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South African poet Trishka Saffery explores issues of contested identity like faith, nationality and heritage in an intensely personal but inspirational, often humorous, collection of short poems.

The journal of a young British colonial-era police officer in remote southern Africa. Edwin Clarke left behind his comfortable, English middle-class life as the son of a bank manager to become a mounted trooper in the British South Africa Police in Rhodesia - now Zimbabwe - in 1901.When he died in 1955, Clarke bequeathed a unique handwritten diary of his service, which is published here over 110 years later. For the first time, read his account of horseback safari across miles of unspoiled African landscape in rural Matabeleland, stalking and hunting big game.Vivid diary entries bring to life a cast of characters: gold prospectors, legendary farmers and settlers telling yarns around a camp fire at night, friendly African chiefs, and Clarke's fellow police officers. There is tragedy too - sickness, brutality and violent death, set against a fascinating account of the daily life of a colonial police officer in a remote African district in 1906.

After 350 years of settlement, British African cookery heritage draws on a creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen's club dinners, and Boer survival rations. Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of South Africa to the humid rain forests of Zambia - European communities in English-speaking Africa developed a distinctive and delicious cuisine. Engaging memories and exclusive contributions from distinguished Africans including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue Leith, Matthew Parris and Archbishop John Sentamu bring life to over 180 traditional recipes. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the unique cookery tradition of British Africa.

At last, more than a century after it was first published, a new edition of Mrs A. R. Barnes' classic 1890 cookery book.This historic and entertaining household guide is illustrated with charming and evocative black-and-white Victorian advertisements and offers over 500 recipes for southern African delicacies, including sticky melon and ginger preserve, Malay-inspired aromatic pickled fish, and spicy soetkoek biscuits.Mrs Barnes also provided her readers with useful instructions on how to make a traditional African polished cow-dung floor, how to treat snake bites, and the best method for discouraging mosquitos.A fascinating handbook, illustrating the adaptability and inventiveness of British settlers in the remote, unforgiving environment of Victorian Africa.

First published in 1909, Zimbabwe's earliest cookery book will entrance you with over 230 recipes for African delicacies: aromatic green fig preserve; savoury bobotie (a curried meat-loaf that reflects southern Africa's Malay heritage); zesty lemon pudding, and warm, spicy gingerbread. Zimbabwean originals, every one.More than fifty delightful contemporary advertisements, for long-established Zimbabwean companies like Puzey and Payne and Maskew Miller, lend vintage Edwardian style to this enchanting work.A brilliant book for anyone interested in the development of southern African cookery, or in Zimbabwean colonial history.