African cuisine

African Cuisine

African cuisine (/ˈæfrɪkən kwiˈzin/) refers to the various cuisines of the African continent and its many countries. The term is broad and encompasses diverse food traditions from different regions, including North Africa, West Africa, East Africa, Southern Africa, and Central Africa.

Etymology

The term "African cuisine" is derived from the continent of Africa, the world's second-largest and second-most populous continent. The word "cuisine" is of French origin and refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment.

Related Terms

African food staples: These are foods that are frequently consumed in Africa and form a significant part of the African diet. They include cassava, yam, plantain, and maize.
African spices: These are spices that are commonly used in African cooking. They include coriander, cumin, clove, and cardamom.
African cooking techniques: These are methods of cooking that are commonly used in Africa. They include grilling, steaming, and stewing.
African beverages: These are drinks that are commonly consumed in Africa. They include palm wine, hibiscus tea, and coffee.