A culinary and cultural journey through African cooking, south of the Sahara, with Anto Cocagne, a young chef from Gabon, showcasing authentic African cuisine and 80 original recipes, including the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia. Throughout are interwoven interviews with artists of African heritage who talk about what African food means to them. In addition to an introduction to the culinary principles, traditions and key ingredients are numerous tips and advice for the home cook on how to cook these delicious dishes to perfection.