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Three Reasons Why You Should Document Your Recipes

Submitted by West Africa Cooks on Sat, 2016-04-30 15:26
African Soup

Thinking of writing a book? Well if you can cook African, Caribbean or Southern food here are three reasons why you should start to write down, document and collect your recipes.

  1. There is a lack of diversity and inclusion at the top of the publishing industry. It's business as normal so you only hear the same story. If you document and publish your recipes you are in a position of power and management to tell your own story
  2. Inspire the next generation. Start your life now, build the future today and pass it on. Support your family now and in the future
  3. Real opportunities exist for first, second and third generation African and Caribbean entrepreneurs in the cooking, food and catering industry. There is a demand for African heritage. You are starting something you love

It is a positive idea in your mind which must be greater than reasons behind inaction. If there is no motivational drive passion and love then do not start this venture. I do though encourage you to tell the African story behind your cuisine. Get inspired tell your Jollof story. What is your recipe?

Read Jollof Rice Competition With Prize Money £1000

Why Are There So Few African Cook Books

Africa one massive continent, over 50 countries, many people, many languages. So why so few cooking books? I think there are many reasons why. We must first look at power. The power to communicated through words can never be underestimated. We are lucky to be at a time with the ability to publish words, images and video is in all our hands. All can tell their story. Now think back to a time when to read and write was considered a privilege or simply dangerous. In American during slavery no African slave in bondage were allowed to do this. Cooks of the past practiced cooking and pass it down the generations. Only in the middle of the 20th century publishing exploded with independent publishing houses owned by the wealthy decided who to document and sell this would me mostly in the European language. If you target market can read English publish and sell them what you know, your story your service and products. It has been like this for many years.

Catch Up Time

So there must be an acceleration to catch up for the lost years. Now is an exciting time which you can be catering to Africans first and second generation living in the United Kingdom and American. Also foodie interested in foods they have not tried before.

The offering home cooked African or Caribbean cuisine made with a very personal touch giving other foodies and diners a taste of Africa or the Caribbean. Global cultures have fused together and this means foodies are experimenting with culinary dishes they have never tried before. It's your chance now to tap into these good times by sharing traditional family recipes with fresh ingredients to these hungry African, Caribbean and wider European/North American foodie customers.

Discuss! We would like to hear your views. We want to hear and buy from you.

Read Top Five West African Foods

Real Opportunities Exist For African and Caribbean Entrepreneurs, Chefs And Caterers

So if you can cook the following, start documenting recipes now:

  • West African, Nigerian, Senegalese, Ghanaian, Gambian, Liberian, Sierra Leonean, Ivorian (Côte d'Ivoire) and Cameroonian
  • South African, Kenyan, Somalian, Ethiopian, Tanzanians, Zambian, Ugandan and Sudanese
  • Caribbean, Jamaican, Barbadians or Bajans, Guyana, Haitian and Cuban
  • African-American, AfroLatino, Southern and Latin
  • Soul Food, Cajun, and Creole

Also read Three Reasons Why You Should Start An African Supper Club

Finally if my Aunty Pam (Pamela Greene) had not put together her recipes in a book Favourite Sierra Leone Recipes I may not have been inspired to start this website. Attend, support with your money and then give feedback to African and Caribbean foodie events in 2016.

Keep the focus on the long term the next generation and good luck!

Leslie
West Africa Cooks
Editor