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A photo is included to each of 85 recipes. The book has 94 photos. Easy to follow instructions. History of Swahili food and culture makes a good book for collages that teach Swahili language. Good Home Collection. Hardcover, paperback, ebook
The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike. Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
A collection of East-African Indian recipes intended to be shared.
Offers more than 130 colorful authentic Swahili recipes appropriate for even the greenest of at-home cooks. While most ingredients can be found in grocery stores, this book offers alternatives for those that may be more commonly available in Africa. In addition, many of the delicious recipes call for the freshest of ingredients, offering healthy and flavorful options for the everyday diet. The food taste is unique and simple to prepare. Original.
"As an introduction to how the history of an African society can be reconstructed from largely nonliterate sources, and to the Swahili in particular, . . . a model work."—International Journal of African Historical Studies
Modern Swahili Grammar is an important contribution to the study of Swahili grammar from pedagogical and lingustic perspectives, and thus relevant to both students of Swahili and scholars of linguistics and sociolinguistics. At a descriptive level, the book covers phonology, morphology and syntax. The following areas of Swahili grammar are also covered in detail: affixes, derivation, inflection, parts of speech, relatives, tenses, demonstratives of reference, pronominalisation, phrases, clauses and sentences. Grammatical explanations are always followed by exercises and comprehensive vocabulary lists are also included.
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
The history of the Swahili coast is laced with political intrigue, scandal, international commerce, war, invasion and terrorism. Stretching from Somalia in the north, through Kenya and Tanzania, to Mozambique in the south and to the great offshore islands of the coast, it is home to the Swahili people, a unique blend of Arab, African and Persian, whose story stretches back more than two thousand years and which forms the backdrop to one of Africa's oldest and greatest civilizations. Drawing on archaeology, the civic chronicles of the Swahili towns and accounts of the coast written by explorers, traders and colonialists from as far afield as Italy, China and Britain, this illustrated book tells the story of the Swahili coast. Moving from the slave markets and clove plantations of Zanzibar, to the stone towns of the Lamu Archipelago, to the fight for control of Mombasa and its great bastion, Fort Jesus, it tells the stories of Zanzibar sultans, Swahili traders, Portuguese conquerors and Christian missionaries.