Pauline Awino Pinnock, a chef and hailing from Nairobi, Kenya, has written her first cookbook, “Africa Eats: Traditional & Ancient Foods for the Modern Kitchen,” due out in May. Among the recipes she covers in the book are several from East Africa: matoke, a green banana stew from Uganda; bhajia potatoes baked in chickpea flour from Kenya; and baris iskukaris, a dish of generously seasoned rice from Somalia. She will discuss the book during a virtual program for Les Dames d’Escoffier New York, a non-profit organization supporting women in the hospitality industry, of which she is a member. There will be a demonstration of making fresh ginger tea; participants on Zoom who have pre-registered for the tea set can prepare it during the program.
Africa Eats: Traditional & Ancient Foods for the Modern Kitchen, Feb. 24 at 6:30 p.m., $20, with fresh ginger tea kit, $30, ldny.org.
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