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This is a list of African cuisines. A cuisine is a characteristic style of cooking practices and traditions, [ 1 ] often associated with a specific culture . The various cuisines of Africa use a combination of locally available fruits , cereal grains and vegetables , as well as milk and meat products.
Five African dishes with three buns from Nigeria. Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques.
Foods that are now important parts of African cuisine such as maize and potatoes were not common until the 19th century. [12] The influence of African food on Caribbean, Brazilian, American Lowcountry cuisine, and Cajun cuisine from Louisiana is seen in rice dishes and green stews like the Afro-Caribbean efo, duckanoo and callaloo.
Additional foods include onions, garlic, chiles and peanuts. [3] Meat can be scarce in the Central African Republic, although fish is used in a variety of dishes, and other sources of protein include peanuts and insects such as cicadas, grasshoppers, crickets and termites. [3] Common meats in Central African cuisine include chicken and goat. [2]
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, crayfish, coconuts and squash. Agriculture was introduced to South Africa by the Bantu peoples, who continue in the cultivation of grain, starch fruit and root tubers — in the manner of maize, squash and sweet potatoes, following their introduction in the Columbian exchange, displacing the production of many ...