“[A]n important and enchanting cookbook by Anto Cocagne … Saka Saka extends the young chef’s reach to a global audience with stories and recipes that make you want to get cooking … Adding to the delight of this beautifully designed cookbook are Princet’s photos, not only of the recipes but of African musicians, actors, writers and other personalities posing with foods from the African pantry … and sharing their favorite African dishes, taste memories, and bits of cooking advice.” —Los Angeles Times Best Cookbook of 2022

“Saka Saka contains conversations with artists and cultural icons from across the African continent alongside recipes inspired by those conversations. The collection is an ambitious survey of familiar dishes that strives to take readers on a journey through East, West and Central Africa. Anto Cocagne’s solution to connecting the cuisines south of the Sahara is clever: Many of the base sauces introduced in the beginning of the book accent or anchor the recipes throughout … By revisiting these foundational components, the recipes highlight the versatility of the regions’ ingredients. Experienced cooks and those with some familiarity of African cuisines will feel challenged, inspired, and right at home.” —Yewande Komolafe, New York Times Best Cookbook of 2022

“[A] snappy book … if you’re looking for dishes that push the boundaries of your palate, Saka Saka has you covered … For the curious American cook who wants more than weeknight dinner hacks, this engrossing book will point in a new direction, whether you head for the thiep bou dien (grouper, cassava, pumpkin and ‘dried fish and shell’) or a slightly more familiar black-eyed-pea and beet hummus.” —The New York Times, “Eight Dazzling New Cookbooks”

“[A]n adventure through sub-Saharan Africa. Named after a cassava leaf dish, this book combines recipes, portraits, and interviews that introduce African cuisine to the global consumer. Appealing dishes include everything from sides and appetizers to street food and desserts, all showcasing the beauty and art of food from Africa and the connection people have to it. Cocagne encourages readers to revise the misconceptions that food from Africa is too oily, too spicy, or too rich: in reality it is healthy and diverse … With all the love that the continent has to offer this book is a must for cooking collections.” —Booklist, Starred Review

“In Saka Saka, Gabonese and French chef Anto Cocagne celebrates sub-Saharan African cuisine. The invigorating recipes […] spotlight fresh, nourishing staples with creative flourishes […] It details foods that are pertinent to both, with a helpful pantry list, and dispels misconceptions about African food being too oily or spicy, encouraging everyone to explore its bold tastes […] Saka Saka is a congenial, welcoming cookbook that celebrates Africa’s culinary profile with tantalizing dishes and eye-catching photographs.” —Foreword Reviews, Starred Review

“Chef Cocagne celebrates ‘the tastes of Sub-Saharan Africa’ in this vibrant [debut] … In an appealing introduction, she focuses on the region’s history … the information is fascinating. Cocagne covers everything from eating with one’s hands to the absence of frozen food in Africa. Most recipes offer helpful substitutions … The range of cuisines is vast: Ravioli are filled with smoked mackerel and amaranth leaves; a chapter on street food includes fried dumplings and grilled sea bream; and desserts encompass crème brûlée with baobab powder, and mbouraké made by pounding stale bread, sugar, and evaporated milk. Meanwhile, interviews with Sub-Saharan African personalities—such as radio host Soro Solo and designer Aïssé N’Diaye—fold in enlivening cultural tidbits … making it an important entry in the growing number of books about African cuisines.”—Publishers Weekly

“[A] cookbook that educates, dazzles, and—most importantly—is delectable … Cocagne’s informative text goes beyond flavors to discuss sub-Saharan cultures … Princet’s vibrant photography delivers energy … This cookbook will delight readers and home cooks alike as an introduction to sub-Saharan cuisine, and its recipes will quickly become go-tos.” —Library Journal