Sheen Barbara. Foods of Kenya

Kidhaven Press, 2011. — 64 p. — (Taste of Culture) — ISBN10: 0737748133, ISBN13: 978-0737748130.Age Range: 10-13 years
Grade Level: 5-8Describes the regional cuisine of Kenya, including information on traditional dishes, and provides recipes for such famous Kenyan meals as groundnut stew, maandazi, and irio.This is a nicely illustrated and very informative book. However, I was expecting a cookbook for adults; instead, this is primarily a review of foods, agriculture, and daily cooking life in Kenya written for a children's/young teen audience; a few receipes of common foods are included througout the text. A nice summary, however, for anyone who has lived in Kenya or wants more detailed but basic information about its foods. This is NOT a cookbook in the usual sense; however, there does not appear to be much in the way of actual Kenyan cookbooks on the market. This is an alternative to consider.Grade 4–6 — These titles offer easy, delicious recipes (some with as few as two ingredients) and insights into the cultures that produced them. Many of the ingredients discussed will be exotic to American audiences, such as teff, a grain that grows only in or near Ethiopia. It is used to make injera, a flatbread served at every meal. Handily, the recipe for kategna, or spicy toast, substitutes readily available flour tortillas for injera. Each volume is well researched, and culture and food go hand-in-hand. Many Ethiopians observe 200 fast days throughout the year, which is, of course, reflected in their diet. Three groups of people — Spanish and Asian settlers, and African slaves — all had a hand in making rice and peas popular in the Caribbean. Along with olive oil, garlic is a popular part of cooking in Spain. Frustratingly, while garlic soup is mentioned and pictured, no recipe for it is included. Each title ends with a metric conversion chart and extensive chapter notes. Clear, large full-color photographs spice up the texts. The language is inviting and not overly challenging, and each book could be used for reports on culture as well for cooking. These tasty books, especially the more obscure Ethiopian title, will be appreciated in most libraries