By region

Central African cuisine can be considered as traditional because of the remote nature of the region, which remained relatively isolated until the 19th century. Some foods, such as cassava (a food staple in Central Africa), groundnuts (peanuts) and chili peppers were imported from the New World. Plantains are also common in Central African cuisine. Meats, such as crocodile, antelope, monkey and warthog, are sometimes hunted in the forests. Bambra is a porridge made from cooked rice, peanut butter and sugar. A jomba is the bundling of foods in fresh green plantain leaves and then cooking them over hot coals or fire. East African cuisine: East Africa is the eastern region of the African continent, variably defined by geography or geopolitics. In the UN scheme of geographic regions, 19 territories constitute Eastern Africa: This is a vast region with many diverse cuisines. Horn African cuisine: The Horn of Africa is a peninsula in East Africa that juts hundreds of kilometers into the Arabian Sea and lies along the southern side of the Gulf of Aden. Besides sharing similar geographic features, the countries of the Horn of Africa are, for the most part, linguistically and ethnically linked together. Cuisine in the region involves many cooking techniques and ingredients. The main traditional dishes in Eritrean cuisine are tsebhis (stews) served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans). Common Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat, or thick stew, served atop or scooped with injera, a large sourdough flatbread made of teff flour, the dough of which is fermented for several days before cooking. Somalian cuisine varies from region to region and consists of an exotic mixture of diverse culinary influences. It

s a product of Somalia's rich tradition of trade and commerce. Xalwo or halva is a popular confection served during special occasions such as Eid celebrations or wedding receptions. North African cuisine includes cuisines from regions along the Mediterranean Sea,[34] inland areas and includes several nations, including Algeria, Egypt, Libya, Morocco, and Tunisia. In North African cuisine, the most common staple foods are meat, seafood, goat, lamb, beef, dates, almonds, olives, various vegetables and fruit. Because the region is predominantly Muslim, halal meats are usually eaten. The best-known North African/Berber dish abroad is surely couscous.[35] South African cuisine is sometimes referred to as "rainbow cuisine"[36] because it is based on multicultural and various indigenous cuisines. Curried dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian laborers brought to South Africa in the nineteenth century. South African cuisine can be defined as cookery practiced by indigenous people of South Africa such as the Khoisan and Xhosa, Zulu- and Sotho-speaking people, and settler cookery that emerged from several waves of immigration introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants. West African cuisine refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical.[37] Some of the region's indigenous plants, such as hausa groundnuts, pigeon peas and cowpeas provide dietary protein for both people and livestock.[38] Many significant spices, stimulants and medicinal herbs originated in the evergreen and deciduous forests of Western Africa.[38] Ancient Africans domesticated the kola nut and coffee, now used globally in beverages.