Somali Americans celebrate a shared heritage at mealtime. No matter what country they first called home, no matter how they found their way to Minnesota, members of this community come together over shaah, bur, and halwa (that is, tea, beignets, and sweets). Realizing how quickly traditions can change in a culture on the move, Somali American students set out to preserve their culinary legacy by interviewing family members, researching available and alternative ingredients, and testing kitchen techniques. In Soo Fariista / Come Sit Down, seventy recipes for everything from sambusa (stuffed pastry) to suqaar (curry stew) to basbousa (honey and nut cake) honor memories and flavors from East Africa with adjustments for American realities. An introduction explores Somali foodways and their transitions in the United States, and each contributor is highlighted with his or her story, told in Somali (with translation) or English. Notes on the recipes share the students' journey from "a little of this and a little of that" to methods that will bring success in Somali American cooking to novices and practiced hands alike.