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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.
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu: Southern Africa, Botswana, Zimbabwe A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva ...
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.
During the early modern period, European explorers and slave traders influenced regional cuisines in West Africa, but only to a limited extent.However, it was European merchant and slave ships which brought chili peppers, maize and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, along with peanuts, cassava, and plantains.
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
South African cuisine (8 C, 78 P) South Sudanese cuisine (6 P) Sudanese cuisine (14 P) T. Tanzanian cuisine (2 C, 11 P) Togolese cuisine (1 C, 11 P) Tunisian cuisine ...
Global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific region, country [2] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide.