Culinary heritage is a phrase that incorporates the following: The origins of plants, herbs, animals and their distribution; the places where people first refined, enriched plants and domesticated animals. Identification of the earliest locations where people first processed, prepared, sold and ate food. These locations include restaurants, cafes, butcheries, farms, markets, breweries, groceries and hotels. The book illustrates the culinary diversity of African cuisine and of some regarding neighboring states-comparing the similarities and dually authenticating its unique palatable heritage. Written in a conversational style regarding African cuisine, it elevates the subject to essentially be exported and celebrated internationally. This handy culinary compilation will bestow the reader with explorations regarding local African lifestyles, history, art, clothing, music, perhaps even some song and dance.For tourists visiting these African countries - possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of course African Cuisine. A guide which should be included in any tourist's travel package.The recipes are spiced with conversations. From families enjoying their meal, to serving tables as a maître d' at unique restaurants. The book serves to stimulate culinary and sincere family discussions. The servings are generous regarding knowledge of food, as well as the personal and touching life experiences of the author, Eunice Rakhale-Molefe. Her recollections of her "Back-and-Front of House" experiences in the restaurant business makes it a fitting handbook for those who endeavor to indulge themselves in unique African culinary delights. When we tell our own stories, we write our own history and celebrate our own contribution to our cultural heritage. However, most people do not take the time to tell their stories. They take their stories for granted. They do not steward them, reluctant to invest their money into making their stories a reality.