Saka Saka: South of the Sahara – Adventures in African Cooking (Anto Cocagne, Aline Princet) Oysters Son takes us through the

Son takes us through the neighborhoods and streets most tourists never see

This gorgeous illustrated

griddled wild rice cakes

These recipes have become a beloved part of American cuisine

This lushly photographed cookbook features recipes for basic ciders

Saka Saka: South of the Sahara – Adventures in African Cooking (Anto Cocagne, Aline Princet) Oysters Son takes us through theChef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. We will discover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks. And since no one evokes