The Africa Cookbook: Tastes of a Continent by Jessica B. Harris

  • Gebna makleyah (fried cheese)

    from The Africa Cookbook: Tastes of a Continent The Africa Cookbook by Jessica B. Harris

    • Categories: Appetizers / starters; Egyptian; Vegetarian
    • Ingredients: feta cheese; pita bread; store-cupboard ingredients
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Notes about Recipes in this book

  • Tomato and okra salad

    • mcvl on May 28, 2012

      First day of real tomatoes I made this salad -- it would be even better with fresh baby okras, but they won't appear till August, so I made do with frozen. Delicious!

  • Curried corn

    • Yuanboa on May 03, 2026

      This as excellent recipe! I used a full can of coconut milk and only 1 tomato. I did add more curry powder and also added cayenne pepper to spice it up. We all loved this dish!

  • Abrow ne nkate

    • Beebopalulu on January 20, 2020

      I enjoyed the combination of flavors , but the rest of the household all picked out the peanuts....

  • Thiebou dienn sous verre

    • mcvl on June 15, 2012

      I have to leave out all the starchy elements, but what's left is so, so good. My husband is more sensitive to chile-heat than I am, so I dunk the habanero in the cooking liquid but then remove it and follow the method Harris describes in her recipe for Moctar's Chile, cutting the habanero into tiny pieces and sprinkling it on my serving.

  • Muamba de galinha

    • quaquacat on October 16, 2021

      This was far and beyond the best chicken stew I’ve ever eaten, and it remained delicious over the several meals when we ate the leftovers. It was simple to cook after the squash was peeled and cut (kabocha). I made this with six boneless, skinless chicken thighs cut in half, with a can of diced tomatoes and farmer’s market okra and without red palm oil. The single habanero gave very little heat, so I added ground red pepper to pump it up a little.

  • Yassa au poulet classique

  • Kofta kebabs

    • Logan92995 on January 10, 2026

      These turned out surprisingly well, considering my expectations -- no accompanying sauce and a lack of salt mentioned anywhere in the recipe was slightly alarming. However, the curry powder did a lot of heavy lifting here. Served with rice (basmati in my case), as recommended by the book, though this didn't really supplement much. Also suggest only using half an onion; even then, the onion makes up a significant proportion of the kofta.

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  • ISBN 10 0684802759
  • ISBN 13 9780684802756
  • Linked ISBNs
  • Published Apr 06 1999
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent.

From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.

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