The Global Vegetarian Kitchen starts in your back yard - perhaps growing your own vegetables and herbs or buying produce at your local farmers' market - then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you only have a windowbox with some herbs, an allotment, yard or other space to grow things, this is the seed that connects creative home-cooking to the traditional recipes that travel the globe, blending with local culture. With an emphasis on simplicity and versatility, you'll find it easy to create dishes such as bean bredie from South Africa, barley risotto from Italy, Nepalese lentil curry or lemon-grass scented Thai soup. All you need to do is stock up your spice rack and take your tastebuds travelling. There are Oover 100 easy-to-follow vegetarian recipes from all parts of the globe with full-coulour photographs, suggestions for substitute ingredients, useful facts and helpful hints, local ingredients and tips on sourcing fair trade.
Take part in a unique 3-hour evening food tour in Stone Town. First stop at Darajani Market, where locals go to buy their fruits and vegetables. Experience the fun hustle and bustle of this busy market and admire the multitude of foods on offer. Your next stop will be at the Africa House sunset bar, the best place to watch the sun go down. As you watch the sky change colors, enjoy some soft drinks or local beers made in Tanzania.Afterwards, explore the streets of the city, which has itself been listed as a UNESCO World Heritage Site. Hear stories about the city and see where the locals gather to celebrate events, watch football, or just have tea and play some games. Continue walking to Forodhani Garden, which hosts a popular street food market in the evenings. Try out local foods and drinks like Zanzibar Pizza, urojo soup, shawarma, sugarcane juice, spice tea, coffee, and more. Your tour will end at 8:00 PM, at which point you’ll be taken back to your hotel.
A group of traders huddles around a pile of dried shark fins on a gleaming white floor in Hong Kong. A Papua New Guinean elder shoves off in his hand-carved canoe, ready to summon a shark with ancient magic. A scientist finds a rare shark in Indonesia and forges a deal with villagers so it and other species can survive. In this eye-opening adventure that spans the globe, Juliet Eilperin investigates the fascinating ways different individuals and cultures relate to the ocean’s top predator. Along the way, she reminds us why, after millions of years, sharks remain among nature’s most awe-inspiring creatures. From Belize to South Africa, from Shanghai to Bimini, we see that sharks are still the object of an obsession that may eventually lead to their extinction. This is why movie stars and professional athletes go shark hunting in Miami and why shark’s fin soup remains a coveted status symbol in China. Yet we also see glimpses of how people and sharks can exist alongside one another: surfers tolerating their presence off Cape Town and ecotourists swimming with sharks that locals in the Yucatán no longer have to hunt. With a reporter’s instinct for a good story and a scientist’s curiosity, Eilperin offers us an up-close understanding of these extraordinary, mysterious creatures in the most entertaining and illuminating shark encounter you’re likely to find outside a steel cage. 1. Language: English. Narrator: Bernadette Dunne. Audio sample: http://samples.audible.de/bk/rand/002670/bk_rand_002670_sample.mp3. Digital audiobook in aax.
Cohost of ABC’s hit Emmy Award-winning lifestyle show The Chew and fan favorite on Bravo’s Top Chef, Carla Hall celebrates soul food and gives classic dishes her own fresh twists, with 145 delectable recipes updated for the way we eat now.In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.From black-eyed pea salad with hot sauce vinaigrette to tomato pie with garlic bread crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes - the mouthwatering soul food of which everyone will want a taste.Recipes include:Cracked shrimp with comeback sauceGhanaian peanut beef stew with onions and celeryCaribbean smothered chicken with coconut, lime, and chilesRoasted cauliflower with raisins and lemon-pepper milletField peas with country hamChunky tomato soup with roasted okra roundsSweet potato pudding with clementinesPoured caramel cakeWith Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.Featuring 145 original recipes and a whole lot of love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional - honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The 1. Language: English. Narrator: Carla Hall. Audio sample: http://samples.audible.de/bk/harp/007843/bk_harp_007843_sample.mp3. Digital audiobook in aax.
Helene Cooper grew up at Sugar Beach, a 22-room mansion by the sea. Her childhood was filled with servants, flashy cars, a villa in Spain, and a farmhouse up-country. It was also an African childhood, filled with knock foot games and hot pepper soup, heartmen, and neegee. When Helene was eight, the Coopers took in a foster child - a common custom among the Liberian elite. Eunice, a Bassa girl, suddenly became known as "Mrs. Cooper's daughter". For years, the Cooper daughters - Helene, her sister Marlene, and Eunice - blissfully enjoyed the trappings of wealth and advantage. But Liberia was like an unwatched pot of water left boiling on the stove. And on April 12, 1980, a group of soldiers staged a coup d'état, assassinating President William Tolbert and executing his cabinet. The Coopers and the entire Congo class were now the hunted, being imprisoned, shot, tortured, and raped. After a brutal daylight attack by a ragtag crew of soldiers, Helene, Marlene, and their mother fled Sugar Beach, and then Liberia, for America. They left Eunice behind. A world away, Helene tried to assimilate as an American teenager. At the University of North Carolina at Chapel Hill she found her passion in journalism, eventually becoming a reporter for the Wall Street Journal and the New York Times. She reported from every part of the globe - except Africa - as Liberia descended into war-torn, third-world hell. But in 2003 a near-death experience in Iraq convinced Helene that Liberia - and Eunice - could wait no longer. At once a deeply personal memoir and an examination of a violent and stratified country, The House at Sugar Beach tells of tragedy, forgiveness, and transcendence with unflinching honesty and a survivor's gentle humor. And at its heart, it is a story of Helene Cooper's long voyage home. 1. Language: English. Narrator: Helene Cooper. Audio sample: http://samples.audible.de/bk/sans/001522/bk_sans_001522_sample.mp3. Digital audiobook in aax.
Food habits in West Africa, including Nigeria are mainly based on tuber crops (cassava, yam) and cereals (maize, rice, millet). These foods, although they have high nutritional values, the quality of protein they provide,leaves much to be desired. There are many cases of malnutrition and deaths of infants.It is thus necessary to suggest, that increasing consumption of foods rich in proteins is needed.Cowpea is an ideal inexpensive source of protein in African diets. In Nigeria,it can be consumed in different forms, either through direct cooking (whole grain cooking), processing into 'akara' (fried cowpea balls), 'moin- moin' (steamed cowpea cake), or as a component of other meals as in cowpea soup and rice.Cowpea is very palatable, highly nutritious and relatively free of metabolites or other toxins.The nutritive value of cowpea lies in its high protein content of about 23%, which is double that of cereals, fat content of 1.3%, fibre content of 1.8%, carbohydrate content of 67%, and water content of 8-9%.Studies in over 40 countries of the world show a direct link between consumption of dry beans and reduced incidences of chronic diseases including cancer, and for child survival.
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Burkinabe cuisine, that is, the cuisine of Burkina Faso, is typical of west Africa, and is based around staple foods of sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra. Grilled meat is common, particularly mutton, goat, beef and fish. Fufu, (variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste of potatoes usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the Moroccan dish couscous. A plate of fufu accompanied with peanut soup. In Western Africa, fufu is usually made from cassava, yams, and sometimes combined with cocoyam, plantains, or maize. In Ghana, fufu is mostly made from boiled cassava and unripe plantain beaten together, as well as from cocoyam.