African cuisine

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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.^[1] 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.^[2]

Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes often feature rice, millet, and beans complemented by spicy stews made with fish, meat, and leafy greens. The use of chili peppers, peanuts and palm oil is also widespread in this region. Central African cuisine on the other hand, tends to be simpler and relies heavily on starchy foods such as cassava and plantains, often served with sauces made with peanuts or vegetables.^[3] In East Africa, particularly in countries like Kenya, Tanzania, and Uganda, the cuisine reflects a combination of native agricultural practices and influences from trade routes with India and the Middle East.^[4] Staples such as maize, beans, and rice are commonly consumed along with dishes like Ugali ( a maize-based porridge) and sukuma wiki ( a dish made from collard greens). The coastal areas of East Africa, particularly along the Swahili coast, feature seafood and curries seasoned with spices such as cardamom and cloves, a direct influence of Indian and Arab traders. Southern African cuisine also displays a blend of indigenous ingredients and colonial influences. Dishes such as pap ( a maize-based porridge), biltong ( a type of sausage) are popular in countries like South Africa, Botswana, and Namibia. The cuisine is characterized by the use of game meat, maize, and beans, as well as European influences introduced during colonial times. Traditionally, the various cuisines of Africa use a combination of plant-and seed-based ingredients,^[5][6] without having food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.^[7][8]

Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.^[5][9]