Bewitchment from start to finish. Ravishingly photographed with images of freshly caught fish, places of worship, homes, multicoloured fishing boats, the Casamance river with rice paddies, palm wine, palm oil, honey and fresh oysters. Interspersed with portraits of lamb shank mafe, fonio pilaf, sorrel-okra sauce, Nigerian kilishi, coconut mussels with crispy yuca fries, red palm brownies and poached mangoes…
Host/producer of cookbook podcast Cookery by the Book
Both a cookbook and anthropological tour of Senegal of Africa’s west coast.
Chef - Freelance Food Writer - Culinary Curator, Black Culinary History