Tamu (a journey through Africa’s plant-based cuisine)
Learning to cook your own food is empowering, as you no longer have to rely on expensive plastic-wrapped ready-meals and takeaways. Master your favourite cuisines at home. Then every night is restaurant night!
Tamu is a richly personal cookbook that celebrates plant-based cuisine from across Africa, through regional traditions, powerful storytelling and vibrant nourishing recipes.
Read up on food safety for people and pets. Bin allium scraps (onion, leeks, garlic, shallots, chives) and tomato/citrus/rhubarb scraps (acids may harm compost creatures). Same with tea leaves and coffee grounds.
For tinned ingredients, rinse cans and remove lids (or pop ring-pulls back over holes) before recycling, to avoid wildlife getting trapped.
In her debut cookbook, African plant-based food educator and chef Jane invites readers on a journey of this vast continent – guided by the flavours and food memories that have shaped her life.
From her roots in Rwanda and the Democratic Republic of Congo, to her current home in Cape Town, South Africa.
Blending deep cultural roots with a modern approach, the author brings warmth, insight and soul to African cooking. Organised by region (South, East, West and North Africa), the book features over 70 tasty recipes including:
- Amarnath leaf stew (South Africa)
- Spicy cassava (Rwanda)
- Jollof rice (Ghana)
- Moroccan tagine
Each dish is grounded by memory and tradition, with personal reflections on the emotional and cultural meaning behind the meals.
About the author
Jane Nshuti is founder of Tamu by Jane, a company that delivers nutritious plant-based Sunday lunches and hosts cooking classes and African feasts. The book features photographs by Livhuwani Ravele (who lives here in Buckinghamshire!)
