Africana More than 100 recipes and flavors inspired by a rich continent

Nigerian British culinary instructor and TV personality Umah-Shaylor debuts with an irresistible introduction to pan-African fusion fare. Shakshuka, originally Tunisian, becomes a "marriage of North and West African flavors" by adding chunks of fried plantains to the pot of simmering tomatoes, onion, peppers, and egg. Umah-Shaylor also gives the meaty South African casserole bobotie a vegan makeover with lentils, mushrooms, spices, and dried fruits, and streamlines the process of making injera bread with a shortcut involving vinegar and a brief ferment. A comprehensive guide to the "African pantry" primes readers on ingredients such as selim pepper, Calabash nutmeg, and baobab powder. Umah-Shaylor makes an impressive case for the versatility of these ingredients: hibiscus syrup, for example, is delicious in salad dressings, on glazed popcorn, and as a topper for chocolate-orange cake. Home cooks with an appetite for food heritage and kitchen adventure will appreciate this passionate and welcoming exploration of tastes from across Africa. (Mar.)