A West African Cook Book: An Introduction to Good Food fromGhana, Liberia, Nigeria, and Sierra Leone

Ellen Gibson Wilson
New York: M. Evans And Company, Inc., 1971
History of Nutrition Collection
History of Medicine Collection, Vanderbilt University

Focusing on these West African countries not only enables Ellen Gibson Wilson to highlight common characteristics of West African foods, but also explore the significance of particular dishes, as well as describe the variations that may exist between the countries for the same meal.