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 focus on the rich diversity of African food. The 80 authentic recipes showcased here include the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia, and with each recipe comes information on its origins, its key ingredients and tips and advice for the home cook on how to cook them to perfection. They use fruit, grains, vegetables, spices and are delicious, healthy, often vegetarian or vegan and some gluten-free. Interwoven throughout are interviews with the artists who talk about what African food means to them. Saka Saka pays tribute to food-loving Africans and African culture and invites us all in to taste and savour.
Serving Size
Makes 20
WHAT YOU NEED
²⁄³ cup (100 g) roasted peanuts
200 g (7 oz) butter
2 tbsp peanut butter
6 egg whites
200 g (7 oz) icing (confectioners’) sugar, plus extra for dusting
80 g (2¾ oz) plain (all-purpose) flour
1 tbsp crushed roasted peanuts
WHAT TO DO
Preheat the oven to 180°C (350°F). Grease a friand tin.
In a food processor, blend the roasted peanuts to a fine powder.
Melt the butter in a small pot and cook until it is lightly browned but not burnt. Add the peanut butter and leave to cool.
Beat the egg whites and icing sugar in a bowl until firm peaks form. Gently add the flour, a little at a time, then add the peanut powder and the butter mixture. Gently fold together, being careful not to deflate the egg whites.
Spoon the batter into the friand tin and sprinkle the crushed peanuts over the top. Place in the oven and bake for 15 minutes.
Serve the friands warm, dusted with icing sugar.
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