Creole Cuisine (New Orleans, USA): The fusion of African, French, Spanish, and Caribbean flavors in Creole cuisine reflects the culinary impact of the African diaspora in America.

Afro-Brazilian Cuisine (Brazil): Influenced by African traditions and ingredients, Afro-Brazilian cuisine highlights dishes like feijoada, a hearty black bean stew with various meats.

Afro-Caribbean Cuisine (Jamaica, Trinidad and Tobago): Jerk seasoning, a popular spice blend used in Afro-Caribbean cuisine, showcases the fusion of African, Indigenous, and European influences.

Afro-Peruvian Cuisine (Peru): The Afro-Peruvian culinary tradition includes dishes like anticuchos (grilled skewers) and tacu tacu, merging African, Andean, and Spanish culinary elements.

Soul Food (Southern USA): With roots in the African diaspora, soul food incorporates collard greens, cornbread, and okra, reflecting the blending of African and Southern American flavors.

West African Jollof Rice (Nigeria, Ghana, Senegal): This savory rice dish is enjoyed across West Africa and the diaspora, displaying shared culinary traditions and ingredients.

Afro-Indian Cuisine (Mauritius, South Africa): The influence of Indian migrants in Africa has resulted in unique blends like bunny chow and biryani, reflecting a harmonious fusion of cultures.

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