Cooking in West Africa: A Colonial Guide

One of West Africas 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 cooks 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.