By Anto Cocagne and Aline Princet
Bring the flavours, spices and colours of Africa to your table with the deliciously bright and bold creations in Saka Saka. Anto Cocagne, aka Chef Anto, will take you on a culinary journey from the Ivory Coast to Cameroon, Congo and beyond. Interspersed throughout mouth-watering street food, delicious appetisers and sweet treats you'll find pantry tips and nostalgic anecdotes from Chef Anto because what’s food without a bit of family history?! Saka Saka is a beautiful ode to the vibrance of the African culture and comfort of home and community, packed with gorgeous imagery and a modern-meets-traditional approach to cultural cooking.
Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, RRP $45.00.
Sautéed Beef with Spinach Sauce
This dish is a variation of égousi, a dish that is very popular in West Africa. It is generally eaten with offal, especially tripe, but if you are not a fan, a beef fillet will work really well.
Serves: 4
500g beef fillet (or eye fillet)
2 tbsp red nokoss (recipe below)
500g English spinach
Splash of vinegar, for washing
50mL red palm oil
4 tbsp orange nokoss (recipe below)
100g ground African pistachios or pepitas (see tip)
Salt & pepper
For serving
A few mustard greens
Roasted African pistachios or pepitas
1. Slice the beef into thin strips. Put the strips in a bowl with the red nokoss and mix well. Cover and set aside for 1 hour in the fridge.
この記事は Eat Well の Issue #43 版に掲載されています。
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この記事は Eat Well の Issue #43 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
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Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
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Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
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Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
