Festive wishlist 2020: 10 lekker local recipe books for the foodies in your life
The festive season is a time for feasting on delicious, proudly South African dishes. Have a browse of these recently published recipe books for inspiration!
From culinary delights spanning the African continent to comforting home food and even recipes for kids, our selection has something for everyone.
Check out the list:
In Bibi’s Kitchen by Hawa Hassan and Julia Turshen
Grandmothers from eight eastern African countries welcome you into their kitchens to share flavourful recipes and stories of family, love and tradition in this transporting cookbook-meets-travelogue.
In this incredible volume, renowned food writer Julia Turshen and Somali chef Hawa Hassan present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists ‘see the real Zanzibar’ by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, a real-life princess from Tanzania, who now lives in suburban New York and makes a mean Matoke (Stewed Plantains with Beans and Beef); and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).
Through Julia and Hawa’s writing – and their own personal stories – the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi’s Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary. Available now for preorder.
Africola: Slow Food, Fast Words, Cult Chef by Duncan Welgemoed
World-renowned South African-born chef Duncan Welgemoed takes us on a brash, bold and boozy journey of culinary delight, drawing inspiration from his internationally acclaimed restaurant Africola.
Duncan’s approach to food is fearless, take-no-prisoners, daring and exciting. Inspired by his South African heritage, Duncan has created a cookbook which encompasses the rich and varied flavours of his childhood. At the tender age of 21, Duncan was working as head chef at The Goose at Britwell Salome, Oxford, when it was awarded a Michelin star. Since then, his career has skyrocketed, from working at the world-renowned Le Manoir aux Quat Saisons to conquering the whole of France in the words of Marco Pierre White, before becoming the most famous chef in the entire world.
Stepping out of limelight and retreating from the world of Michelin, Duncan moved to Adelaide, Australia, where he set up his restaurant Africola. His food is cooked on fire, in embers or ashes, in ovens, or cast-iron pots – from whole smoked pig South African/Australian style, to homemade biltong, hot smoked mackerel and horseradish, whole roasted cauliflower with tahini sauce, and the world’s greatest roast potato recipe for complete idiots.
The food is all about using sustainably sourced, low-impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that ‘open another box in your palate and in your mind’. There is a slew of intensely flavourful, veg-forward dishes, a culinary encyclopaedia of ferments, condiments and pickles along with a solid pastry section and a bunch of ridiculous cocktails. Plus, a soundtrack to accompany the food.
Home Food with Zero Guilt! by Trish van der Nest
‘Mealtimes have always given me my most precious memories! I pour much love into the dishes I create – with fresh ingredients, real food, and a constant eye on what is healthy.’
Take a culinary journey homewards with Trish as your guide and host.
For many years, she’s been gathering recipes from friends, family, chefs and foodies from all over the globe and preparing food that her friends and family devour.
Uncomplicated to create, and with easy-to-source ingredients, everyone can serve these treasured low-carb recipes with success.
Think of long tables filled with abundant and delicious food shared with love and laughter.
This is Trish’s signature style: comforting, delectable and healthy!
Siba – Let’s Cook by Siba Mtongana
For kids, by kids … with a little help from Ms Sibalicious!
Let’s Cook is jam-packed with nutritious and delicious, easy to-do meals and snacks for any occasion, from lunchboxes to smoothies and so much more.
Siba has taken the fuss out of the kitchen, and created recipes for mom and dad to whip up with their little ones’ help.
Step by step, Siba equips her youngest fans with the skills they need to become the next Big Thing in the kitchen.
Mom and dad, don’t worry, Siba has you covered too, because Let’s Cook has recipes created with the whole family in mind! Let’s get cooking!
Welcome to My Table by Siba Mtongana
Calling all busy professionals, married or single parents, young people who want to glam up their meals but don’t have the time to spend hours in the kitchen – this is the book for you!
Siba Mtongana is the Queen of Convenience. She shows you how to make dinner in no time; and provides the kind of tips that’ll make something you whipped up in under an hour look like you’ve been slaving over the stove all day.
Siba’s recipes reflect her local roots, international food trends and some of the exotic flavours and ideas she’s picked up on her travels around the world.
You’ll find ways to jazz up salads and veggies; discover deeply satisfying roasts and mouth-watering fish dishes. Her ‘Local is Lekker’ section provides a personal take on an array of traditional South African favourites.
Nude 2 by Armand Aucamp
Follow Armand Aucamp as he brings to the table 50 more fresh, light, budget-friendly and perfectly balanced low-carb and keto dishes in his latest cookbook, Nude 2.
In the follow-up to his acclaimed cookbook Nude, Armand raises the bar even more. Here he presents to banting and keto enthusiasts, as well as newcomers, an indispensable addition to a carb-conscious way of eating – with a summery twist.
In Nude 2 Armand continues in his creative explorations and offers delectable salads, pastas, dinner-party dishes, as well as healthy treats for the whole family. He shows how to create dishes using healthy, affordable ingredients with step-by-step, beautifully photographed recipes.
Armand, one of South Africa’s best-known actors and low-carb personalities, has again proven just how nude a low-carb lifestyle can be – incredibly simple and budget-friendly without compromising on nutrition and taste.
Weber’s Ultimate Braai Book by Jamie Purviance
Weber has done it again! This latest offering is exactly what you’d expect from the world’s foremost barbecue company. Innovative recipes, imaginative ingredients, fabulous photography, and a wealth of sound advice for both novice cooks and experienced braai-masters.
When it comes to mastery of the cooking fire, the Weber chefs really know their stuff. So light up the braai and allow Jamie Purviance, Weber’s award-winning culinary consultant, to tantalise your tastebuds with everything from chicken and steak to seafood, vegetables and desserts, all prepared on a Weber charcoal or gas braai.
For new braaiers, the Introduction offers sound advice on how to handle the four Ts: temperature, time, technique and tools, and explains the mysteries of direct and indirect heat, and how to use a smoker.
Pizzas done to perfection, burgers with attitude, succulent ribs, Texas-style brisket, spatchcocked chicken and even roast turkey are all within your grasp, thanks to the detailed step-by-step instructions and photographs. Also available in Afrikaans as Weber se Beste Braaiboek.
Temptations: Exquisite tastes with an exotic touch by Prim Reddy and Niranj Pather
Prim Reddy and Niranj Pather are South Africans of Indian origin who embrace the diverse culinary offering of cosmopolitan South Africa.
Temptations is a reflection of their philosophy, a cookbook encompassing various cultures and featuring heritage recipes passed down through generations, as well as dishes experienced on their travels. To these they have added their own flair and the resulting flavours are incredible. The array of recipes will transport you from local Indian cuisine and exotic offerings from the sub-continent, through local braaivleis (barbecue) and salads, to Italian, Spanish, Greek, Portuguese and African flavours. Every recipe has a story.
Best of all, these are meals that are quick and easy but that will make a home chef feel like a million bucks. They exude laughter and happiness, sharing and celebration. Niranj and Prim’s motto is that food isn’t just about sustenance; it’s about the experience, irrespective of how simple the offering may be.
Tapas with Liam Tomlin
Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles.
After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well-balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner, owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’
This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam’s restaurants.
Out of an African Kitchen: Recipes and Stories by Nicky Fitzgerald
Perched on the edge of the Great Rift Valley overlooking Kenya’s lovely Maasai Mara, Angama Mara and its bush kitchen draws inspiration from the finest ingredients to be found in Kenya: beautiful vegetables from the highlands, tropical fruits a-plenty from the coast, cheese from a renowned supplier just outside of Nairobi, prawns from Malindi, freshwater fish from Lake Victoria and beef from the north.
As you will discover as you read this book, Kenyan cuisine is deeply influenced by Arab-inspired Swahili dishes from the coast and Indian food from the significant communities that have called this country home for many generations. Aren’t your taste buds dancing with delight at the very thought?
This quirky anthology of recipes, reminiscences, anecdotes and stories was compiled and written in honour of the chefs at Angama Mara, and its guests who made the dream possible.
Compiled by Nicky Fitzgerald, with photographs by Sam Linsell.
Plus, one more!
Set a Table by Karen Dudley
Although technically released in 2018, Set a Table is a bonus addition to the wishlist this year.
In the wake of Covid-19, Karen Dudley was sadly forced to close down her famous Woodstock restaurant, The Kitchen, which inspired many of the scrumptious recipes in Set a Table. Now is the perfect time to buy a copy of the book and support Karen in her future endeavours.
The recipes are carefully selected to showcase exceptional flavour, but are easily achievable at home. The Duck Salad with Cashews or the Seared Salmon Sashimi with Vietnamese Caramel are as triumphant as the Asparagus Avgolemono and the Indian-Spiced Cauliflower with Coconut Coriander Relish. These are recipes that are loved by makers and tasters alike.
In addition to the splendid recipes, Karen considers the importance of inviting people into your home to eat around your table. The photographs are rich and beautiful, shot by the extraordinarily talented Claire Gunn, who manages to convey the intimacy and sumptuousness of actual dinner parties thrown by Karen in her home and at her restaurants, The Kitchen and The Dining Room.
This is a beautiful book which will draw people in with its visual allure, win their hearts with Karen’s entertaining and insightful observations and have people buying extra copies to share with their friends for its irresistible originality.