A flavorful, vibrant journey through Sub‑Saharan cuisine
Saka Saka offers an uplifting exploration of African cooking across Gabon, Senegal, Ivory Coast, Cameroon, Congo, Ethiopia, and neighboring regions. Gabonese-French chef Anto Cocagne and photographer Aline Princet blend bright, nourishing recipes with storytelling and cultural insight, celebrating everyday meals and festive dishes alike.
Featuring 80 accessible recipes—ranging from fried fritters and hearty tuber-based stews to red and green nokoss bases, peanut-crusted chicken, baobab crème brûlée, and papaya gazpacho—this cookbook bridges street food, home cooking, and elegant fare. Each dish includes chef’s tips, ingredient substitutions, and prep-level indicators, making it approachable for all levels of cooks.
Interwoven throughout are profiles of African cultural figures—musicians, writers, and artists—who share their food memories and personal connections to the dishes, creating a deeper sense of place and community.
With dazzling photography, textile-inspired design, and a thoughtful pantry guide to introduce lesser-known ingredients, Saka Saka is both a culinary adventure and a love letter to the diversity of Sub‑Saharan cuisine.
Who’s it for?
Adventurous home cooks, curious food lovers exploring African flavors, and anyone looking to discover rich cultural stories alongside modern, approachable recipes.
Spices to pair with this cookbook:
-
Grains of Paradise: Warm, peppery citrus notes that capture West African heat
-
Berbere: A bold Ethiopian blend—perfect in stews and marinades
-
Smoked Paprika: Deep, smoky flavor that translates across many Sub‑Saharan dishes
-
Cloves: Aromatic and rich, ideal for stews, bases, and poached desserts
- Ginger Powder: Earthy punch in sweet and savory recipes alike