Like so many people in America now, I have a love and deep interest in Africa. I had the privilege of going to Uganda last year and had my first taste of African cooking. The hotel we stayed at in Kampala didn’t offer true African cuisine, but when we traveled up North to Kitgum I was introduced to how a lot of rural Africa eats, well at least in Central Africa. After I returned I went to a South African restaurant in Brooklyn and found it not similar at all and eventually went looking for some cookbooks and inspiration to start my own African cooking. What surprised me in this search was a complete lack of resources and well-written African cookbooks. One I found that I really like is The Africa Cookbook by Jessica B. Harris. The only other African cookbook I found in large bookstores was Marcus Samuelsson’s Discovery of a Continent, which was sold at Starbucks for a while. I found it very hard to follow, and more of a travel log and personal journal than a serious cookbook. I also enlisted the help of my friend who also loves to cook and is South African. She had a few recipes and a book about Nelson Mandela with some recipes, but most of her serious cooking was in Afrikaans. As I continue to search for African cuisine outside of Africa, I became curious why there was such a lack of resources and interest in African food. Bookstores are lined with shelves of Italian, French, American, Organic, Spanish, cooking - I could go on and on. When I went looking for African cookbooks I usually found Moroccan and Marcus Samuelsson’s book, which I already owned.  I do recognize that African cooking is not extravagant for the most part nor particularly complex on the palate. It is however earthy, natural, simple, and usually full of protein and nutrients. When I was in Uganda I had no meat – it was not an option outside of the walls of the hotel, and usually wasn’t safe. I deeply enjoyed and savored the vegetarian dishes that were made for me at every meal by Josephine who was studying catering and hospitality. So far, I’ve made a Senegalese Peanut Butter Stew (Mafé), and South African Chicken Sosaties, which I added a great curry couscous for a side. What this quest has left me asking whether there will be a revolution and/or interest in African cooking like there is in French. Who will be the Julia Child to bring African cuisine to the Western palate?

Here’s the link to the South African Chicken Sosaties I made earlier.