Afro-vegan: Farm-fresh African, Caribbean, and Southern Food Remixed: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]

Product Information

Inspired by Zoe Alakija's British-Nigerian heritage, this book takes you on a journey through some of her favourite recipes including jollof arancini and plantain brownies. Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system.

It is important to note that cultural strengths are our healthy practices that survive the examination of growth and progress. Payments made using National Book Tokens are processed by National Book Tokens Ltd, and you can read their Terms and Conditions here. A fun, contemporary twist on the food of her childhood, she cleverly blends the flavours and colours of West Africa with vegan ingredients. Inspired by Zoe's British-Nigerian heritage, the eclectic fusion recipes - from jollof aracini to plantain brownies - give a playful, contemporary twist to the joy-infused food of her childhood. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey.To my Black Nigerian parents whose colonial education had provided a means out of their small villages, intellectually leaning as further away from our culture seemed to be the path they led their children down.

I have caught myself in those moments, and I have reminded myself that dominance does not equate to better. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Blending these colourful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Bryant graduated from the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City.Of the five children of my parents, I am perhaps the most interested and knowledgeable in our culture and even still, I know too little. African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. This experience for me has been somewhat transformational in the sense that before being vegan, I constantly wondered if I had arrived at the point where I no longer had to put myself under a microscope to judge whether I had completely become myself. This is cooking that empowers and encourages, and tells the story of the nourishment of a community.