Saka Saka: Adventures in African cooking, south of the Sahara

Jump in and discover the best recipes that the colourful and delicious cuisine of Sub-Saharan Africa has to offer. Perfect for fans of Hibiscus (Lopè Ariyo) or Zoe's Kitchen (Zoe Adjonyoh).

Named after the Congolese word for cassava leaves which pay an integral role in African cooking, Saka Saka pays tribute to food loving Africans and African culture inviting us all in to taste and savour the unique and delicious flavours on offer.

Africa is a continent made up of 54 sovereign States, with dramatically different cooking styles, traditions, and ingredients. In this vibrant and generous celebration of food, friendship and conviviality, photographer Aline Princet and Anto Cocagne, a young chef from Gabon, invite musicians, writers, artists and creatives from all over African, south of the Sahara, to share their recipes and bring the spotlight to the rich diversity of African food.

Saka Saka features a collection of authentic recipes showcasing the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia with information on its origins, key ingredients, tips and advice for the home cook on how to cook them to perfection.

Recipes include:

• Stuffed yam balls – Ghana, Nigeria
• Black-eyed pea fritters with bissap ketchup – Cameroon
• Yassa chicken – Senegal
• Sautéed okra with mushrooms – Congo Basin
• Savoury fish with eggplant – Congo Basin
• Sautéed beef with spinach sauce – Togo
• Banana fritters – West and Central Africa
• Spiced pineapple with cassava crumble
• Thiakry with strawberry coulis – West Africa
• Gnamakoudji (ginger juice) – Ivory Coast
• Kinkeliba iced tea