The African continent is home to people from hundreds of different tribes, ethnic and social groups.

No wonder all this variety shows in African cuisine all the way through the ingredient used to the preparation and cooking techniques.The food of Africa is a combination of local fruit, grains, vegetables, milk and meat products, their own traditions and Arab, European and Asian influences.

Eating habits of the different African regions vary greatly. Milk, curd and whey would make the bulk of the diet in some areas while in others milk cannot be produced due to diseases in cattle. Grains are staple food in the Eastern African diet –where they use cattle, sheep and goats as coin and rarely, if ever, eat their meat- while Central Africa residents not only eat beef and meat with gusto, when available, but hunt for other meats at the forest as well.

Major Regional Cuisines

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