African cuisines are unique, rich, and often based on whole, unprocessed staples found in nature. Root vegetables like cassava and yam, and grains like millet and sorghum are popular throughout the continent, with vegetables, meats, seafood, and spices varying culturally. The North generally uses more spices and legumes, Central more mild dishes and leafy greens, and the South blending spice and sweetness from foreign influence.