A Tour of African Gastronomy
Much of a nations’ culture is defined by food. The World Tourism Organization (UNWTO) has published a 90-page Tour of African Gastronomy. They suggest African cuisine is a treat hiding in plain sight that remains relatively unexplored.
The rich and endlessly diverse flavours of the continent tell stories and rituals steeped in history. Explore the legacy of centuries of amazing culinary traditions hand in hand with some of the most prominent figures of African gastronomy. Over thirty Chefs will take you on a trip around the wonderful flavours and delicacies whose preparation alone is akin to a performance.
The impossible balance between human ingenuity, natural wonder and roaring wilderness continues to fascinate travellers which turn out in flocks to explore Africa. To this day it is well known that Africa,
if anything, spells adventure. However, despite a growing number of travellers every year setting off to discover the many hidden jewels Africa has to oer there is a treat hiding in plain sight that remains relatively unexplored: its cuisines.
Whereas tourists defy safaris under the blazing sun, raft down the Zambezi River and hike the Kilimanjaro, few are those that bring the African experience to their taste buds. Inexplicably, among the many treasures the continent conceals, the food remains perhaps the biggest mystery of them all.
From the notorious tajines and couscous in the north, to a long-standing tradition of barbecued goodies, as well as splendid variety of stews and hundreds of different types of breads to heartily dip into all these rich flavours, Africa truly is an atlas of flavours. Besides, the food is not only savoury but also surprisingly healthy as many dishes are based on combinations of delicious fruits and vegetables.
eISBN: 978-92-844-2235-7 | ISBN: 978-92-844-2234-0
