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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. They eat people who have good smile and pretty face. They like to chew it very slowly so that they can taste the flavor very well. 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.<ref>{{Cite journal |last=Cusack |first=Igor |date=December 2000 |title=African cuisines: Recipes for nationbuilding? |url=http://www.tandfonline.com/doi/abs/10.1080/713674313 |journal=Journal of African Cultural Studies |language=en |volume=13 |issue=2 |pages=207–225 |doi=10.1080/713674313 |s2cid=145320645 |issn=1369-6815}}</ref>

Traditionally, the various '''[[cuisine]]s of Africa''' use a combination of plant-and seed-based ingredients,<ref name="Association 1977">{{cite book | title=School Foodservice Journal | publisher=American School Food Service Association. | issue=v. 31 | year=1977 | url=https://books.google.com/books?id=ECZJAAAAYAAJ | access-date=30 November 2017 | page=36}}</ref><ref name="Neo-Africanism 2008">{{cite book | title=Neo-Africanism: The New Ideology for a New Africa | publisher=Trafford Publishing | year=2008 | isbn=978-1-4251-7678-5 | url=https://books.google.com/books?id=2iTFsptXKrgC&pg=PA505 | access-date=30 November 2017 | page=505}}</ref> without having food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.<ref>{{Cite web|title=Food|url=https://africanfestusa.org/food/|website=African Fest USA|language=en|access-date=24 May 2020|archive-date=20 September 2020|archive-url=https://web.archive.org/web/20200920132036/https://africanfestusa.org/food/|url-status=dead}}</ref><ref>{{Cite web|title=Food Alive and Well|url=https://www.carifikacanada.org/food-alive-and-well|website=Carifika Canada|language=en-US|access-date=27 May 2020}}{{Dead link|date=April 2021 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

[[Central Africa]], [[East Africa]], [[North Africa]], [[Southern Africa]] and [[West Africa]] each have distinctive dishes, preparation techniques, and consumption modes.<ref name="Association 1977"/><ref>{{cite book | last1=Njogu | first1=K. | last2=Ngeta | first2=K. | last3=Wanjau | first3=M. | title=Ethnic Diversity in Eastern Africa: Opportunities and Challenges | publisher=Twaweza Communications | year=2010 | isbn=978-9966-7244-8-9 | url=https://books.google.com/books?id=15V7_OFkh6QC&pg=PA78 | access-date=30 November 2017 | pages=78–79}}</ref>

==History==
The roots of native [[Africa|African]] cuisine goes back to thousands of years to the [[Bronze Age]] in [[Northeast Africa]], when early civilizations began cultivating grains such as barley and wheat.<ref>{{Cite web |title=Ancient Egyptian Agriculture {{!}} Food and Agriculture Organization of the United Nations |url=https://www.fao.org/country-showcase/item-detail/en/c/1287824/ |access-date=15 May 2022 |website=www.fao.org}}</ref> Part of North Africa is in the [[Fertile Crescent]] where settled agriculture was practiced by the [[Ancient Egyptians]] in this area. Animals such as donkeys and sheep were also domesticated starting the spread of agriculture to other parts of Africa, notably [[West Africa]], although most tribes still lived a simple hunter-gather diet.<ref>{{Cite web |title=Atlas of African agriculture research and development: Revealing agriculture's place in Africa |url=https://ebrary.ifpri.org/digital/collection/p15738coll2/id/128169 |access-date=2023-04-27 |website=ebrary.ifpri.org |language=en |doi=10.2499/9780896298460}}</ref>

Arab explorers [[Leo Africanus]] and [[Ibn Battuta]] provide accounts of African food ways encountered on their travels through sub-Saharan Africa. Most European travelers stayed close to coastal areas until the 19th century. Many of their diaries also recorded details on foods and crops. Many staples were introduced later when Africa was colonized by the Europeans. Foods that are now important parts of African cuisine such as [[maize]] and [[potato]]es were not common until the 19th century.<ref>{{Cite journal |last1=Cherniwchan |first1=Jevan |last2=Moreno-Cruz |first2=Juan |date=1 January 2019 |title=Maize and precolonial Africa |journal=Journal of Development Economics |language=en |volume=136 |pages=137–150 |doi=10.1016/j.jdeveco.2018.10.008 |s2cid=158678745 |issn=0304-3878|doi-access=free }}</ref>

The influence of African food on Caribbean, Brazilian, American [[Lowcountry cuisine]], and [[Cajun cuisine]] from Louisiana is seen in rice dishes and green stews like the Afro-Caribbean [[efo]], [[duckanoo]] and [[calaloo|callaloo]]. The vegetable [[okra]], introduced from Africa, is used in classic Louisiana [[gumbo]]s, and [[American rice]] growing in the Carolina. Lowcountry was influenced by West African techniques of rice cultivation and many slaves hailed from rice growing regions of West Africa. Lowcountry cuisine is still known for its distinctive rice dishes.<ref>Freedman, P., Chaplin, J.E., & Albala, K. (2014). Food in Time and Place: The American Historical Association Companion to Food History. Berkeley: University of California Press.</ref>

== Central Africa ==

[[Central Africa]] expands from the [[Tibesti Mountains]] in the north to the vast [[rainforest]] basin of the [[Congo River]], the highlands of [[Kivu]] and the savannah of Katanga.

This region has received culinary influence of the [[Swahili people|Swahilis]] (culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the [[trans-Saharan slave trade]]. Swahili culinary influences can be found in dishes such as ''[[mandazi]]'', ''[[pilaf]]'' rice, ''[[kachumbari]]'', ''[[Samosa|sambusa]]'', and ''[[Kuku Paka|kuku paka]]''.<ref>{{cite book |last1=Coquery-Vidrovitch |first1=Catherine |last2=Mésnard |first2=Éric |title=L'esclavage intégré en Afrique (fin du xviiie-xixe siècle) |date=2013 |publisher=Cahiers Libres}}</ref>

Central African cuisine has also been influenced by the Portuguese, by way of the [[Kingdom of Kongo|Kongo]] and [[Ndongo]] Kingdoms. [[Salted fish|Salt fish]] was introduced following trade in the late 17th century, and the Kikongo term for [[salt fish]], ''[[Dried and salted cod|makayabu]]'', comes from the term ''[[bacalhau]]'' (ba-cal-ha-u).<ref>{{cite journal |last1=Thronton |first1=John |title=Early Kongo-Portuguese Relations: A New Interpretation |journal=History in Africa |date=1981 |volume=VIII |issue=I |pages=22}}</ref>

The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the regions East, West and Southern Africa because of their close proximity, e.g. ''[[babuté]]'' or ''[[bobotie]]'' is shared with the south, ''[[nyama choma]]'' with the east and ''[[:fr: Sauce gombo|gombos]]'' with West Africa.

In Central Africa, a variety of crops are grown, including yams, cassava, bananas and plantains, sweet potatoes, and cocoyams. These crops have become staples in the diet of many people in Central Africa.<ref>{{Cite book |url=https://www.bloomsburyfoodlibrary.com/encyclopedia?docid=b-9781474208642 |title=Food Cultures of the World Encyclopedia: Africa and the Middle East |date=2011 |volume=1 |publisher=© ABC-Clio Inc |isbn=978-1-4742-0864-2 |editor-last=Albala |editor-first=Ken |edition=1 |doi=10.5040/9781474208642}}</ref> ''[[Fufu]]''-like starchy foods are usually made from fermented cassava roots, but they can also be made with plantain, corn maize and yam. Fufu is served buffet-style with grilled meat, fish, stews, greens and [[Pili pili|piment]] . A variety of local ingredients are used while preparing other dishes, like [[spinach]] stew cooked with tomato, peppers, chilies, onions, and peanut butter.<ref>{{cite book | last=Newton | first=A. | title=Central Africa: a travel survival kit | publisher=Lonely Planet | series=Lonely Planet travel survival kit | year=1994 | isbn=978-0-86442-138-8 | url=https://books.google.com/books?id=pbgtAQAAIAAJ | access-date=30 November 2017 | page=77}}</ref> Eastern central Africa is also one of the few regions in Africa that uses potatoes as one of its main bases, since potatoes grow easily in the region.

Cassava plants are also consumed as cooked [[Leaf vegetable|greens]]. Groundnut (peanut) stew is also prepared, containing [[Chicken (food)|chicken]], [[okra]], [[ginger]], and other spices. Beef and chicken are favorite meat dishes, but [[bushmeat|game meat]] preparations containing [[Crocodile meat|crocodile]], [[elephant]], [[antelope]] and [[warthog]] are also served occasionally.<ref name="Huchzermeyer 2003 p. 130">{{cite book | last=Huchzermeyer | first=F.W. | title=Crocodiles: Biology, Husbandry and Diseases | publisher=CABI | year=2003 | isbn=978-0-85199-798-8 | url=https://books.google.com/books?id=4Arv-IUFnuoC&pg=PA130 | access-date=30 November 2017 | page=130}}</ref><ref name="Daniel Stiles p. 36">{{cite book | title=Elephant meat trade in Central Africa : Republic of Congo case study | publisher=Iucn | isbn=978-2-8317-1419-6 | url=https://books.google.com/books?id=TmAQWzjZ7noC&pg=PA36 | access-date=30 November 2017 | page=36}}</ref><ref name="Stiles 2011 p. 25">{{cite book | last=Stiles | first=D. | title=Elephant Meat Trade in Central Africa: Summary Report | publisher=IUCN | year=2011 | isbn=978-2-8317-1393-9 | url=https://books.google.com/books?id=AMXF9XG9YrcC&pg=PA25 | access-date=30 November 2017 | page=25}}</ref><ref name="Whitford 1877 p. 212">{{cite book | last=Whitford | first=J. | title=Trading Life in Western and Central Africa | publisher="Porcupine" Office | year=1877 | url=https://archive.org/details/tradinglifeinwe00whitgoog | access-date=30 November 2017 | page=[https://archive.org/details/tradinglifeinwe00whitgoog/page/n226 212]}}</ref><ref name="Gibbons 1898 p. 223">{{cite book | last=Gibbons | first=A.S.H. | title=Exploration and Hunting in Central Africa 1895-96 | publisher=Methuen & Company | year=1898 | url=https://archive.org/details/explorationandh00gibbgoog | access-date=30 November 2017 | page=[https://archive.org/details/explorationandh00gibbgoog/page/n267 223]}}</ref>

=== Countries ===
* [[Angolan cuisine]]
* [[Cameroonian cuisine]]
* [[Cuisine of the Central African Republic]]
* [[Chadian cuisine]]
* [[Democratic Republic of the Congo cuisine|Congolese cuisine]]
* [[Cuisine of Equatorial Guinea]]
* [[Gabonese cuisine]]
* [[Cuisine of São Tomé and Príncipe]]

==East Africa==
[[File:Ugali and cabbage.jpg|thumb|200px|''[[Ugali]]'' is pictured here with a side dish of [[cabbage]], though it is more typically eaten with [[collard greens]] (''sukuma wiki'').]]
[[File:Forodhani park food stand.jpg|thumb|Barbecued beef cubes and seafood in [[Forodhani Gardens]], [[Zanzibar]]]]
[[File:kitcha fit fit.png|thumb|right|''[[Kitcha fit-fit]]'', a mainstay in [[Ethiopian cuisine]], is presented with a scoop of fresh yoghurt and topped with ''[[berbere]]'' (spice).]]
The cuisine of [[East Africa]] varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive meaning that meat products are generally absent. [[Cattle]], [[sheep]], [[pigs]] and [[goat]]s were regarded as a form of [[currency]]<ref>{{cite web | title='A cow is as good as a man - or better.' African Initiatives in Tanzania | website=The Big Issue | date=7 August 2017 | url=https://www.bigissue.com/news/cow-good-man-better-african-initiatives-tanzania/ | access-date=30 November 2017}}</ref> and a store of wealth. They are not generally consumed as food.<ref>{{Cite web |title=livestock farming {{!}} Definition, Methods, Breeds, & Facts {{!}} Britannica |url=https://www.britannica.com/topic/livestock-farming |access-date=15 May 2022 |website=www.britannica.com |language=en}}</ref>

In some areas, traditional [[East Africa]]ns consume the milk and blood of cattle, but rarely the meat. Elsewhere, other Africans are farmers who grow a variety of grains and vegetables. [[Maize]] (corn) is the basis of ''[[ugali]]'', the local version of West and Central Africa's ''[[fufu]]''. ''Ugali'' is a starch dish eaten with meats or stews. In [[Uganda]], steamed green [[banana]]s called ''[[matoke]]'' provide the starch filler of many meals.

Around 1000 years ago, [[Oman]]i and [[Yemen]]i merchants settled on the [[Swahili Coast]]. Middle Eastern influences are especially reflected in the [[Swahili culture|Swahili]] cuisine of the coast—steamed or cooked rice with spices in [[Persian people|Persian]] style; [[saffron]], [[clove]]s, [[cinnamon]] and several other spices; and [[pomegranate]] juice.<ref>{{Cite web|title=Africa|url=https://issuu.com/andoux33/docs/africa|website=Issuu|language=en|access-date=27 May 2020}}</ref>

Several centuries later, the British and the Indians came, and both brought with them foods such as Indian spiced vegetable [[curries]], [[lentil]] [[soup]]s, ''[[chapati|chapattis]]'' and a variety of [[Pickling|pickle]]s which have influenced various local dishes. Some common ingredients used in this region include oranges, lemons, limes, chilies, capsicum peppers, maize, tomatoes, and strawberries.

In the Horn of Africa, the main traditional dishes in [[Eritrean cuisine]] and [[Ethiopian cuisine]] are ''[[Wat (food)|tsebhis]]'' (stews) served with ''[[injera]]''<ref name="Neo-Africanism 2008"/><ref name="webcitation">[https://web.archive.org/web/20021008004930/http://www.geocities.com/warsaisandiego/our_culture.htm "Eritrean Food Practices."] [https://www.webcitation.org Webcitation.org] . Accessed July 2011.</ref> (flatbread made from [[teff]],<ref name="webcitation"/> [[wheat]], or [[sorghum]]) and ''hilbet'' (paste made from [[legume]]s, mainly [[lentil]]s and [[Vicia faba|fava beans]]). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries.

Eritrean and Ethiopian food habits vary regionally. In the [[Ethiopian Highlands|highlands]], ''injera'' is the staple diet and is eaten daily among the [[Tigrinya people|Tigrinya]]. ''Injera'' is made out of teff, wheat, barley, sorghum or corn, and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the center of a low dining table. Many ''injera'' are layered on this tray and topped with various spicy stews. Diners then break into the section of ''injera'' in front of them, tearing off pieces and dipping them into the stews.

In the lowlands, the main dish is ''[[akelet]]'', a porridge-like dish made from wheat flour dough. A [[Ladle (spoon)|ladle]] is used to scoop out the top, which is filled with ''[[berbere]]'' and butter sauce and surrounded by milk or yoghurt. A small piece of dough is broken and then used to scoop up the sauce.

[[File:Alicha 1.jpg|thumb|180px|left|Typical [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine]]: ''[[Injera]]'' (pancake-like bread) and several kinds of ''wat'' (stew)]]
The best known Ethiopian/Eritrean cuisine consists of various vegetable or meat side dishes and entrées, usually a ''[[wat (food)|wat]]'', or thick [[stew]], served atop ''injera'', a large [[sourdough]] [[flatbread]] made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes.

''[[Tihlo]]'', prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no [[pork]] or [[shellfish]] of any kind, as they are forbidden in the Jewish and [[Ethiopian Orthodox Tewahedo Church|Ethiopian Orthodox Christian]] faiths. It is also very common to eat from the same dish in the center of the table with a group of people.
[[File:Halwo 003.jpg|thumb|right|''Xalwo'', the [[Somali people|Somali]] version of [[halva]], is a festive dish in [[Somali cuisine]].]]
[[Somali cuisine]] varies from region to region and consists of an exotic [[Fusion cuisine|mixture]] of diverse culinary influences. It is the product of [[Somalia]]'s rich [[Maritime history of Somalia|tradition of trade and commerce]]. Despite the variety, there remains one thing that unites the various regional cuisines: all food is served [[halal]]. There are therefore no pork dishes, [[alcoholic beverage|alcohol]] is not served, nothing that died on its own is eaten, and no blood is incorporated. ''Qaddo'' or lunch is often elaborate.

Varieties of ''bariis'' (rice), the most popular being [[basmati]], usually serve as the main dish. Spices like [[cumin]], [[cardamom]], [[cloves]], [[cinnamon]] and [[Common sage|sage]] are used to aromatize these different rice dishes. Somalis serve dinner as late as 9 pm. During [[Ramadan (calendar month)|Ramadan]], dinner is often served after [[Tarawih]] prayers, sometimes as late as 11 pm.

''Xalwo'' (halwo) or [[halva]] is a popular confection served during special occasions such as [[Eid ul-Fitr|Eid]] celebrations or wedding receptions. It is made from sugar, [[cornstarch]], [[cardamom]] powder, [[nutmeg]] powder, and [[ghee]]. Peanuts are also sometimes added to enhance texture and flavor.<ref>Barlin Ali, ''Somali Cuisine'', (AuthorHouse: 2007), p.79</ref> After meals, homes are traditionally perfumed using [[frankincense]] (''lubaan'') or [[incense]] (''cuunsi''), which is prepared inside an [[Censer|incense burner]] referred to as a ''[[dabqaad]]''.

Food and nutrition security in East Africa (Rwanda, Burundi and South Sudan) is a significant issue. The region has been plagued by drought, conflict and economic instability since the 1990s. The current situation is characterized by low levels of food availability and high levels of malnutrition among young children. The solution proposed for this problem is to increase local food production. This would be achieved by increasing agricultural productivity by improving soil fertility and water management, which will help farmers grow more crops per year. This will also help reduce poverty in the region by providing more employment opportunities for local people.<ref>{{Cite book |last=Lokuruka |first=Michael N. I. |title=Food Security in Africa |chapter-url=https://www.intechopen.com/state.item.id |chapter=Food and Nutrition Security in East Africa (Rwanda, Burundi and South Sudan): Status, Challenges and Prospects |date=2020-12-09 |publisher=IntechOpen |isbn=978-1-78985-734-4 |language=en |doi=10.5772/intechopen.95037 |s2cid=230576924 }}{{Dead link|date=August 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

==North Africa==
{{Main|North African cuisine}}In a study of food loss and waste in North Africa, researchers found that the region was wasting about 30% of its food, which is likely to increase as the population continues to grow. This waste occurs for a variety of reasons, including lack of refrigeration and storage facilities. to solve that issue the people had to get creative with new dishes and creative new ways of storing food. The more we looked, the more we found that people were using all parts of the plant in some way—the leaves, stems, flowers, fruits and seeds. They also used every edible part of animals as well—from fat to bones for making broth or soup.<ref>{{Cite journal |last=El Bilali |first=Hamid |date=2018-04-04 |title=Research on food losses and waste in North Africa |url=https://najfnr.com/home/article/view/18 |journal=The North African Journal of Food and Nutrition Research |volume=2 |issue=3 |pages=51–58 |doi=10.51745/najfnr.2.3.51-58 |issn=2588-1582}}</ref>[[File:Couscous-1.jpg|thumb|300px|Fresh ''[[couscous]]'' with vegetables and chickpeas.]]
North Africa lies along the [[Mediterranean Sea]] and encompasses within its fold several nations, including [[Morocco]], [[Algeria]], [[Libya]], [[Tunisia]], [[Egypt]] and [[Sudan]]. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to [[Africa]]n [[Ancient Egypt|antiquity]].

Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The [[Phoenicia]]ns of the 1st century brought [[sausage]]s, while the [[Ancient Carthage|Carthaginian]]s introduced [[wheat]] and its by-product, [[semolina]]. The [[Berber people|Berbers]] adapted semolina into [[couscous]], one of the main [[staple diet|staple foods]]. [[Olive]]s and [[olive oil]] were introduced before the arrival of the Romans.

From the 7th century onwards, the [[Arab]]s introduced a variety of [[spice]]s, like [[saffron]], [[nutmeg]], [[cinnamon]], [[ginger]] and [[clove]]s, which contributed and influenced the culinary culture of North Africa. The [[Ottoman Turk]]s brought sweet [[pastry|pastries]] and other [[bakery]] products, and from the [[New World]], North Africa got [[potato]]es, [[tomato]]es, [[zucchini]] and chili peppers.

Most of the North African countries have several similar dishes, sometimes almost the same dish with a different name (the Moroccan ''tangia'' and the Tunisian ''coucha'' are both essentially the same dish, a meat stew prepared in an [[urn]] and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style. To add on, two completely different dishes may also share the same name (for example, a ''tajine'' dish is a slow-cooked stew in Morocco, whereas the Tunisian ''tajine'' is a baked [[omelette]]/[[quiche]]-like dish). There are noticeable differences between the cooking styles of different nations, from the sophisticated, full-bodied flavors of [[Moroccan cuisine|Moroccan palace cookery]] to the fiery dishes of [[Tunisian cuisine]] and the humbler, simpler cuisines of [[Egypt]] and [[Algeria]].<ref>{{cite web
 |title=The Dishes of North Africa 
 |url=http://www.specialtyfood.com/do/news/ViewNewsArticle?id=2402 
 |first=Paula 
 |last=Wolfert 
 |publisher=[[National Association for the Specialty Food Trade]], Inc. 
 |url-status=dead 
 |archive-url=https://web.archive.org/web/20071021074848/http://specialtyfood.com/do/news/ViewNewsArticle?id=2402 
 |archive-date=21 October 2007 
}}</ref>

==Southern Africa==
[[File:CuisineSouthAfrica.jpg|thumb|300px|Traditional [[South African cuisine]].]]
The cooking of the region of Southern Africa (not to be confused with the country of [[South Africa]]) is sometimes called "rainbow cuisine",<ref>{{cite book | last=Osseo-Asare | first=F. | title=Food Culture in Sub-Saharan Africa | publisher=Greenwood Press | series=Food culture around the world | year=2005 | isbn=978-0-313-32488-8 | url=https://books.google.com/books?id=1s-a7EMM6BgC&pg=PA59 | access-date=13 August 2017 | page=59}}</ref> as the food in this region is a blend of many cultures: [[Indigenous peoples|indigenous]] [[Africa]]n societies, [[European cuisine|European]], and [[Asian cuisine|Asian]]. To understand indigenous [[Africa]]n cuisine, it is important to understand the various native peoples of southern Africa. The indigenous [[Africa]]ns of Southern Africa were roughly divided into two groups and several subgroups.

The largest group consisted of the [[Bantu peoples|Bantu]]-speakers, whose descendants today may identify themselves by various subgroup names such as Ndebele ([[Northern Ndebele people|northern]] and [[Southern Ndebele people|southern]]), [[Shona people|Shona]], [[Venda people|Venda]], [[Zulu people|Zulu]], [[Xhosa people|Xhosa]], [[Swazi people|Swazi]], [[Sotho people|Sotho]], [[Tswana people|Tswana]], [[Pedi people|Pedi]] and [[Tsonga people|Tsonga]].  They arrived in the region around 2,000 years ago, bringing crop cultivation, animal husbandry, and iron toolmaking with them.  Hence the Bantu-speakers grew grain crops extensively and raised cattle, sheep and goats.  They also grew and continue to grow pumpkins, beans, and leafy greens as vegetables.

A smaller group were the primeval residents of the region, the [[Khoisan]], who some archaeologists believe had lived in the region for at least 10,000 years.  Many descendants of the Khoisan people have now been incorporated into the population of South Africa.  The Khoisan originally were hunter-gatherers (who came to be known as "San" by the Bantu-speakers and as "bushmen" by Europeans).  After the arrival of the Bantu-speakers, however, some [[Khoisan]] adopted the Bantu-speakers' raising of cattle but did not grow crops.  The [[Khoisan]] who raised cattle called themselves "Khoi-Khoi" and came to be known by Europeans as "Hottentots."

[[File:Potjiekos2.jpg|thumb|180px|''[[Potjiekos]]'' is a traditional African stew (popularised by [[Afrikaners]]) made with meat and vegetables and cooked over coals in [[cast-iron]] pots.]]
People were, in other words, defined to some extent by the kinds of food they ate.  The Bantu-speakers ate dishes of grain, meat, milk and vegetables, as well as fermented grain and fermented milk products. While the Khoi-Khoi ate meat and milk and the San hunted wild animals and gathered wild tubers and vegetables.  In many ways, the daily food of native South African families can be traced to the indigenous foods that their native [[Africa]]n ancestors ate. The [[Khoisan]] and [[Bantu peoples|Bantu]] traditionally ate roasted meat, and they also dried meat for later use.

The influence of their diet is reflected in the universal Southern African love of barbecue (generally called in South Africa by its Afrikaans name, a "braai") and [[biltong]] (dried preserved meat). The traditional beer was ubiquitous in the southern African diet, and the fermentation added additional nutrients to the diet.  It was a traditional obligation for any family to be able to offer a visitor copious amounts of beer.  Beer brewing was done by women, and the status of a housewife in pre-colonial southern Africa depended significantly on her skill at brewing delicious beer.

[[File:Mageu (carton and glass).JPG|thumb|200px|A carton and glass of ''[[mageu]]'', a traditional non-alcoholic drink made from [[fermentation (food)|fermented]] [[maize|mealie]] [[porridge|pap]] that is popular among many of the [[Nguni people]].]]
Milk was historically one of the most important components of the southern African diet.  Cattle were considered a man's most important possession. In order to marry, a man had to compensate his prospective in-laws with a gift of cattle as a dowry for his bride.  A married man was expected to provide a generous supply of milk to his wife and children, along with meat whenever he slaughtered cattle, sheep or goats.  Because there was no refrigeration, most milks was soured into a kind of yogurt.

The young men of the family often took care of the cattle far away from the villages at "cattle posts," and they sent a steady stream of yogurt home on behalf of their fathers.  Today, many South Africans of [[Africa]]n origin enjoy drinking sour milk products that are sold in the supermarket, comparable to American buttermilk, yogurt, and sour cream.
On weekends they will have a "braai", and the meal usually consists of "pap and vleis", which is maize porridge and grilled meat as has historically been done in the region.

The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include [[apple]]s, [[grape]]s, [[mango]]es, [[banana]]s, [[papaya]]s, [[avocado]], [[Orange (fruit)|oranges]], [[peach]]es and [[apricot]]s. Desserts may simply be fruit, but there are some more western-style puddings, such as [[malva pudding]], reminiscent of [[sticky toffee pudding]], which was inspired by both [[British cuisine]] and [[Dutch cuisine]]. Meat products include lamb, and game like [[venison]], [[ostrich]], and [[impala]]. The seafood includes [[Crayfish as food|crayfish]], [[Shrimp and prawn as food|prawns]], [[tuna]], [[mussel]]s, [[oyster]]s, calamari, [[Mackerel as food|mackerel]], and [[Lobster meat|lobster]]. There are also several types of traditional and modern [[alcoholic beverage]]s including many European-style [[beer]]s.

=== Notable dishes ===

* [[Inyama yenhloko]]

=== Countries ===

* [[Botswana cuisine]]
* [[Cuisine of Eswatini]]
* [[Cuisine of Lesotho]]
* [[Namibian cuisine]]
* [[South African cuisine]]
* [[Zimbabwe cuisine]]
*[[Mozambican cuisine]]

==West Africa==
{{Main|West African cuisine}}

[[File:Mafe SN.JPG|thumb|250px|West African ''[[maafe]]'' or groundnut stew, prepared by a [[Senegal]]ese cook.]]
A typical [[West Africa]]n meal is made with [[starch]]y items and can contain meat, fish as well as various spices and herbs. A wide array of staples are eaten across the region, including ''[[fufu]]'', ''[[Banku (dish)|banku]]'', ''[[kenkey]]'' (originating from [[Ghana]]), ''foutou'', ''[[couscous]]'', ''tô'', and ''[[garri]]'', which are served alongside soups and stews. ''Fufu'' is often made from starchy [[root vegetable]]s such as [[yam (vegetable)|yams]], [[Xanthosoma|cocoyams]], or [[cassava]], but also from cereal grains like millet, sorghum or plantains.

The staple grain or starch varies between regions and ethnic groups, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired.  ''Banku'' and ''kenkey'' are maize dough staples, and ''gari'' is made from dried grated cassavas. Rice dishes are also widely eaten in the region, especially in the dry [[Sahel]] belt inland. Examples of these include the Senegalese dish [[thieboudienne]] also known as [[Thieboudienne|benachin]] or [[Jollof rice]], a pan-West African rice dish similar to Arab ''[[kabsah]]''.

Seeds of Guinea pepper (''[[Aframomum melegueta]],'' also called grains of paradise or melegueta pepper), a native [[West African]] plant, were used as a spice and even reached Europe, through North African middlemen, during the Middle Ages. Centuries before the influence of Europeans, [[West Africa]]ns were trading with the [[Arab world]] and spices like [[cinnamon]], [[clove]]s, and [[Mentha|mint]] were not unknown becoming part of the local flavorings. Centuries later, the Portuguese, French and British influenced the regional cuisines, but only to a limited extent.

[[File:Jollof rice.jpg|thumb|250px|[[Jollof rice]] is a popular dish throughout West Africa.]]
The local cuisine and recipes of [[West Africa]] continue to remain deeply entrenched in the local customs and traditions, with ingredients like native rice (''Oryza glaberrima''), rice, ''[[fonio]]'', millet, sorghum, [[Bambara groundnut]]s and [[Hausa groundnut]]s, [[black-eyed pea]]s, brown beans, and root vegetables such as yams, [[cocoyam]]s, [[sweet potato]]es, and cassava. Cooking techniques include [[roasting]], [[baking]], [[boiling]], [[frying]], mashing, and spicing. A range of sweets and savories are also prepared.

[[File:Kwlikwli.jpg|thumb|250px|''Klouikloui'', rings of fried peanut butter as served in [[Benin]].]]
Cooking techniques of West Africa are changing.  In the past [[West Africa]]ns ate much less meat and used native oils ([[palm oil]] on the coast and [[shea butter]] in Sahelian regions).  Baobob leaf and numerous local greens were everyday staples during certain times of the year. Today the diet is much heavier in meats, salt, and fats.  Many dishes combine fish and meat, including dried and fermented fish. Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made up with hot peppers, onions, tomatoes, various spices (such as [[sumbala|''soumbala'']]), and water to prepare a highly flavored stew.

In some areas beef and mutton are preferred, and goat meat is the dominant red meat. ''[[Suya]]'', a popular grilled spicy meat ''[[kebab]]'' flavored with peanuts and other spices, is sold by street vendors as a snack or evening meal and is typically made with beef or chicken.  It is common to have a preponderance of seafood and the seafood, as earlier stated, is sometimes also mixed with other meat products. Guinea fowl eggs, eggs and chicken are also preferred.

With regard to beverages, water has a very strong ritual significance in many West African nations (particularly in dry areas) and water is often the first thing an [[Africa]]n host will offer their guest. [[Palm wine]] is also a common beverage made from the fermented sap of various types of [[Arecaceae|palm]] trees and is usually sold in sweet (less-fermented, retaining more of the sap's sugar) or sour (fermented longer, making it stronger and less sweet) varieties. Millet beer is another common beverage (Millet beer, also known as ''Bantu'' beer, is an alcoholic beverage made from malted millet.)<ref>{{Cite web |title=The Oxford Companion to Beer Definition of millet |url=http://beerandbrewing.com/dictionary/OwUR8I0OzY/ |access-date=2022-10-11 |website=Craft Beer & Brewing |language=en}}</ref>

===Countries===
* [[Benin cuisine]]
* [[Burkinabé cuisine]], Burkina Faso
* [[Ghanaian cuisine]]
* [[Cuisine of Guinea-Bissau]]
* [[Cuisine of Guinea]]
* [[Ivorian cuisine]] 
* [[Liberian cuisine]]
* [[Malian cuisine]]
* [[Mauritanian cuisine]]
* [[Nigerian cuisine]]
* [[Cuisine of Niger]]
* [[Cuisine of Saint Helena]]
* [[Senegalese cuisine]]
* [[Cuisine of Sierra Leone]]
* [[Togolese cuisine]]

==See also==
{{Portal|Africa|Food}}
* [[AfroFoodtv.com]]
* [[List of African dishes]]
* [[Cuisine of Seychelles]]
* [[Tiep]]
* [[Swallow (food)|Swallow]]

==References==
{{Reflist}}

==Further reading==
* {{cite book |title=Stirring the Pot: A History of African Cuisine |last=McCann |first=James C. |year=2009 |publisher=Ohio University Press |location=Athens, Ohio |isbn=9780896802728 |url=https://books.google.com/books?id=CAhgpbXzq0oC&q=African+cuisine |access-date=30 October 2016}}

{{DEFAULTSORT:African Cuisine}}
[[Category:African cuisine| ]]
[[Category:Culture of Africa|Cuisine]]
[[Category:Food- and drink-related lists]]
[[Category:Cuisine by continent]]

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