African cuisine

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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]