African cuisine

Traditionally, the various cuisines of Africa use a combination of plant- and seed-based ingredients, and do not usually have food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.

Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.

Has characteristic parts: Ashanti pepper Basbousa^ar Beghrir Black-eyed peas Brik Café Touba Camel Camel milk Collards Couscous Ehuru Fried plantain Gizdodo Grains of Selim Harira^ar Harissa Kelewele Khlii Koshary^ar Kuku Paka Leaf mustard Mahdjouba^ar Moghrabieh Okra Omo tuo Paloo Pilaf Plakali Plantain Plantain chips Plov Qabili palau Ras al hanout^ar Rechta^ar Smen Taktouka Uzazi Waakye Yassa