Sadly, African food does not, yet, have the kind of international recognition it deserves.
This is a real shame because once you discover authentic family recipes from Africa in these African cookbooks, you’ll understand just how delicious African cuisine can be.
Each of these books offers a range of traditional recipes that are simply wonderful to eat. And yes, there’s something for vegan cooking too.
Hibiscus – Lope Ariyo
Nigeria is a hard place to sum up in a single cookbook because it has several different regional/tribal culinary cultures.
However, this culinary journey through the African continent’s most populous nation is a pretty good place to start.
Some of the ingredients are occasionally hard to track down but it’s worth the effort, this Nigerian cookbook really showcases the stars of Nigerian food.
The Taste Of Egypt: Home Cooking From The Middle East by Dyan Eldaief
North African cuisine is amazing but often seems to be overlooked in favor of Arabic food from the Middle East.
If you want to know how diverse the African continent and its food culture can be – this is a great way to taste some delicious dishes that use a huge range of exciting ingredients.
The Soul Of A New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson
With more than 200 amazing recipes, this book by an Ethiopian-born author goes a long way beyond Ethiopian food and tries to give you a taste of all African countries.
It’s an ambitious project but this African cookbook delivers on its promise.
Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus
Ethiopian cuisine is, perhaps, the most original African culinary culture and this wonderful cookbook serves not just as a guide to the country’s food but also as a sort of travel guide too.
We’d strongly recommend you start by making Inerja (the local flatbread) if you want to eat like a local.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry
Yes! Africa has a rich history of vegan food and this Afro-vegan cookbook has plenty for the non-meat-eater to enjoy.
This is a stunning showcase of what can be achieved with the judicious use of herbs and spices.
We love the personal commentary from the author and it highlights his love for the continent and the ingredients it produces.
Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns
Another vegan-friendly cookbook and this one is from an Ethiopian writer who wants to show you how you can adapt many of the local recipes to use gluten-free and soy-free ingredients too.
Berns has been working in Ethiopian kitchens for more than a decade and she delivers a truly authentic insight into the food culture there while still delivering cooking techniques and ingredients that deliver the vegan goods perfectly.
Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud
This African chef has delved into the recipes and stories that make up the culinary history and cooking methods of Egypt and with a distinctly modern twist too!
We like that it begins by teaching you the best way to stock an Egyptian pantry before it embarks on delivering cooking skills.
Casablanca: My Moroccan Food by Nargisse Benkabbou
We absolutely love Moroccan cuisine and we’re not sure how we’d live without tagine or mezze now.
What makes Moroccan so unique is the blend of Arabic, African and European influences to deliver something with unique flavors that always wow the taste buds.
The Africa Cookbook by Jessica B Harris
Jessica is a world-class journalist and in this diverse cookbook, she has explored the continent far and wide to deliver insight into the food in many different places.
This is a super authentic guide to making great food in a variety of cooking styles.
Senegal: Modern Senegalese Recipes from the Source to the Bowl by Pierre Thiam
Senegalese cookery is the authentic essence of the continent. If you love a farm-to-table approach to your cuisine then this is the book for you.
It focuses on fresh ingredients and illustrates how it’s next to impossible to get a bad meal in Senegal as long as they utilize local ingredients as they are harvested.