I was born in East Africa and African cuisine is very close to my heart. Cassava, plantain, matoke, makai (corn) are just a few of the vegetables I love cooking with. The cuisine is a mix of spicy, savoury and sweet flavours.
Cooking African dishes brings back childhood memories so I was really excited to receive a copy of African Twist a collection of plant based recipes with an African twist written by Maggie Ogunbanwo and Huw Jones.
The book is divided into 4 sections, Starters and Soups, Mains, Desserts and Party Favourites. The selection of recipes are all vegan and the variety is super. I particularly liked the chilli flavoured with couscous and grilled vegetables, coconut rice with papaya and the plantain curry. I recreated all these recipes and they all turned out delicious. The desserts were very unusual such as the plantain loaf, banfora and chin chin a type of sweet doughnut.The aubergine dip and the ginger spritzer with pineapple was really refreshing.
The recipes are easy to follow and the illustrations are beautiful. The recipes are well laid out and the book is a nice compact size that is perfect for any kitchen shelf. You can purchase the book from Graffeg
I spent a lot of time looking through the book and I picked so many favorites, finally I decided to make the Chin Chin, it is a Nigerian street food and party snack which is made especially during Ramadan and Christmas. Chin chins are diamond shaped deep friend little doughnut type bites that are totally moreish.
I followed the Chin Chin recipe in the book, The chin chins turned out absolutely delectable.
