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One of West Africa's earliest
recipe books, "Cooking in West Africa"
was originally published in 1920, and written for the benefit of young
bachelor district officers in Nigeria. Over 200 recipes use local
ingredients such as ripe, sweet mangoes, beef from zebu oxen, green
paw-paw and fresh ground-nuts, together with imported staples such as
tinned sausages and condensed milk. Hints on stocking a cook's box and
cooking for colleagues struck down with fever are interspersed with
delightful vintage advertisements. This book is a piece of West African history - to read, savour and enjoy.
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