African cuisine

African cuisine be an integral part of de continent ein diverse cultures wey dey reflect ein long den complex history. De evolution of African cuisine be closely entwined plus de lives of de native people, wey be influenced by dema religious practices, climate den local agriculture. Na early African societies largely be composed of hunter-gatherers wey rely on foraging for wild fruits, vegetables, nuts, den hunting animals for sustenance. As na agriculture develop across de continent, na der be a gradual shift to a more settled lifestyle plus de cultivation of crops such as millet, sorghum, den later maize. Na agriculture sanso bring about a change in diet, wey dey lead to de development of a variety of culinary traditions wich dey vary by religion. Chaw African traditional dishes dey base on plant- den seed-based diets.

Each region insyd Africa develop ein own distinctive culinary practices, shaped by local ingredients, colonial history den trade. Insyd West Africa, for example, dishes often dey feature rice, millet, den beans complemented by spicy stews dem make plus fish, meat, den leafy greens. De use of chili peppers, peanuts den palm oil sanso be widespread insyd dis region. Central African cuisine on de oda hand, dey tend to be simpler wey dey rely heavily on starchy foods such as cassava den plantains, dem often serve plus sauces dem make plus peanuts anaa vegetables. Insyd East Africa, particularly insyd countries like Kenya, Tanzania, den Uganda, de cuisine dey reflect a combination of native agricultural practices den influences from trade routes plus India den de Middle East. Dem commonly dey consume staples such as maize, beans, den rice along plus dishes like Ugali (a maize-based porridge) den sukuma wiki (a dish dem make from collard greens). De coastal areas of East Africa, particularly along de Swahili coast, dey feature seafood den curries dem season plus spices such as cardamom den cloves, a direct influence of Indian den Arab traders. Southern African cuisine sanso dey display a blend of indigenous ingredients den colonial influences. Dishes such as pap (a maize-based porridge), biltong (a type of sausage) be popular insyd countries like South Africa, Botswana, den Namibia. De cuisine be characterized by de use of game meat, maize, den beans, as well as European influences introduce during colonial times. Traditionally, de various cuisines of Africa dey use a combination of plant-den seed-based ingredients, widout having food dem import. Insyd sam parts of de continent, de traditional diet dey feature an abundance of root tuber products.

Africa dey represent a rich history of adaptation, trade, den resourcefulness. While dem pronounce de regional differences, de use of local ingredients den traditional cooking techniques remain central to de continent ein culinary identity. Central Africa, East Africa, North Africa, Southern Africa den West Africa each get distinctive dishes, preparation techniques, den consumption modes.

 Central Africa 
 Countries 
 Angolan cuisine
 Cameroonian cuisine
 Cuisine of de Central African Republic
 Chadian cuisine
 Congolese cuisine
 Cuisine of Equatorial Guinea
 Gabonese cuisine
 Cuisine of São Tomé and Príncipe

 Southern Africa 

 Notable dishes 

 Inyama yenhloko

 Countries 

 Botswana cuisine
 Cuisine of Eswatini
 Cuisine of Lesotho
 Namibian cuisine
 South African cuisine
 Zimbabwe cuisine
 Mozambican cuisine

 West Africa 

 Countries 

 Benin cuisine
 Burkinabé cuisine, Burkina Faso
 Ghanaian cuisine
 Cuisine of Guinea-Bissau
 Cuisine of Guinea
 Ivorian cuisine
 Liberian cuisine
 Malian cuisine
 Mauritanian cuisine
 Nigerian cuisine
 Cuisine of Niger
 Cuisine of Saint Helena
 Senegalese cuisine
 Cuisine of Sierra Leone
 Togolese cuisine

Notable Dishes

Bitter Leaf Soup

 References 

Further reading






External links


Cuisine
Category:Food- den drink-related lists
Category:Cuisine by continent