The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa is out now from Jonathan Ball Publishers!

The Contemporary African Kitchen is a curated collection of 120 home cooking recipes from some of the most exciting culinary voices of Africa today.

A new take on the Phaidon culinary regional showcase, the home cooking recipes in this beautiful, bold, and elegant collection of recipes by chefs originate from across the five regions of the African continent.

Organised geographically, the book covers the Northern, Eastern, Western, Central and Southern areas of Africa, viewed through the lens of the most exciting 33 chefs and culinary voices personally selected by James Beard Award-winner Alexander Smalls.

The expert essay and recipe contributors to this groundbreaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library. The 120 home cooking recipes range from iconic – Egyptian Okra Stew and Puff Puff – to lesser-known dishes Plantain Frittata and Scallops with Hibiscus Sauce.

With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz and Michael Adé Elégbèdé, the essay and recipe contributors to this groundbreaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.

Chefs and countries featured:

Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo); Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

About the authors

Alexander Smalls is a James Beard Award-winning chef, author and restaurateur. He was the co-owner of Harlem restaurants The Cecil and Minton’s, and the curator of the African food hall Alkebulan in Dubai, which showcases the food and culture of Africa. He is also a world-renowned opera singer and the winner of both a Grammy and Tony Award. He lives in New York City.

Nina Oduro is an entrepreneur, writer and inclusion strategist. As co-founder and CEO of Dine Diaspora, she connects people and brands to African diaspora food culture. Her accolades include recognition as a 2020 Change-maker in Washington, DC’s Food System by Washington City Paper, and an honoree in the Future of Ghana’s 30 under 30.

Categories Africa Cookery International Non-fiction

Tags Alexander Smalls Cookery Cooking Jonathan Ball Publishers New books New releases Nina Oduro The Contemporary African Kitchen