Pauline Awino Pinnock, a chef and native of Nairobi, Kenya, has written her first cookbook, “Africa Eats: Traditional & Ancient Foods for the Modern Kitchen,” to be published in May. Among the recipes she covers in the book are several from East Africa: matoke, a green banana stew from Uganda; bhajia potatoes fried in chickpea flour from Kenya; and baris iskukaris, a dish of generously spiced rice from Somalia. She will discuss the book at a virtual program for Les Dames d’Escoffier New York, a nonprofit organization to support women in the hospitality industry, where she is a member. There will be a demonstration of how to make fresh ginger tea; participants on Zoom who have registered in advance for the tea-making kit can prepare it during the program.
Africa Eats: Traditional & Ancient Foods for the Modern Kitchen, Feb. 24 at 6:30 p.m., $20, with kit for fresh ginger tea, $30, ldny.org.
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