World-famous Chef Marcus Samuelsson’s 2006 cookbook, The Soul of a New Cuisine, was inspired by his travels in Africa during Ramadhan.
–Across Africa, one of the things you notice is that there isn’t the distinction between breakfast and dinner foods that we have in Europe and America. Often, breakfast will simply be leftovers from the night before—for instance, a stew made from the previous meal’s meat, served over a starch and mopped up with pieces of bread. This is particularly true during Ramadan, when both meals need to be hearty enough to get you through the day. There will also be a lot of liquids to keep people hydrated during the long fast—juices, teas, and fruits such as mango and pineapple.–
Marcus Samuelsson was born in Ethiopia but adopted by a Swedish family when he was three years old. He became famous at 25 while working a haute Swedish restaurant in NYC.