Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.
JAMES BEARD AWARD WINNER . Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.
"Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long."-Jessica B. Harris, food historian, journalist, and public speaker
IACP AWARD FINALIST . LONGLISTED FOR THE ART OF EATING PRIZE . ONE OF THE BEST COOKBOOKS OF THE YEAR- The New Yorker, The New York Times Book Review, The Washington Post, Bon Appetit, NPR, San Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon, Town & Country
In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations- South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists"see the real Zanzibar"by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).
Through Hawa's writing-and her own personal story-the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.
Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.
JAMES BEARD AWARD WINNER . Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.
"Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long."-Jessica B. Harris, food historian, journalist, and public speaker
IACP AWARD FINALIST . LONGLISTED FOR THE ART OF EATING PRIZE . ONE OF THE BEST COOKBOOKS OF THE YEAR- The New Yorker, The New York Times Book Review, The Washington Post, Bon Appetit, NPR, San Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon, Town & Country
In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations- South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists"see the real Zanzibar"by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).
Through Hawa's writing-and her own personal story-the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.
Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.
Hawa Hassan is the founder and CEO of Basbaas Sauce, a line of
condiments inspired by her country of origin, Somalia. Hawa and her
brand have been featured in Forbes, the New York Times, the
Observer, Grub Street, Vogue, The Cut, Eater, and more.
Julia Turshenis the bestselling author ofNow and Again;Feed the
Resistance, named one of the best cookbooks of the year by Eater,
andSmall Victories; named one of the best cookbooks of the year by
theNew York Timesand NPR. She has written for theNew York Times,
theWashington Post, theWall Street Journal, Vogue, Bon Appetit,
Food & Wine, and Saveur. She is the founder of Equity At The Table
(EATT), an inclusive digital directory of women and non-binary
individuals in food.
“What moves me most about In Bibi’s Kitchen is Hawa Hassan’s
connection with these admirable women whose cooking traditions
serve their families and help define their communities at home and
abroad. I am thankful to see their faces, to meet them in their own
words, and to know them and their diverse cultures far beyond the
stifling generalities that America so often wields to conflate
African people. This book illustrates what the wisest among us have
known all along: The seat of power in food—its soul and
expertise—has always begun at home, at the hands of skilled women
in their kitchens.”—Osayi Endolyn, James Beard Award–winning
writer
“In Bibi’s Kitchen is rooted in tradition and reverence, but
carries forth its stories with an urgency and energy that feels
brand new. The book’s tenderly reported interviews and East African
recipes shine a light on a group who must be seen, must be heard
from. Of course we all need more bibis in our lives. And we need
the ones in these pages more now than ever. In Bibi’s Kitchen is an
inimitable accomplishment and an essential read that will enrich
kitchens and souls everywhere it lands.”—Howie Kahn, New York Times
bestselling author, James Beard Award winner, and host of Take Away
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