Many African diets are based on starches such as cassava, yams, plantains, and maize.
Vegetables, legumes, and fruits are also an essential part of many African diets.
Meat, particularly goat, beef, and chicken, is commonly consumed in African countries.
Seafood is also popular in coastal regions, with fish being a staple in many diets.
Spices and herbs are widely used in African cuisine to add flavor and aroma to dishes.
Fermented foods such as injera, a sourdough flatbread, and ogi, a fermented porridge, are also common in some African diets.
Many African countries have unique traditional dishes, such as jollof rice in West Africa, tagine in North Africa, and bobotie in South Africa.
In some parts of Africa, communal eating is a common practice, with food being shared from a common pot.
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