In The East African Cookbook, fifth-generation Tanzanian Shereen Jog shares a selection of mouth-watering recipes reflecting a cuisine that is both modern and multicultural. Yet this cuisine is rooted in the traditional methods and tastes of East Africa and India, from where a large portion of the population originates.

The traditional East African favourites in this book have evolved over the years to account for the growth of the region and the various additional cultures that have been imbibed. The new, younger generation of East Africans is worldly wise and thoroughly modern. Their exposure to global trends means that a new wave of locally enjoyed cuisine is gaining in popularity across the region. The recipe selection in the East African Cookbook is therefore as modern as it is traditional, as healthy as it is wholesome - and influenced by the different cultures found in Tanzania, as well as by Shereen's travels around the world.

Accessible to the home cook and bursting with the spices and flavours of East Africa and India, The East African Cookbook is a great way to introduce traditional East African and Indian flavours into the home.