Africa is a continent of contrasts, with landscapes ranging from the Sahara Desert to savannas and rainforests. Its cultural and ethnic diversity is reflected in its cuisines, which vary greatly from region to region. From the Berber cuisine of the north to the rich flavors of East Africa, dishes vary enormously. In North Africa, dishes are often flavored with spices like cumin and saffron, with traditional recipes such as tagines. In sub-Saharan Africa, ingredients like cassava, millet, and maize are staples, with popular dishes like fufu and spicy stews. In West Africa, fufu, made from cassava or yam, is a staple food often served with stews. Ethiopia is known for its traditional injera, made from teff, a naturally gluten-free grain.
On the road to explore the different countries of Africa and discover their culinary specialties.
North Africa
Central Africa
Southern Africa
West Africa
East Africa
