The roots of native African cuisine goes back to thousands of years to the Bronze Age in Northeast Africa, when early civilizations began cultivating grains such as barley and wheat. … See more

The cuisine of East Africa varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive meaning that meat products are generally absent. Cattle, sheep, pigs and goats were regarded as a form of See more

A typical West African meal is made with starchy items and can contain meat, fish as well as various spices and herbs. A wide array of staples are eaten across the region, including fufu, banku, kenkey (originating from Ghana), foutou, couscous, … See more

Central Africa expands from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River, the highlands of Kivu and the savannah of Katanga.
This region has received culinary influence of the See more

In a study of food loss and waste in North Africa, researchers found that the region was wasting about 30% of its food, which is likely to increase … See more

The cooking of the region of Southern Africa (not to be confused with the country of South Africa) is sometimes called "rainbow cuisine", as … See more

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