This book contains a collection of recipes by African students from various parts of the continent and by others who have lived and worked in Africa. While primarily a cookbook, it also can help refute generalizations and stereotypes about Africa. Part 1, "Cooking in Africa," is designed to give students background information on the customs surrounding food preparation and eating in Africa. Part 2, "Recipes," offers an idea of the variety of foods eaten in Africa. Included are recipes for soup/stews, fish, chicken, meat, rice/staple dishes, vegetables, breads, snacks/sweets, condiments, preserves, and beverages. Part 3 "Measurement and Cooking,""Special Foods, Ingredients, and Substitutes," and "Sources of African Foods in the U.S.A." provides useful information for individuals trying to prepare African meals. (APG)