Food of Africa

From Wikipedia

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. Early African societies were largely composed of hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As agriculture developed across the continent, there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet, leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-based diets.

African cuisine on Wikipedia Text under CC BY-SA 4.0

Regions 5

North Africa West Africa Central Africa East Africa & the Horn Southern Africa

Articles 2

Africa›West Africa›Nigeria

The Long Argument Over Jollof Rice

A one-pot rice dish that half of West Africa claims, and a fight worth having — because the argument is really about technique.

Jollof Rice Rice Palm Oil Scotch Bonnet One-pot

Africa›East Africa & the Horn›Ethiopia

Injera, a Bread, a Plate and a Clock

Ethiopia's sour teff flatbread is cutlery, crockery and starch at once — and a three-day fermentation that most of the world has no equivalent for.

Injera Teff Doro Wat Berbere Fermentation