Paper Palate

I recently received a copy to review of Discovery of a Continent by Marcus Samuelsson. This particular copy is currently available only at Starbucks and contains nearly 100 recipes from all over Africa, as well as five additional African-inspired Starbucks barista recipes created especially for this book (including a coffee-enhanced Two-Alarm Pumpkin Chili).

As soon as I had the book in my hands, I knew I was going to like it. The first thing you’ll notice about Discovery of a Continent is that it’s bright and colourful and draws you in with vibrant pictures not only of the food of Africa, but also of the land and the people. To completely cover a continent as large as Africa in one book is an impossible feat, but Samuelsson does a commendable job of choosing recipes that are inspired from many different countries and regions.

The book begins with a section on Spice Blends and Rubs (such as Ginger Paste and Green Masala), followed by Condiments, Sauces and Dips (I’m looking forward to trying Papaya Ketchup and Mango Sambal) that are then used to make up a variety of dishes later on, but which can also be used to experiment on your own. Those chapters are followed by Salads and Sides (which contains the recipe below for a fantastic Pomegranate Rice), Breads and Sandwiches, Vegetables, Fish and Seafood, Poultry and Meat and finally, Desserts and Drinks. Each chapter contains recipes that are spice filled and diverse, a delicious reflection of the continent.

One of the things I enjoyed the most about this cookbook is that the recipes are intertwined with Samuelsson’s stories about Africa and its influence on worldwide cooking - from the markets in Marrakech to a cooking school outside of Cape Town. Discovery of a Continent will take you on a flavourful journey and give you a feel for the spice and variety that make up Africa.

Pomegranate Rice

2 T spiced butter* or unsalted butter
2 cups broken jasmine rice or long-grain white rice
½ cup olive oil
2 shallots, chopped
One 2-inch piece ginger, peeled and grated
1 cinnamon stick
3 cups chicken stock
1 bay leaf
½ cup pistachios
Seeds from 2 pomegranates

Melt the butter* in a medium sauté pan over very low heat. Add ½ cup of the rice, stirring to coat. Cook for 30 minutes, stirring occasionally, until the rice is a nut-brown colour. Remove from heat.

Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger, cinnamon, and the remaining 1 ½ cups rice and sauté, stirring frequently, until the rice is golden brown, about 5 minutes. Add the chicken stock and bay leaf and bring to a boil. Reduce the heat, cover and simmer for 14 minutes. Remove from the heat and let sit, covered, for 10 minutes, or until all the liquid are absorbed.

Mix together the rices in a bowl, and fold in the pistachios and pomegranate seeds.

Remove the bay lea. Serve immediately or at room temperature.

6 servings.

*There is a separate recipe in the book which makes 1 pound of Spiced Butter. I used some of the same spices that the Spiced Butter called for and added them to the pan such as: cumin, cardamom, garlic, oregano, basil and turmeric.