An award-winning chef introduces readers to the eating traditions of Africa in a collection of more than two hundred recipes representing diverse cultures and cuisines, accompanied by a commentary on his journey of culinary exploration across the continent.

Ingredients and equipment -- Spice blends and rubs -- Condiments, sauces, and dips -- Salads and sides -- Soups and stews -- Breads, dumplings, and sandwiches -- Vegetables -- Fish and seafood -- Poultry -- Meat -- Desserts and drinks.