Sandler, Bea. The African Cookbook: Menus and Recipes From Eleven African Countries and the Island of Zanzibar. New York: Citadel Press Book, 1993.
This is a gorgeous cookbook. Not just for the recipes and menus, but also for the art. The illustrations by Diane and Leo Dillon are amazing. My personal favorite introduces the recipes of Tanzania (p. 57).
In the first half of the cookbook the recipes cover all the regions of African cooking. In addition each chapter has a section on the culture of the region, how meals are served (traditionally) and how you, the American cook, can pull off your own Tanzanian, South African or Liberian meal. The second half of the cookbook covers additional recipes. Chapters are gouped by product – fish, poultry, beef, starch, etc.
Something else I find interesting is the nontraditional layout of each recipe. You won’t find a list of ingredients and then preparation instructions. Instead, each ingredient is presented as needed in the preparation instructions. Something I am never good at is reading through the entire recipe before starting and with The African Cookbook that step would be imperative.
BookLust Twist: From More Book Lust in the chapter “Africa: A Reader’s Itinerary” (p4).
~*LunaSea*~ 
Have you tried any of the recipes yet?
Please take pictures and let us know which ones are your favorites.
I love cookbooks and new recipes. But, am often intimidated by ones that are really different from tradition cuisine. Having a recommendation from someone that you know has made and liked a recipe can be a big help.
I haven’t made any recipes yet – just been enoying the text right now. I’ll definitely make something from it soon! Stay tuned, as they say! 😉
Jolynna~ I wanted to add (now that I’ve had time to read through some of the recipes) that you shouldn’t be intimidated! Every recipe has very common, recognizable ingredients! For example Samaki Wa Kukuango is fish, salt, garlic powder, onions, tomato, butter and red pepper! It’s served with rice and lemon slices.