Chili peppers are a staple in most African diets.
African cuisine varies widely depending on location. Different traditions, climates and geography mean different ingredients are available depending on the region. Although there are some common foods across all African regions, there is no singular food consumed on a regular basis by Africa's diverse population.
South Africa
Many cultures have influenced South African cuisine, including the Dutch, British and Indians. Seafood is plentiful along the South African coast with Hake being the most common fish sold. Corn, potatoes, cabbage and peppers are grown in the area and are the most popularly consumed vegetables. Sausages, chicken potpie and seasoned lamb are common meat dishes eaten within the country. South African dessert typically consists of mangoes, bananas, papayas or grapes since the tropical weather allows for easy growth of these fruits.
North Africa
Consisting of countries like Morocco, Egypt and Algeria, North African cuisine makes use of the nearby Mediterranean Sea. Seafood is commonly eaten, as is lamb and halal meats due to the large Muslim population. Couscous is another North African staple along with both olives and olive oil. Tomatoes, chili peppers and potatoes are the most popular vegetables. Seasonings are very important to the regions cuisine, with saffron, cinnamon, ginger and cumin being most common.
East Africa
Home to Somalia, Kenya, Uganda and Rwanda, East African cuisine typically consists of millet, rice, corn and bread. Sweet potatoes, green beans and chili peppers are the commonly consumed vegetables. Meat is rarely consumed due to its price. Soups, stews and curries are the most common meals, with saffron and cloves being the popular spices. Citrus fruit and pineapple are the main fruits ingested.
West Africa
Seafood is popular within West African cuisine and goat is the most popular red meat consumed. The region's diet largely consists of starchy and fat-dipped foods as well as chicken. Jollof rice and chicken yassa are two traditional West African meals that rely heavily on poultry. Hot spices are very popular, as are mint and cloves. The region's dryness makes water scarce, so palm wine is often consumed with meals. This is created through the fermentation of palm sap.
Central Africa
Due to its isolated location, cuisine in this region has remained very traditional. Plantain and cassava are staples in the Central African diet, as are peanuts and hot peppers. Exotic meats such as crocodile and monkey are eaten, though consumption of chicken and beef is more common. A traditional dessert called bambara is standard and consists of peanut butter, rice and sugar.
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