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==History== |
==History== |
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he 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> |
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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> |
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> |
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