The Delegation of the European Union to the African Union launches a book with 70 recipes from African and European countries, cooked up by AU and EU Commissioners and EU Member State Ambassadors
What do Hungarian goulash, Spanish gazpacho and Congolese Saka Saka have in common? As typical recipes from their countries, they are unique expressions of diverse cultural identities, but there is something else: all of them share the magical power of food to create social bonds around a table. From Finish Lapland to South African Cape Agulhas, Europeans and Africans alike share the passion for good food. Then, why not use this “delicious” diplomatic tool to strengthen friendship and understanding between these two continents? That is exactly the intention of the Delegation of the European Union to the African Union: they have just published an Africa-Europe Cookbook with a selection of recipes from the two continents prepared by AU and EU Commissioners, AU and EU Member State Ambassadors and other diplomats based across Africa.
Food memories: a tasty way to get to know people
The cookbook is a collection of recipes from 70 African and European countries. The colour and flavour of each dish tells us a story, and it is not only about their places of origin, but also about the people who prepared it and their emotional attachments to food. For instance, those reading the book will find out that Commissioner Ansip cannot imagine summer in Estonia without picking wild chanterelle mushrooms, the same ones he used to cook a typical Kukeseenekaste (Chanterelle sauce). “Every family has their own secret places where to pick fresh chanterelle mushrooms – these places are guarded sacredly and information is not shared with just anybody”, he reveals.
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