cauliflower with Peanut-Ginger Sauce Cauliflower Tabbouleh with Pistachio and Candied Lemon Cassava Tabbouleh with Radishes and Herbs Vegetable Pastels
Soups
Corn Soup with Peanuts Roasted Tomato Soup with Chile Carrot Soup with Ginger White Bean and Bacon Velouté with Crispy Coconut Cold Watermelon and Tomato Soup with Mango Sopa de Amendoim (Angolan Peanut Soup) Rwandan Vegetable Soup
Vegetable Mains and Sides
Plantain and Eggplant Stew Cauliflower Yassa with Olives Grilled Harissa Squash Sautéed Spinach with Mushrooms and Plantain Grilled Vegetable Wraps Creamy Avocado Risotto Roasted Tomato Millet Potato Stew with Olives Chakalaka (South African Stew) Sweet Potato Stew and Red Beans Egusi Stew (African Pistachio Stew) Yam Akpessi (Ivorian-Style Eggplant and Yam) Atakilt Wat (Ethiopian Cabbage, Potatoes, and Carrots) Bobotie (South African Gratin) Gari Foto (Cassava Semolina with Tomato) Yassa Burger Ghiteri (Kenyan Stew) Mafé with Vegetables Gratitude Bowl Key Sir Alicha (Beet and Potato Stew) Irio (Mashed Potatoes, Peas, and Corn) Etor (Ghanaian Banana Puree)
Rice
Rice with Vermicelli, Spinach, and Cashews Rice with Green Lentils and Onion Geelrys (Yellow Rice with South African Grapes) Jollof Rice Rice Pilau Atassi (Rice with Beans)
Desserts
Mango and Chile Compote Creamy Chocolate Mousse Coconut Milk Rice Banana and Peanut Ice Cream Coconut-Lemongrass Muffins Cocoa Muffins with Candied Ginger Peanut and Date Cookies Plantain Pancakes Coconut-Lime Brioche
Drinks
Cashew Milk with Dates Spiced Hot Chocolate Coconut-Mango Milkshake Bissap with Basil Hibiscus Tea Lemongrass Lemonade Kinkeliba and Mint Iced Tea

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Autor

Marie Kacouchia is a young Parisian who embraces the cultural references of her two homelands: France and the Ivory Coast. Passionate about cooking, her goal is to promote this singular culture of hers, between the culture of origin and that of the host country, through cuisine that is essentially mixed. She lives in Paris, France.
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