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In Bibi's Kitchen Cookbook
In Bibi's Kitchen Cookbook
In Bibi's Kitchen Cookbook
In Bibi's Kitchen Cookbook
In Bibi's Kitchen Cookbook
In Bibi's Kitchen Cookbook
In Bibi's Kitchen Cookbook

In Bibi's Kitchen Cookbook

Regular price
$ 29.99
Sale price
$ 29.99

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! Somali chef Hawa Hassan and renowned food writer Julia Turshen present the recipes and stories of bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. These countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla.

In the cookbook 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).

The Details:

  • by Hawa Hassan with Julia Turshen
  • Recipes come from bibis in various African nations, collected by the authors
  • Recipes from 8 African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea
  • 75 recipes
  • Hardcover, 288 Pages
The Chefs:
  • 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 Turshen is the bestselling author of Now and Again; Feed the Resistance (best cookbook of the year according to Eater) and Small Victories (named one of the best cookbooks of the year by the New York Times and NPR). She has written for the New York Times, the Washington Post, the Wall Street Journal, Vogue, Bon Appétit, 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.