Tamu
A Journey Through Africa's Plant-Based Cuisine
Seiten
2026
Prestel (Verlag)
978-3-7913-9167-0 (ISBN)
Prestel (Verlag)
978-3-7913-9167-0 (ISBN)
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This richly personal cookbook celebrates African plant-based cuisine from across Africa through its regional traditions, powerful storytelling, and vibrant, nourishing recipes.
In her debut cookbook, African plant-based food educator and chef Jane Nshuti invites readers on a journey across the continent, guided by the flavors and food memories that have shaped her life—from her roots in Rwanda and the Democratic Republic of Congo to her current home in Cape Town. Blending deep cultural roots with a modern, accessible approach, Nshuti brings warmth, insight, and soul to African cooking. Organized by region—South, East, West, and North Africa—the book features more than 70 flavorful recipes, including amaranth leaf stew from South Africa, spicy cassava from Rwanda, jollof rice from Ghana, and Moroccan tagines. Each dish is grounded in memory and tradition, with personal reflections that illuminate the emotional and cultural meaning behind the meals.
From everyday comforts to celebratory feasts, Nshuti’s food fosters connection, identity, and joy. Her tips and thoughtful substitutions make unfamiliar ingredients approachable for home cooks of all levels. With bold visuals and a design that reflects the vibrancy of African tradition, this visually striking tribute to heritage, resilience, and community nourishment is ideal for vegans, food lovers, and anyone eager to explore the depth and diversity of African plant-based cooking.
In her debut cookbook, African plant-based food educator and chef Jane Nshuti invites readers on a journey across the continent, guided by the flavors and food memories that have shaped her life—from her roots in Rwanda and the Democratic Republic of Congo to her current home in Cape Town. Blending deep cultural roots with a modern, accessible approach, Nshuti brings warmth, insight, and soul to African cooking. Organized by region—South, East, West, and North Africa—the book features more than 70 flavorful recipes, including amaranth leaf stew from South Africa, spicy cassava from Rwanda, jollof rice from Ghana, and Moroccan tagines. Each dish is grounded in memory and tradition, with personal reflections that illuminate the emotional and cultural meaning behind the meals.
From everyday comforts to celebratory feasts, Nshuti’s food fosters connection, identity, and joy. Her tips and thoughtful substitutions make unfamiliar ingredients approachable for home cooks of all levels. With bold visuals and a design that reflects the vibrancy of African tradition, this visually striking tribute to heritage, resilience, and community nourishment is ideal for vegans, food lovers, and anyone eager to explore the depth and diversity of African plant-based cooking.
JANE NSHUTI is the founder of “Tamu by Jane,” a company that delivers nutritious plant-based Sunday lunches and hosts cooking classes and African feasts. Jane is an accomplished recipe developer, content creator, and food stylist. She is based in Cape Town, South Africa. LIVHUWANI RAVELE is a food photographer and recipe developer based in Milton Keynes, UK.
| Erscheint lt. Verlag | 3.3.2026 |
|---|---|
| Illustrationen | Livhuwani Ravele |
| Zusatzinfo | 120 |
| Verlagsort | Munich |
| Sprache | englisch |
| Maße | 210 x 271 mm |
| Gewicht | 567 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Reisen ► Reiseführer ► Afrika | |
| ISBN-10 | 3-7913-9167-4 / 3791391674 |
| ISBN-13 | 978-3-7913-9167-0 / 9783791391670 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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