IN BIBI'S KITCHEN

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.

In this incredible volume, renowned food writer Julia Turshen and Somali chef Hawa Hassan present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. 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, a real-life princess from Tanzania, who now lives in suburban New York and makes a mean Matoke (Stewed Plantains with Beans and Beef); and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).

Through Julia and Hawa's writing - and their own personal stories - the women, and the stories behind the recipes, come to life. Hawa has a personal connection to this regions as she was born in a time of war in Somalia and at the age of four moved with her family to a U.N. refugee camp. In that difficult environment, her mother worked miracles to keep her five children safe, fed and educated. Eventually Hawa's mother was able to make her way to an apartment in Nairobi, Kenya, and three years after that, she made the painful decision to send Hawa to Seattle to live with a family friend. It would be 15 years before Hawa saw her family again.

With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, IN BIBI'S KITCHEN uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.

Julia Turshen is the bestselling author of Now and Again; Feed the Resistance, named one of the best cookbooks of the year by 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.

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.