Africa
African cuisine is a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second largest landmass on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in terms of choice of ingredients, style of preparation and cooking techniques.
Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. In much of tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Depending on the region, there are also sometimes quite significant differences in the eating and drinking habits and proclivities throughout the continent's many populations: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa each have their own distinctive dishes, preparation techniques, and consumption mores.
Read more about this topic: World Cuisine
Famous quotes containing the word africa:
“For Africa to me ... is more than a glamorous fact. It is a historical truth. No man can know where he is going unless he knows exactly where he has been and exactly how he arrived at his present place.”
—Maya Angelou (b. 1928)
“America is not civil, whilst Africa is barbarous.”
—Ralph Waldo Emerson (1803–1882)
“Are you there, Africa with the bulging chest and oblong thigh? Sulking Africa, wrought of iron, in the fire, Africa of the millions of royal slaves, deported Africa, drifting continent, are you there? Slowly you vanish, you withdraw into the past, into the tales of castaways, colonial museums, the works of scholars.”
—Jean Genet (1910–1986)