Best of Regional African Cooking by Harva Hachten

Paperback. January 1, 1997.

Here is a gourmet’s tour of Africa, from North African specialties like Chicken Tajin with Olives and Lemon to Zambian Groundnut Soup and Senegalese Couscous. With over 240 recipes that deliver the unique and dramatic flavors of each region: North, East, West, Central and South Africa, this is a comprehensive treasury of African cuisine.