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African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.[1]
Traditionally, the various cuisines of Africa use a combination of plant-and seed-based ingredients,[2][3] without having food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.[4][5]
Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.[2][6]
^Cusack, Igor (December 2000). "African cuisines: Recipes for nationbuilding?". Journal of African Cultural Studies. 13 (2): 207–225. doi:10.1080/713674313. ISSN 1369-6815. S2CID 145320645.
^ abSchool Foodservice Journal. American School Food Service Association. 1977. p. 36. Retrieved 30 November 2017.
^Neo-Africanism: The New Ideology for a New Africa. Trafford Publishing. 2008. p. 505. ISBN 978-1-4251-7678-5. Retrieved 30 November 2017.
^"Food". African Fest USA. Archived from the original on 20 September 2020. Retrieved 24 May 2020.
^"Food Alive and Well". Carifika Canada. Retrieved 27 May 2020.[permanent dead link]
^Njogu, K.; Ngeta, K.; Wanjau, M. (2010). Ethnic Diversity in Eastern Africa: Opportunities and Challenges. Twaweza Communications. pp. 78–79. ISBN 978-9966-7244-8-9. Retrieved 30 November 2017.
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