Introducing the world to African cooking Lerato Umah-Shaylor publication with HQ Africana is packed with traditional and innovative African recipes. Lerato a cook, a presenter, a food writer is a leading advocate a star of African cuisine. Her vision has always been to promote a healthy-eating life based on African food and as an entrepreneur she has hosted many supper clubs and cooking classes. Inspired from her time in the kitchen with her parents, traditional cooking is the basis of her ideas and passion into foods of her life.
publishing
Lopè Ariyo loves devising innovative African recipes. Lopè a rising star of African food, a healthy-eating advocate, a recent math graduate is also a social media expert, photo and video tech-savvy entrepreneur. All of these skills were required plus passion to win her the top prize in the Red magazine and Harper Collins publishing competition 2016. With imagination and inspiration from your heritage, yes you can turn your African cooking skills into a career and business.
A lot of hard work, research and thought has gone into producing this cook book. Initially the sumptuous gold colours, design style and layout stand out from other books which make me really like it. It looks and feels like a quality hardback. The Ghanaian Kente *cloth style is used throughout and in the content section divides. Know this Kente has meaning in Africa and the author Zoe Adjonyoh makes us aware of this. She is saying I choose colour and textiles for a reason.
#WorldJollofRiceDay is on August 22. Read My favourite Jollof tales by inspirational cook and author Patti Gyapomaa Sloley.
The 'Queen' Of Rice Dishes - Jollof Rice
Jollof is West Africa's culinary gift to the world with a flavour all its own. It represents what paella is to Spain, Risotto is to Italy and Biriyani is to India. Packed with flavour it serves as an elegant centrepiece and a real feast for the eyes at birthday parties, christenings, weddings... at all celebrations!
From Ghanaian street food to Ethiopian restaurants, African food is here and make its mark bigger every year. The foodie revolution continues with inspirational cook and author Patti Gyapomaa Sloley.
This is good news for those of us who are tired of African food remaining in the dark, lagging behind Indian and Chinese food. Here we speak to Patti about her entrepreneurial ventures.
African Food Story
How did it start?
Thinking about writing a cook book which covers cooking from Africa? Well here is our glossary of terms to help you out. Like many industries it can take you some time to understand what people are talking about. Here we aim to give you some insight into the language used so you don't look a complete dumbo on your first meeting with an agent or publisher.
So you are an African foodie a wonderful chef, family cook or part time caterering entrepreneur. You wish to win the competition new talent in African food and would like to know how do you go about doing this? Well let break it down. The prize is a big recipe feature in the magazine Red, a cookbook deal and £10,000 advance from publishers HarperCollins. Check out the Red competition page if you have not done so.