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Friday Feast: Safaris and Spices – Get inspired by Lobster Bisque with Butter Poached Lobster, Pumpkin Fritters Spiced with Baharat and Portuguese Custard Tarts
More about the book!
Not sure what to cook for dinner tonight? Don’t worry, Jacana Media has got you covered!
It’s Friday Feast and today we are bringing you delicious recipes from Safaris & Spices: An African Food Journey by Nico Verster.
Safaris & Spices takes you on the same journey Verster experienced while travelling to the various corners of Africa. It captures the essence of food steeped in tradition and ancient recipes, while highlighting the modern diversity in the current gastronomic scene.
‘African food is hugely underrated, and modern South African cuisine is far removed from boring old bobotie and pale milk tart. I hope through Safaris & Spices we can share some much-needed culinary inspiration.’ – Nico Verster
About the book
This is an African cookbook that takes inspiration from all over the world, highlighting specific African regions and food cultures. The book features North, East, South and West African cuisine as well as the Middle Eastern, South East Asian and European recipes that have influenced and sculpted the food scene in South Africa over centuries.
Nico Verster compiled this recipe book to capture the essence of African food. He was inspired by traditional recipes but has added his own signature twist to each dish. This book highlights the modern diversity in the current gastronomic scene and reminds you why you love Africa.
With stunning photography from award-winning Jo Dreyer, the recipes will inspire you to make your own stocks, spice mixes, chutneys and sauces that can be used with an array of local dishes, as well as give you simple tips on making the most delicious cakes and desserts.
Try one of Nico’s delicious recipes from the book:
Lobster Bisque with Butter Poached Lobster
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Pumpkin Fritters Spiced with Baharat
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Portuguese Custard Tarts
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About the author
Nico Verster has spent the past 15 years as a professional chef in some of the most breathtakingly beautiful locations throughout the Middle East and South Africa.
He has worked in some of South Africa’s top boutique hotels mastering his craft of modern African cuisine.
Hotels include the Royal Portfolio Birkenhead House, Royal Malewane and LaResidence as well as some of Africa’s leading safari lodges like Phinda Private Game Reserve and Jamala Madikwe in Madikwe Game Reserve where he is currently a part owner and the permanently based head chef.
Nico spent two years travelling and studying North, East and West African cuisine to create his new book, Safaris and Spices. Destinations include Morocco, Mozambique, Tanzania, Zanzibar and Madagascar, to name a few.
Categories Cookery Lifestyle Non-fiction South Africa
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