The diversity in Africa is reflected in the many local culinary traditions in terms of choice of ingredients, style of preparation and cooking techniques.
Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products.
A large and continually growing population of Africa is the new middle class: freshly educated, ambitious, sophisticated, and eagerly creating their own culinary and social arts liberally laced with ideas from their rich past, yet at the same time new. Three meals a day, school lunch programs, scientific fishing methods, and modern farming techniques have already made many of the traditions seem archaic.
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World of food and wine looks at a fascinating variety of customs and traditions in different countries across the globe, describing how the world cooks, eats, and drinks.
Domestic Life | Meals and Customs | Foods Commonly Used | Food Glossary | Special Occasions
A collection of African recipes