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.
About the Authors
Chef Anto Cocagne is a Gabonese woman chef who studied culinary arts and France and US before starting to work in Paris as a home chef and consultant on African cuisine. She is the artistic director of African Cooking magazine and her ambition is to popularise African cooking. Photographer Aline Princet is a food photographer with many illustrated cookbooks to her name.
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