Vegan Africa Plant-based recipes from Ethiopia to Senegal

In her first cookbook, Parisian author Kacouchia celebrates the abundance of fresh beans, legumes, grains, and vegetables found across Africa. Drawing on her Ivory Coast heritage and the culinary traditions of other countries, Kacouchia shares dishes featuring versatile ingredients like peanuts and sweet potatoes that feature prominently in all meal courses. Main courses offer varied flavor and texture combinations: Nigerian egusi, combining ground pistachios and pounded yams; Ghanaian red red, with its tomato-based broth and black eyed peas; the Yassa burger, composed of red bean patties and sweet bread; or a fusion dish like Kacouchia's creamy avocado risotto. The pleasing aromas of lemongrass, mint, basil, coconut, and dates enliven hot and cold drinks for light refreshment. Recipe directions are easy to follow, and ingredients are readily available. Inviting photography promises healthy and nourishing meals. While it would have been interesting to have more content about the individual countries represented here, overall, this is an excellent array of dishes emphasizing that plants are the foundation of African diets, with meals well worth making at home.

Kacouchia, a Franco Ivorian recipe developer, drew on her Côte d'Ivoire childhood for this book of traditional vegan recipes of Africa. The 70 recipes collected here are simple for the most part, with easy-to-find ingredients. Fruits, grains, beans, corn, seeds, and spices form the basic pantry highlighted with African superfoods such as avocado, cacao, chili peppers, garlic, ginger, kinkeliba, plantain and sweet potato. A variety of chili pepper--based sauces is followed by snacks such as hummus, small cakes, and fried plantains. Starters include a chapter of salads and soups made with fruits (orange, papaya, pineapple) and vegetables (red cabbage, corn, cauliflower). The main dishes feature stews and vegetable bowls. Many of the recipes are adaptations of dishes traditionally made with meat such as bobotie, a South African casserole here made with lentils. Finally, desserts (coconut-lemongrass muffins; peanut-date cookies) and a selection of drinks (date-infused cashew milk; basil bissap) make a mouth-watering conclusion. A list of menus for various occasions (picnic, romantic dinner, Sunday brunch) is included. VERDICT Generously illustrated with stunning color photos, this wonderful blend of African vegan recipes is sure to entice.--Phillip Oliver