Savor Africa — 54 Iconic Dishes That Capture the Continent's Flavour and Soul

Africa is a continent of 54 countries and food traditions that evolved independently across every climate zone on earth. The standard Savor Africa covers 20 of the most representative dishes. This expanded edition covers 54, drawing from culinary traditions that rarely appear in English-language cookbooks.

Beyond the Familiar

Most people who encounter African food in Western countries encounter three traditions: West African (jollof rice, suya, egusi soup), North African (tagine, couscous, harissa), and Ethiopian (injera, tibs, doro wat). This expanded edition goes significantly further — covering Swahili Coast cooking, Southern African braai traditions, Central African palm oil dishes, and the island cuisines of Comoros, Madagascar, and Sao Tome.

Highlights From the 54 Dishes

• Thiebu dienne (Senegal) — the national dish. Fish and rice slow-cooked in fermented tomato base.
• Ndole (Cameroon) — bitter leaf stew with groundnuts and palm oil.
• Injera with doro wat (Ethiopia) — sourdough flatbread with slow-braised chicken in niter kibbeh.
• Langouste a la vanille (Comoros) — spiny lobster in vanilla sauce with coconut oil.
• Bobotie (South Africa) — spiced minced meat baked with egg custard, the Cape Malay contribution to South African cooking.
• Muamba de Galinha (Angola) — chicken in palm oil with okra and chilli.
• Poulet DG (Cameroon) — chicken with plantain in palm oil. One of the most popular celebration dishes in Central Africa.
• Brochettes (Rwanda) — grilled meat skewers in tallow, sold at roadside stands across the Great Lakes region.

The Ancestral Fat Traditions Across 54 Countries

What this expanded edition makes clear is that the seed oil replacement of traditional African cooking fats was an economic choice driven by cheap industrial imports from the 1980s onward. Red palm oil, groundnut oil, shea butter, coconut oil, ghee, and rendered animal fats were the original cooking mediums of African cuisine. This book returns 54 dishes to those foundations.

See also the standard Savor Africa cookbook covering 20 essential West, North and East African recipes.

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What Is Inside Savor Africa — 54 Dishes

54 dishes across all five major African culinary regions: West Africa (20 dishes), North Africa (15), East Africa and the Horn (10), Central Africa (5), Southern Africa (4). Adds coastal East African Swahili cuisine (coconut oil-based fish dishes), additional Ethiopian and Eritrean recipes, and a section on South African braai culture using beef tallow and lamb fat.

The fat map of Africa is covered explicitly — palm oil for West African, olive oil for North African, niter kibbeh for Ethiopian and Eritrean, coconut oil for coastal East African, animal tallow for East and Southern African grilling. Each section opens with a one-page fat guide.

Who This Book Is For

For the reader who finished the original Savor Africa and wanted more — more cuisines, more depth, more of the regional variation that makes African cooking as internally diverse as European cooking.

What new dishes are in the 54-dish edition?

Major additions: Swahili coast coconut fish curry, Kenyan nyama choma, Ugandan matoke, South African braai chicken in tallow, and 5 new Ethiopian recipes.

Is it available in print?

Yes — both Kindle and paperback on Amazon.