Seasonality & Sustainability

African cooking is seasonal and sustainable, in essence. In all the African countries I have lived, the food is always freshly cooked with the best available seasonal produce. This is our way of life. We eat mangoes only in the mango season, for example. We have always cooked nose to tail, using every possible inch of each ingredient. A farm-to-table lifestyle (often garden-to-table) is most prevalent.

Across Africa, produce like banana leaves are used to store and to cook foods, such as in liboké de poisson, popular in the Congo Basin, and Fragrant Fish in Banana Leaves (see page 152). I have also found them to be a great alternative for grilling or roasting instead of using foil. Recipes such as Tunisian Tagine (see page 64) are a great way to use the inevitable leftover parsley and herbs, which can also be frozen, while recipes such as Pumpkin Pepper Soup (see page 71) or Ras el Hanout Rainbow Roast (see page 102) are perfect for any leftover spuds and vegetables you may have lying around.

For many of us cooking at home, it may not always be easy to find the freshest seasonal produce and my recipes do not ignore that, offering swaps and alternatives where possible, and I encourage my cooks to make do with what they have. Substitutes are highly encouraged and suggested, from using different types of

chilies, swapping seasonal spuds, greens and more. While this book includes lots of plant- based recipes, I have also shared tips for vegan and vegetarian variations where they are not. Feel free to play around with substitutes that work for you. By cooking with the best of what the season has to offer and the magic of what you have at home wherever you are in the world, you can make each dish new and interesting every time.

At the back of the book you will find treasured recipes for sauces, spice blends and marinades, which will not only come in handy across the book but will serve as useful condiments to add a burst of sunshine to your plate. The ingredients used here are accessible from a variety of food providers, such as your local farmers' markets, African, Asian, Middle Eastern or Indian neighborhood grocers, in supermarkets or just a click away online.

See Africana Produce & Pantry on page 16 for more.

Kola nuts last longer in the mouth of those who love them

AFRICAN PROVERB