Africa

Africa

By
Gaye Weeden, Hayley Smorgon, Natalie King
Contains
21 recipes
Published by
Hardie Grant Books
ISBN
1740662865
Photographer
Mark Roper

Jews living in the countries of Africa introduced into their cooking the new flavours they encountered there. Following a North African and Italian tradition, Libyan cuisine has acquired exotic tastes and blended flavours; Moroccan cooking features both Arabic and French aspects, exemplified by fragrant couscous. In contrast, the Jews of South Africa and Zimbabwe have interpreted traditional dishes to incorporate the zesty flavours of Portugal and heavy glazes for barbecues.

Featured Recipes in this Chapter

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