Safaris & Spices

“African food is hugely underrated, and modern South African cuisine is far removed from boring old bobotie and pale milk tart. I hope through Safaris and Spices we can share some much-needed culinary inspiration” – Nico Verster This is an African cookbook that takes inspiration from all over the world, highlighting specific African regions and food cultures. The book features North, East, South and West African cuisine as well as the Middle Eastern, South East Asian and European recipes that have influenced and sculpted the food scene in South Africa over centuries. Nico Verster compiled this recipe book to capture the essence of African food. He was inspired by traditional recipes but has added his own signature twist to each dish. This book highlights the modern diversity in the current gastronomic scene. An African food journey with stunning photography from award-winning Jo Dreyer, the recipes will inspire you to make your own stocks, spice mixes, chutneys and sauces that can be used with an array of local dishes, as well as give you simple tips on making the most delicious cakes and desserts. Chapter one: Dunes and Dhows Spice mixes, pastes and rubs Chapter two: Marimba and Mangroves Stocks and sauces Chapter three: Caftans and Cumin Soups and mains Chapter four: Baobab and Vanilla Beans Cakes, curds, coulis and custards