A Taste of Africa: Cuisines, Ingredients and Iconic Dishes

African cuisine reflects the continent’s diverse climates, cultures and locally available ingredients. Meals commonly feature fruits, cereals, vegetables, meat and dairy products, with cooking styles varying widely from one region to another. In parts of East Africa, dairy foods such as milk, curd and whey are important in traditional diets. Across tropical Africa, livestock diseases have made locally produced cow’s milk less common in some communities. Popular dishes include Ethiopia and Eritrea’s injera served with wat stew, Tanzania’s Ramadan dinner traditions, and chicken or fish yassa from West Africa. Moroccan markets also showcase the spices that give many North African meals their distinctive flavour.

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