From Cindy Williams
The John & Bonnie Boyd Hospitality & Culinary Library’s collection of books about African cooking, and books by African cooks keeps growing! Two of our newest are Taste of Tanzania: Modern Swahili Recipes for the West by Miriam R. Kinunda, and Stuart Brown’s Mma Ramotswe’s Cookbook. Brown’s book is based on the highly successful, and very readable, mystery series by Alexander McCall Smith set in contemporary Botswana.
This Saturday, Senior Line Chef Serigne Mbaye of Commander’s Palace will demonstrate a dish that is part of his culinary heritage, from Africa to New Orleans. Chef Mbaye lived for many years in West Africa and is thoroughly versed in Senegalese cooking. He participated with Chef Pierre Thiam in the "Jolof to Jambalaya" event held at SoFAB on March 27th. Adding a whole smoked lamb to the festivities was Howard Conyers, PhD, SoFAB’s Research Fellow, Pitmaster, Rocket Scientist and BBQ Guru.
Africa is a huge continent with a rich variety of cuisines, climates, plants, animals, fishes and ingredients. Come investigate this wealth in our books at the Boyd Library.