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Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal Hardcover – November 15, 2022

by Marie Kacouchia (Author)
Editors' pick Best Cookbooks, Food & Wine
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An authentically African and naturally vegan culinary journey across the continent

Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavorful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including:
  • Peanut Hummus
  • Cassava Tabbouleh with Radishes and Herbs
  • Yassa Burger
  • Paprika-Spiced Plantain Chips
  • Sweet Potato and Ginger Loaf
  • Coconut Rice Pudding
  • Lemongrass Lemonade, and so much more!
Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods―like cacao, garlic, ginger, and sweet potato―that make these recipes both mouthwatering and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favorites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen. 72 color photographs
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  1. Print length
    192 pages
  2. Language
    English
  3. Publisher
    The Experiment
  4. Publication date
    November 15, 2022
  5. Dimensions
    7.8 x 0.8 x 9.8 inches
  6. ISBN-10
    1615199004
  7. ISBN-13
    978-1615199006
  8. See all details
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From the Publisher

vegan africa

The First Pan-African Vegan Cookbook

Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa.

vegan africa

Cassava Tabbouleh with Radishes and Herbs

Serves 4 | Prep Time: 20 min | Cook Time: 2 hours, 15 min

For generations, a large Lebanese population has made Côte d’Ivoire their home. Ivorians are very fond of dishes that come from the country of cedar trees. This tabbouleh, a combination of two iconic dishes—tabbouleh from Lebanon and attiéké from Côte d’Ivoire—is my way of paying homage to the cross-cultural sharing that makes Côte d’Ivoire so rich.

Instructions

  1. Steam the attiéké for 15 min in a steamer or heat in a microwave for 1- 2 min to reheat it. Place in a large bowl.
  2. Add the radishes, scallions, mint, and parsley.
  3. To make the dressing, mix the lemon juice, oil, garlic powder, salt, and pepper in a small bowl. Pour over the tabbouleh and toss to combine.
  4. Season with salt and black pepper. Serve immediately so the attiéké doesn’t get soggy.

Ingredients

  • 1 small ball (14 ounces/400 g) prepared attiéké (cassava couscous)
  • 1 bunch radishes, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 1 bunch mint, chopped
  • 1 bunch parsley, chopped
  • Juice of 1 lemon
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic powder
vegan africa
polish'd caribbean vegan east meets vegan plant-based india fresh from poland
Polish'd Caribbean Vegan East Meets Vegan Plant-Based India Fresh from Poland
See Details
Customer Reviews
4.1 out of 5 stars
35
4.6 out of 5 stars
890
4.6 out of 5 stars
362
4.7 out of 5 stars
253
4.8 out of 5 stars
403
Price $22.05 $26.95 $13.49 $23.99 —
More from The Experiment Publishing Michał Korkosz presents 100 fresh, modern Polish vegetarian recipes—from new takes on traditional favorites to fusions from around the world, with his award-winning food photography. Spice up your life with authentic Caribbean recipes—veganized! Barbadian chef Taymer Mason shares over 200 authentic, beautifully photographed recipes. When Sasha Gill went vegan, she didn’t leave family home-cooked favorites behind. She proves that Asian cooking can be plant-based, easy, affordable, and delicious, with 90 recipes. Dr. Sheil Shukla celebrates Indian cuisine with 100 stunningly photographed vegan recipes that utilize fresh, healthy produce to capture the indelible flavors of India. A one-of-a-kind vegetarian Polish cookbook, featuring over 80 creative, modern, and comforting recipes that showcase the abundant vegetable-forward recipes of Poland.

Editorial Reviews

Review

"A Delish Top 20 Best Vegetarian Cookbook Ever Published
A Food Network Best Vegan Cookbook of 2022
Amazon Editors’ Picks: Best Cookbook
A Brittle Paper Top 100 Notable African Book of 2022

"Kacouchia dives into the plant-based cuisines of 15 African countries through 70 recipes like chakalaka and yam akpessi, illustrated with breathtaking photography and insightful storytelling."
― Epicurious

"Through gorgeously photographed and easy-to-execute recipes . . . Kacouchia connects the Black vegan movement today to its humblest beginnings."
― Atlanta Journal-Constitution

"Years of cooking experience, 15 countries worth of traditions, and countless childhood memories from growing up on the Ivory Coast all add up to Marie Kacouchia’s beautiful tome of flavorful, naturally plant-based African dishes."
― Food Network Best Vegan Cookbook of 2022

"I made a hard stop when I saw Marie Kacouchia’s recipe for Vermicelli Rice with Spinach and Cashews . . . It’s terrific."
― The Washington Post

"Kacouchia’s book is replete with coconut milk and cacao, plantain and cassava, watermelon and mango, at least in part a capturing of her childhood memories: of her mother’s fragrant stews, of fried plantain on the beach after church."
― The Guardian

"A rich tapestry of dishes perfect for the home cook. A true feast for the eyes, Vegan Africa is a beautiful journey through native African superfoods, and the diverse culinary histories of Africa. Kacouchia’s coconut lime french toast is the end-all-be-all french toast recipe, as far as we're concerned."
― Delish

"Kacouchia highlights naturally plant-based dishes. . . . It’s the perfect way to reset for the new year."
― Thrillist

"This vegan bible shows us the ins and outs of 15 African cuisines in 70 vibrant and nourishing recipes. One taste of these original dishes will have you itching to get back in the kitchen."
― VegNews

"No dish in this book feels lacking, twisted, or marred by their vegan-ness, rather giving the sense of a full and rich diet."
― The Caterer

"Inviting photography promises healthy and nourishing meals. . . . An excellent array of dishes emphasizing that plants are the foundation of African diets, with meals well worth making at home."
― Booklist

"Mouth-watering. . . . Generously illustrated with stunning color photos, this wonderful blend of African vegan recipes is sure to entice."
― Library Journal

"Vegan Africa is packed with a wide variety of recipes from across the continent. . . . The easy-to-follow recipes are complemented by a brief introduction that highlights the health benefits of the vegetables, grains, and legumes they use, and by dozens of beautiful photographs of the dishes and their ingredients."
― Foreword

"In Vegan Africa, Kacouchia strikes a balance between recipes that are plant-based by nature and adaptations."
― National Post

About the Author

Marie Kacouchia is a young Parisian who embraces the cultural references of her two homelands: France and the Ivory Coast. Passionate about cooking, her goal is to promote this singular culture of hers, between the culture of origin and that of the host country, through cuisine that is essentially mixed. She lives in Paris, France.

Product details

  • Publisher ‏ : ‎ The Experiment; Revised edition (November 15, 2022)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 192 pages
  • ISBN-10 ‏ : ‎ 1615199004
  • ISBN-13 ‏ : ‎ 978-1615199006
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 7.8 x 0.8 x 9.8 inches
  • Customer Reviews:

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Customer reviews

4.8 out of 5 stars
4.8 out of 5
114 global ratings

Customers say

Customers find the recipes delicious and easy to follow. They also appreciate the elegant pictures.

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RecipesConcisenessIllustrations
10 customers mention "Recipes"10 positive0 negative

Customers find the recipes in the book delicious, easy to follow, and inspirational. They also say the book has spicy, full of umami, and rich dishes.

"...prepared the Red Cabbage with Okra and I must day that the veggies were a great combo but the dressing did not do a lot for me...." Read more

"...Despite the few little mistakes I mentioned, this is a good cookbook and I’m glad I bought it. There are many recipes I still want to try...." Read more

"...The recipes are simple and straightforward, using accessible ingredients: Vinaigrette with balsamic vinegar, mustard, and raw diced vegetables;..." Read more

"Wow. Every single recipe rocks- whether you’re vegan or not. I’m so obsessed with this cookbook and I generally collect cookbooks...." Read more

5 customers mention "Conciseness"5 positive0 negative

Customers find the book concise and easy to follow. They also say it's good for beginners.

"I don’t know where to start as every recipe looks so inviting. Recipes straight forward and simple without unusual ingredients—I’m sure that this..." Read more

"...The recipes are simple and straightforward, using accessible ingredients: Vinaigrette with balsamic vinegar, mustard, and raw diced vegetables;..." Read more

"So far everything I have tried has been delicious. Clear instructions on how to prep food and nice pictures" Read more

"The dishes are not exceedingly complex or difficult. Everything used in the preparation of a meal is fresh, the way it grows in the garden...." Read more

3 customers mention "Illustrations"3 positive0 negative

Customers appreciate the elegant pictures in the book.

"...Clear instructions on how to prep food and nice pictures" Read more

"...I also love the elegant pictures! I will be offering thus book to all my friends who wants to eat more plant based dishes. With gratitude!" Read more

"Absolutely beautiful book..." Read more

Yum!
5 out of 5 stars
Yum!
Have tried a few recipes out of this book and both were amazing! Easy to follow recipes and even easier to eat! My husband and I are not vegan but decided to try anyway. Neither one of us were disappointed. Cannot wait to continue making these yummy dishes!
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Top reviews from the United States

Ida S Moser
5.0 out of 5 stars Absolutely beautiful book
Reviewed in the United States on July 16, 2023
Verified Purchase
I don’t know where to start as every recipe looks so inviting. Recipes straight forward and simple without unusual ingredients—I’m sure that this book will be a hit!
Update:

I’ve prepared the Red Cabbage with Okra and I must day that the veggies were a great combo but the dressing did not do a lot for me.

The chilled watermelon, tomato and mango soup was very nice. I would’ve appreciated a sugestion for a garnish—I added pumpkin seeds and sprouts—both added a nice crunch and flavor.

The rice with green lentils and onion was phenonemal. Perfect combo of flavors! Husband wanted it more saucy but I was happy with the dry and great flavors.
5 people found this helpful
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LFL
5.0 out of 5 stars Many cuisines represented, not just the usual suspects
Reviewed in the United States on March 9, 2023
Verified Purchase
Editing my review to share more about the recipes I’ve made, see the bottom.

This is a good cookbook; I’ve made a couple of things from it that I really liked. I love using unusual (for me) ingredients and tasting new (to me) flavors. So I also love that this cookbook has more than just the usual recipes you see in cookbooks that focus on Africa (hummus, jollof rice, peanut stew, fried plantains).

These are in there but so are recipes from countries and cultures that aren’t usually represented in cookbooks about Africa, such as Ghana, the Ivory Coast, Angola, South Africa, Ethiopia, Somalia, Tonga. There are Eggplant and Plantain Stew, Potato and Olive Stew, Grilled Squash with Harissa, Vermicelli Rice with Spinach and Cashews, and more.

There are also some creative twists on foods that are traditionally made with animal products, and photos of most if not all the recipes.

Update 5/1/23

Things I’ve made:

Red Red, a Ghanaian stew made with black-eyed peas, tomatoes, hot peppers, and red palm oil. This is one of my favorites. It was spicy, full of umami, and rich.

Sautéed Spinach and Plantains. I’m convinced there’s a copy editing error and the amount of spinach should be 1.5 pounds, not 1.5 kilos (3 1/3 pounds). The latter is a ridiculous amount of spinach and the flavors balance out much better when it’ made with just 1.5 pounds. Made that way, it’s very very good.

Cauliflower Yassa with Olives — Our olives were weirdly sweetness, which kind of ruined it and made it too sugary. Also there’s too much onion for me, it was very sharp.

Potato Stew with Olives — Delicious, just cut the potatoes half the size she says to or smaller because on low heat they took a lot longer than the directions say to be done. This will work well with any good quality olives IMO, they don’t have to be green ones.

Egusi Stew —I ordered egusi from Amazon and it was a bit bitter; I’m not sure if it’s supposed to or if it was starting to go bad. If you want to try egusi I recommend buying it whole, then grinding, and freezing to store. However, as the internet will tell you, egusi can also be substituted with RAW pumpkin seeds (pepitas), and since for this recipe you have to get out the food processor anyway for other ingredients, it won’t even make extra dishes to grind those and use them. I’ll do that next time. This recipe was really different for me; I’ve never had anything like it. I liked it a lot and will probably make again but with raw pumpkin seeds.

Atakilt Wat (Ethiopian Cabbage, Potatoes and Carrots) — this was one of my favorites. I’ve had it at Ethiopian restaurants in the past and this version was just as tasty. I was worried that the flavors would be too subtle but they were perfect. Jut once again I recommend cutting the potatoes smaller than use says so that they will be ready before the cabbage is overcooked.

(By the way, for those of you who don’t want to damage the climate even more than we all already have, Amazon sells sustainable palm oil from Africa.)

Despite the few little mistakes I mentioned, this is a good cookbook and I’m glad I bought it. There are many recipes I still want to try. I’ll update this review if I make more.
47 people found this helpful
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historybuff87
5.0 out of 5 stars Good for beginners
Reviewed in the United States on September 17, 2023
Verified Purchase
This would be a great cookbook for a beginner cook!

The recipes are simple and straightforward, using accessible ingredients: Vinaigrette with balsamic vinegar, mustard, and raw diced vegetables; Tomato Sauce made with onions, garlic, chiles, and tomato paste; Crunchy "Spiced" Chickpeas tossed with curry powder then roasted; Plantain Chips tossed with paprika then oven-baked, Sweet Potato Fries tossed with garlic powder and paprika, then baked; Ginger-Carrot Soup made with garlic, ginger, carrots, cumin, and coconut milk; Vegetable Soup made with lentils, veggies, rosemary, and thyme; "Grilled" Squash tossed with harissa powder then baked (not grilled, somewhat confusingly); Potato, Pea, and Corn Mash made with only boiled potatoes, canned peas, canned corn, salt, and pepper. A few recipes, like for South African Bobotie, and Pilau Rice, seem to have a bit more complex flavors.

Most of the recipes and techniques are too simple for what I'm looking for in a cookbook, but it was an interesting read, and I will pass it on to a young cook in my life who will enjoy this!
7 people found this helpful
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Christine Peterson
5.0 out of 5 stars Absolute best cookbook I’ve ever bought.
Reviewed in the United States on May 9, 2024
Verified Purchase
Wow. Every single recipe rocks- whether you’re vegan or not. I’m so obsessed with this cookbook and I generally collect cookbooks. This is my favorite. Phenomenal recipes and on a budget.
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Alyssa
4.0 out of 5 stars Interesting Book
Reviewed in the United States on November 20, 2022
This is a nice recipe book!

I wish there was more pictures, I like recipe books that include pictures for each recipe so I can see what they look like. There's a variety of recipes in this book from snacks to desserts and even drinks. This book covers a big breadth of African recipes and doesn't focus on just one countries. There's some delicious looking recipes that cover a variety of ways to make breads, plantains, and rice.

Overall an interesting find!
19 people found this helpful
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No
5.0 out of 5 stars Excellent
Reviewed in the United States on September 24, 2023
Verified Purchase
So far everything I have tried has been delicious. Clear instructions on how to prep food and nice pictures
One person found this helpful
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Graybriar
5.0 out of 5 stars Food as Mother Nature intended it to be
Reviewed in the United States on March 30, 2023
Verified Purchase
The dishes are not exceedingly complex or difficult. Everything used in the preparation of a meal is fresh, the way it grows in the garden. Excellent print, binding and organization. Vegan food and flavors presented in a way Americans are not accustomed to seeing.
4 people found this helpful
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bstempfer
5.0 out of 5 stars The book I was waiting for…
Reviewed in the United States on March 30, 2023
Verified Purchase
What a fantastic book with inspirational african vegan dish. I had been looking for a recipe book like that for years. Thank you Marie for these delicious recipes I can relate too, knowing in advance that they will be delicious. I also love the elegant pictures! I will be offering thus book to all my friends who wants to eat more plant based dishes. With gratitude!
8 people found this helpful
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Top reviews from other countries

John Hamlin
5.0 out of 5 stars Lovely Book
Reviewed in the United Kingdom on November 8, 2023
Verified Purchase
Interesting recipes beautifully presented
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Amazon Customer
4.0 out of 5 stars Lots of recipes that I want to try.
Reviewed in Canada on June 26, 2023
Verified Purchase
I like that the majority of the recipes had ingredients that are easy to find. Interesting twist on many regular vegan dishes.
One person found this helpful
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