After 350 years of settlement, British African cookery heritage
draws on a uniquely creative mix of Tudor spices, Indian feasting,
Malaysian gastronomy, Khoesan preservation techniques, Victorian
gentlemen’s club dinners, and Boer survival rations. Engaging
memories and exclusive contributions from distinguished Africans
including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue
Leith, Matthew Parris and Archbishop John Sentamu bring life to... more...