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Cooking in West Africa: A Colonial Guide - Tew, Muriel R, and Tew, David H (Introduction by), and Saffery, David T (Introduction by)
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One of West Africas earliest recipe books, "Cooking in West Africa" was originally published in 1920 for the benefit of young bachelor district officers in Nigeria. More than 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.

Cooking in West Africa: A Colonial Guide 2007, Jeppestown Press, London

ISBN-13: 9780955393679

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