Putting the varied cooking styles of sub-Saharan African cuisines in the spotlight is what French-Gabonese chef and author Anto Cocagne has done with this book. It’s a brilliant and thoroughly modern introduction to the ingredients, traditions, and food customs of West, Central, East, and South Africa. The recipes, updated and reinvigorated, are colorful and enticing.

Jump in and discover the best recipes that the colourful and delicious cuisine of Sub-Saharan Africa has to offer. Perfect for fans of Hibiscus (Lopè Ariyo) or Zoe's Kitchen (Zoe Adjonyoh).

Named after the Congolese word for cassava leaves which pay an integral role in African cooking, Saka Saka pays tribute to food loving Africans and African culture inviting us all in to taste and savour the unique and delicious flavours on offer.

Africa is a continent made up of 54 sovereign States, with dramatically different cooking styles, traditions, and ingredients. In this vibrant and generous celebration of food, friendship and conviviality, photographer Aline Princet and Anto Cocagne, a young chef from Gabon, invite musicians, writers, artists and creatives from all over African, south of the Sahara, to share their recipes and bring the spotlight to the rich diversity of African food.

Saka Saka features a collection of authentic recipes showcasing the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia with information on its origins, key ingredients, tips and advice for the home cook on how to cook them to perfection.

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