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

**<big>Notable Dishes</big>**

Bitter Leaf Soup

## References

## Further reading
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## External links