Africa is a continent of contrasts, with landscapes ranging from Sahara deserts to savannahs and tropical forests. 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, the dishes vary enormously. In North Africa, dishes are often flavored with spices like cumin and saffron, with traditional recipes like tagines. In sub-Saharan Africa, ingredients like cassava, millet and corn are central to the diet, with popular dishes like foufou or spicy stews. In West Africa, foufou, made from cassava or yam, is a staple food often accompanied by stews. Ethiopia is distinguished by its traditional injera, made from teff, a naturally gluten-free cereal.
On the way to explore the different countries of Africa and discover their culinary specialties.
North Africa
Central Africa
Southern Africa
West Africa
East Africa
