Saka Saka: Adventures in African Cooking, South of the Sahara
By Anto Cocagne and Aline Princet
Interlink Books, 2022
Publisher Description
In this vibrant and generous celebration of food, friendship and conviviality, Aline Princet and Anto Cocagne invite musicians, writers, artists and creatives from all over Africa, south of the Sahara, to share their recipes and bring the spotlight to focus on the rich diversity of African food.
The 80 authentic recipes showcased here include the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia, and with each recipe comes information on its origins, its key ingredients and tips and advice for the home cook on how to cook them to perfection. They use fruit, grains, vegetables, spices and are delicious, healthy, often vegetarian or vegan and some gluten-free. Interwoven throughout are interviews with the artists who talk about what African food means to them. Saka Saka pays tribute to food-loving Africans and African culture and invites us all in to taste and savour.
Find The Book
Recipes
Bases and Appetizers
- Green Nokoss (for Fish and Crustaceans)
- Red Nokoss (for Meat)
- Orange Nokoss (for Vegetables)
- Ntorolo Chile and Herb Paste
- Instant Marinade
- Niter Kibbeh Spiced Butter
- Stuffed Yam Balls
- Papaya Gazpacho
- Cream of Taro Soup with Coconut Swirl
- Cassava and Shrimp Fritters
- Bassamoise Salad
- Stuffed Crabs
- Tuna Pies
- Black-Eyed Pea Fritters
- Bissap Ketchup
- Fonio Salad with Mango
- Ngondo African Pistachio Loaf
- African Pear Dip and Yam Chips
- Black-Eyed Pea and Beet Hummus
- Kachumbari Salad
- Kitfo Ethiopian Beef Tartare
- Sea Bass Carpaccio with Green Mango
Mains
- Stuffed Mullet
- Fat Rice
- DG Chicken
- Beef Kondrè
- Yassa Chicken
- Fish in Banana Leaf
- African Salad Bowl
- Savory Fish with Eggplants
- Waatchi
- Cassava Leaves with Peanut Butter
- Peanut-Crusted Chicken My Version of Mafé
- Pèpè Soup Fish and Crustacean Soup
- Odika Smoked Chicken
- Chakalaka Spicy Vegetables and Beans
- Sautéed Okra with Mushrooms
- Nile Perch Nyembwe
- Thiep Bou Dien
- Sautéed Beef with Spinach Sauce
- Sautéed Kidneys with Lentils
- Rabbit Kedjenou
- Tuna Garba
- Folong Ravioli with Smoked Mackerel
Sides
- Allokos Fried Plantains
- Plantain Fufu
- Red Rice
- Placali Cassava Fufu
- Eggplants with Guinea Sorrel
Street Food
- Beef Baguette
- Fried Sardines
- Grilled Fish
- Banana Fritters
- Chinchins
- Cashew Nougat
- Crispy Doughnut Balls
Desserts
- Peanut Financiers
- Mango Tart
- Baobab Crème Brûlée
- Mbouraké
- Thiakry with Strawberry Coulis
- Coconut Rice with Fruit Tartare
- Evaporated Milk and Lime Ice Cream
- Sorghum Cupcakes with Whipped Ganache
- Spiced Pineapple with Cassava Crumble
- Poires Belle Hawa Poached Pears with Chocolate Sauce
Drinks
- Gnamakoudji Ginger Juice
- Bissap
- Bissapolitan
- Baba Milkshake Baobab and Banana
- Kinkeliba Iced Tea
- Ginger Citronella Lemonade
