The journeys of current West African crops
MetadataShow full item record
CTA. 1999. The journeys of current West African crops . Spore 81. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/48462
External link to download this item: https://hdl.handle.net/10568/99583
Foods of West Africa. Their Origin and Use I F Smith. 1998. 262 pp. ISBN 0 9684255 0 x US$30 (e27.80) (excl. postage) 16 Rhapsody Lane, Ottawa, Ontario, Canada K1V 1B1. Fax: +1 613 247 0578 Email: email@example.com
Did you know that there was a time when nobody in Africa had ever eaten onions, maize, cassava, or bananas? Nobody in Africa had even ever heard of these crops. In prehistoric times Africans relied on plants like millet, rice, cowpea, baobab, and tamarind. Arab merchants introduced onion and banana between the 8th and 14th centuries; the Portuguese brought cassava and maize to the African shores during the 15th century. Ifeyironwa Smith describes the origin of a wealth of West African crops, some indigenous, others introduced from elsewhere in Africa, and some crops even from other continents. In Foods of West Africa, Smith relates when specific foods were first found to exist in Africa and provides crop-by-crop details on production and usage. The book is a botanical and culinary journey, pleasantly peppered with interesting trivia, pictures, and colour drawings. She concludes with over 100 recipes of West African foods. A book for people who are interested in history and cooking, and who are fond of good food. Foods of West Africa. Their Origin and Use I F Smith. 1998. 262 pp. ISBN 0 9684255 0 x US$30 (e27.80) (excl. postage) 16 Rhapsody Lane, Ottawa, Ontario, Canada K1V 1B1. Fax: +1 613 247 0578 Email: firstname.lastname@example.org
- CTA Spore (English)