Africa is a vast continent and contains many food influences from North African to tropical recipes from near the Equator. Severe poverty in many areas has led people to eat bushmeat (apes). During the 1985 Live Aid concert, England was actually importing grain to feed cows to make meat. Here are some lovely plant-based recipes from Africa to try. For North Africa, see plant-based Middle Eastern recipe books.
Never eat rice after 24 hours (a good poison hazard). Read more on food safety for people & pets (many foods are unsafe near animal friends).
Afro Vegan is a unique book by a London-based cook, whose rich recipes blend modern British flavours with the rich colours and tastes of her Nigerian upbringing and African food in general. Combining a balance of tastes with playful presentation, these recipes are sure to expand your taste palates. Recipes include:
- Aunty Keffi’s fresh coconut chips
- Cheesy kokoro
- Mango nice cream
- The Nigerian Chapman
- Nutty plantain brownies
- Chocolate bark with hibiscus (not for pregnancy)
Zoe Alakija is a British-Nigerian cookery writer and art director, who lives in London.
vegan recipes from Ethiopia to Senegal
Vegan Africa is a book of recipes from Ethiopia to Senegal. Explore over 70 recipes from 15 countries, and cherished memories of the author’s own childhood on the Ivory Coast. The author also shines a spotlight on local superfoods like garlic, ginger, sweet potato and cacao. Learn to make:
- Peanut hummus
- Cassave tabbouleh with radishes & herbs
- Yassa burger
- Paprika-spiced plaintain chips
- Sweet potato & ginger loaf
- Coconut rice pudding
- Lemongrass lemonade
fusion African, Deep South & Caribbean recipes
Afro-Vegan (same name, different book) is by classically-trained chef and food justice activist Bryant Terry. Inspired by his Deep South, Caribbean and African roots, each menu has a banging playlist, with recipes using natural ingredients.
vegan recipes from Ethiopia
Teff Love is a super-fun book by a Portland native, offering up simple recipes for Ethiopian cooking, which is by default mostly naturally vegan. Kittee Berns demystifies this cuisine that is often served in small plates with injera dishes and spice blends. Learn to make the fermented dough staple and ye qimem zeyet (a vegan clarified butter). From saucy wots and spicy stews to stir-fries, recipes are easily made soy-and-gluten-free. So pull up a mesob (a woven stand or basket) and party African-style!