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A Vegan Taste of East Africa (Vegan Cookbooks) Review

The book contains recipes from a broad swath of East African nations, from Ethiopia and Sudan to Kenya and Tanzania. Some recipes (such as for injera) require more adaptation to the American or European kitchen than others. The author also includes recipes that wouldn't, it seems, be perceived by European/American readers as "exotic" enough on their own, by for example, adding grated coconut into chapati dough, which is not typically done.
Some things lose their authenticity when "translated" into vegan. This book strikes me as being more for the vegan Londoner seeking new flavors than actually reflective of the East African diet, what with its ingredient lists for soy yogurt and the like.
The book is divided into SOUPS, SNACKS, MAIN COURSES (multiple vegetables in a stew), GRAINS, VEGETABLES (mostly single vegetables), BREADS, SALADS, SAUCES AND RELISHES, DESSERTS, CAKES AND PASTRIES, and DRINKS.
It is a simple cookbook with no pictures and minimal formatting and perhaps serves as a helpful introduction to a region that is oft-forgotten in the culinary (and non-culinary) world.

A Vegan Taste of East Africa (Vegan Cookbooks) Overview

A vast region of climactic and geographic extremes, East Africa is often characterized as a wasteland of the tastebuds, where harsh conditions lead to basic, flavorless food. This vegan cookbook dispells that myth, showcasing East Africa's hearty, healthy, and delectable ingredients—from sweet potatoes and cassava to sorghum, spices, and savory curries. Italian, Indian, and Portuguese influences combine with native African traditions and tastes to create a truly unique regional flavor. The cookbook's adventurous recipes sample the best animal-free ingredients of the region to create easy-to-make and easy-to-enjoy vegan meals.

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