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Food of Central Africa

Cassava in every form — kwanga loaves, saka-saka leaves, chikwangue — with moambe palm-nut sauce, bitterleaf, smoked river fish, and the ground melon seed that thickens half the pot.

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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

Countries 8

DR Congo Republic of the Congo Cameroon Gabon Equatorial Guinea Central African Republic Chad Angola

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