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About this item
Highlights
- JAMES BEARD AWARD WINNER - Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.
- About the Author: Hawa Hassan is the founder and CEO of Basbaas Sauce, a line of condiments inspired by her country of origin, Somalia.
- 288 Pages
- Cooking + Food + Wine, Regional & Ethnic
Description
About the Book
"Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue"--Book Synopsis
JAMES BEARD AWARD WINNER - Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue."Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long."--Jessica B. Harris, food historian, journalist, and public speaker IACP AWARD FINALIST - LONGLISTED FOR THE ART OF EATING PRIZE - ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The New York Times Book Review, The Washington Post, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon, Town & Country
In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists "see the real Zanzibar" by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew). Through Hawa's writing--and her own personal story--the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.
Review Quotes
"What moves me most about In Bibi's Kitchen is Hawa Hassan's connection with these admirable women whose cooking traditions serve their families and help define their communities at home and abroad. I am thankful to see their faces, to meet them in their own words, and to know them and their diverse cultures far beyond the stifling generalities that America so often wields to conflate African people. This book illustrates what the wisest among us have known all along: The seat of power in food--its soul and expertise--has always begun at home, at the hands of skilled women in their kitchens."--Osayi Endolyn, James Beard Award-winning writer
"In Bibi's Kitchen is rooted in tradition and reverence, but carries forth its stories with an urgency and energy that feels brand new. The book's tenderly reported interviews and East African recipes shine a light on a group who must be seen, must be heard from. Of course we all need more bibis in our lives. And we need the ones in these pages more now than ever. In Bibi's Kitchen is an inimitable accomplishment and an essential read that will enrich kitchens and souls everywhere it lands."--Howie Kahn, New York Times bestselling author, James Beard Award winner, and host of Take Away Only
About the Author
Hawa Hassan is the founder and CEO of Basbaas Sauce, a line of condiments inspired by her country of origin, Somalia. Hawa and her brand have been featured in Forbes, the New York Times, the Observer, Grub Street, Vogue, The Cut, Eater, and more. Julia Turshen is the bestselling author of Now and Again; Feed the Resistance, named one of the best cookbooks of the year by Eater, and Small Victories; named one of the best cookbooks of the year by the New York Times and NPR. She has written for the New York Times, the Washington Post, the Wall Street Journal, Vogue, Bon Appétit, Food & Wine, and Saveur. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women and non-binary individuals in food.Dimensions (Overall): 10.1 Inches (H) x 8.1 Inches (W) x 1.2 Inches (D)
Weight: 2.6 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 288
Genre: Cooking + Food + Wine
Sub-Genre: Regional & Ethnic
Publisher: Ten Speed Press
Format: Hardcover
Author: Hawa Hassan
Language: English
Street Date: October 13, 2020
TCIN: 79679736
UPC: 9781984856739
Item Number (DPCI): 247-40-9494
Origin: Made in the USA or Imported
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Estimated ship dimensions: 1.2 inches length x 8.1 inches width x 10.1 inches height
Estimated ship weight: 2.6 pounds
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5.0 out of 5 stars with 3 reviews
Recipes are approachavle, easy, and delicious!
5 out of 5 stars
Hungry Goose - 5 years ago
To be honest, I don't know much about African cuisine. I'm embarrassed to say I've never had it before. Opening this book I was intimidated that I wouldn't be able to make any of the recipes but was happily surprised at how approachable most, if not all, the recipes are. I started bookmarking ones I wanted to try and soon enough my book was full of little tags hanging out. I'm a sucker for green sauce so the Somali Cilantro and Green Chile Pepper Sauce called out to me. The addition of coconut milk gives it an interesting twist that works great with many meats. Kunde, black-eyed peas and tomatoes in peanut sauce, is great as a side dish. Coriander and turmeric brighten the flavor while tomato adds a bit of sour to the heavy peanuts and peas. These two dishes are now on staples in my kitchen. I made Mofo Gasy, yeasted rice and coconut pancakes, for breakfast one day. Little hands kept snatching them up and putting them into mouths faster than I could cook them. I look forward to cooking more from this book. The recipes in this book are easy and straight forward. Many of the ingredients I already had on hand or could find or order easily. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
East African Grandmothers open their hearts + kitchens
5 out of 5 stars
- 5 years ago
This is an interesting collection of recipes from a diverse array of Grandmothers (Bibi’s). As in many cultures, the women are those who preserve traditions and feed their families. They also have the secrets to those seemingly simple recipes that are difficult to be replicated.
What I like about this book is that it includes a wide selection of interesting stories from voices that aren’t often heard from. It’s cohesive in that it includes recipes from African countries that touch the Indian Ocean : Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, and Comoros.
The recipes that I made are a small sampling of things in this book, including :
Shaah Cadays - a homemade chai of sorts, which drew my family out of various rooms asking what smelled so good - it also tastes wonderful.
Kachumbari - a simple cucumber and tomato salad
Xawaash - a versatile cumin heavy spice mix with a lovely smell and flavor
Chicken Biryani - a complex layered rice, vegetable, and chicken dish that feeds a crowd
Kicha - a non-yeasted flat bread
Watermelon juice with Lime, Ginger, and Mint - a refreshing and delicious drink.
I must admit I felt slightly out of my element frying things for the Chicken Biryani and the Kicha, but I’d like to learn how to be better at doing so to make the Kaimati coconut milk doughnuts.
There is so much beauty in the way that food unites and gives a sense of comfort during challenging times, including reading of the many hardships that further give me a sense of my problems of privilege. These women are a testament to love of their families and culture.
I’ve received a free copy from Ten Speed in exchange for a free and unbiased review. I hope that other publishers also take note and continue to elevate voices like these whose stories and recipes should be shared. This is a beautiful book.