African cuisine/ja: Difference between revisions

'''African cuisine''' is an integral part of the [[Culture of Africa|continent's diverse cultures]] reflecting [[History of Africa|its long and complex history]]. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.  Early African societies were largely composed of  hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As [[agriculture]] developed across the continent, there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet, leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-based diets.

Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In '''West Africa,''' for example, dishes often feature rice, millet, and beans complemented by spicy stews made with fish, meat, and leafy greens. The use of chili peppers, peanuts and palm oil is also widespread in this region. '''Central African''' cuisine on the other hand, tends to be simpler and relies heavily on starchy foods such as cassava and plantains, often served with sauces made with peanuts or vegetables. In '''East Africa''', particularly in countries like Kenya, Tanzania, and Uganda, the cuisine reflects a combination of native agricultural practices and influences from trade routes with India and the Middle East. Staples such as maize, beans, and rice are commonly consumed along with dishes like Ugali ( a maize-based porridge) and sukuma wiki ( a dish made from collard greens). The coastal areas of East Africa, particularly along the Swahili coast, feature seafood and curries seasoned with spices such as cardamom and cloves, a direct influence of Indian and Arab traders. '''Southern African''' cuisine also displays a blend of indigenous ingredients and colonial influences. Dishes such as pap ( a maize-based porridge), biltong ( a type of sausage) are popular in countries like South Africa, Botswana, and Namibia. The cuisine is characterized by the use of game meat, maize, and beans, as well as European influences introduced during colonial times. Traditionally, the various '''[[cuisine]]s of Africa''' use a combination of plant-and seed-based ingredients, without having food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.

Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. [[Central Africa]], [[East Africa]], [[North Africa]], [[Southern Africa]] and [[West Africa]] each have distinctive dishes, preparation techniques, and consumption modes.

==History==

The roots of native [[Africa]]n cuisine goes back to thousands of years before the [[Bronze Age]] in [[Northeast Africa]], when early civilizations began cultivating grains such as barley and wheat. Part of North Africa is in the [[Fertile Crescent]] where settled agriculture was practiced by the [[Ancient Egyptians]] in this area. Animals such as donkeys and sheep were also domesticated, starting the spread of agriculture to other parts of Africa, notably [[West Africa]]. Although most tribes still lived a simple hunter-gather diet.

Arab explorers- [[Leo Africanus]] and [[Ibn Battuta]]- provided accounts of African food which they encountered on their travels through sub-Saharan Africa. Most European travelers stayed close to coastal areas until the 19th century. Many of their diaries also recorded details on foods and crops. Many staples were introduced later when Africa was colonized by the Europeans. Foods that are now important parts of African cuisine such as [[maize]] and [[potato]]es were not common until the 19th century.

The influence of African food on Caribbean, Brazilian, American [[Lowcountry cuisine]], and [[Cajun cuisine]] from Louisiana is seen in rice dishes and green stews like the Afro-Caribbean [[efo]], [[duckanoo]] and [[calaloo|callaloo]]. The vegetable [[okra]], introduced from Africa, is used in classic Louisiana [[gumbo]]s, and [[American rice]] growing in the Carolina. Lowcountry was influenced by West African techniques of rice cultivation and many slaves hailed from the rice-growing regions of West Africa. Lowcountry cuisine is still known for its distinctive rice dishes.

== Central Africa ==

[[Central Africa]] expands from the [[Tibesti Mountains]] in the north to the vast [[rainforest]] basin of the [[Congo River]], the highlands of [[Kivu]] and the savannah of Katanga.

This region has received the culinary influence of the [[Swahili people|Swahilis]] (culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the [[trans-Saharan slave trade]]. Swahili culinary influences can be found in dishes such as [[mandazi]], [[pilaf]] rice, [[kachumbari]], [[Samosa|sambusa]], and [[Kuku Paka|kuku paka]].

Central African cuisine has also been influenced by the Portuguese, by way of the [[Kingdom of Kongo|Kongo]] and [[Ndongo]] Kingdoms. [[Salted fish|Salt fish]] was introduced following trade in the late 17th century, and the Kikongo term for [[salt fish]], [[Dried and salted cod|makayabu]], comes from the Portuguese term [[bacalhau]].

The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the East, West and Southern Africa regions because of their close proximity, e.g. [[babuté]] or [[bobotie]] is shared with the south, [[nyama choma]] with the east and {{Ill|sauce gombo|fr}} with West Africa.

In Central Africa, a variety of crops are grown, including yams, cassava, bananas and plantains, sweet potatoes, and cocoyams. These crops have become staples in the diet of many people in Central Africa. [[Fufu]]-like starchy foods are usually made from fermented cassava roots, but they can also be made with plantain, corn maize and yam. Fufu is served buffet-style with grilled meat, fish, stews, greens and [[Pili pili|piment]] . A variety of local ingredients are used while preparing other dishes, like [[spinach]] stew cooked with tomato, peppers, chilies, onions, and peanut butter. Eastern central Africa is also one of the few regions in Africa that uses potatoes as one of its main bases, since potatoes grow easily in the region.

Cassava plants are also consumed as cooked [[Leaf vegetable|greens]]. Groundnut (peanut) stew is also prepared, containing [[Chicken (food)|chicken]], [[okra]], [[ginger]], and other spices. Beef and chicken are favorite meat dishes, but [[bushmeat|game meat]] preparations containing [[Crocodile meat|crocodile]], [[Loxodonta|elephant]], [[antelope]] and [[warthog]] meats are also served occasionally.

<div lang="en" dir="ltr" class="mw-content-ltr">

=== Countries ===

* [[Angolan cuisine]]

* [[Cameroonian cuisine]]

* [[Cuisine of the Central African Republic]]

* [[Chadian cuisine]]

* [[Democratic Republic of the Congo cuisine|Congolese cuisine]]

* [[Cuisine of Equatorial Guinea]]

* [[Gabonese cuisine]]

* [[Cuisine of São Tomé and Príncipe]]

==East Africa==

[[File:Ugali and cabbage.jpg|thumb|[[Ugali]], pictured here with a side dish of [[cabbage]], though it is more typically eaten with [[collard greens]] (sukuma wiki)]]

[[File:Forodhani park food stand.jpg|thumb|Barbecued beef cubes and seafood in [[Forodhani Gardens]], [[Zanzibar]]]]

[[File:kitcha fit fit.png|thumb|[[Kitcha fit-fit]], a mainstay in [[Ethiopian cuisine]], is presented with a scoop of fresh yoghurt and topped with [[berbere]] (spice).]]

The cuisine of [[East Africa]] varies from area to area. In the inland savannah, the traditional cuisine of cattle-keeping peoples is distinctive meaning that meat products are generally absent. [[Cattle]], [[sheep]], [[pigs]] and [[goat]]s were regarded as a form of [[currency]] and a store of wealth. They are not generally consumed as food.

In some areas, traditional [[East Africa]]ns consume the milk and blood of cattle, but rarely the meat. Elsewhere, other Africans are farmers who grow a variety of grains and vegetables. [[Maize]] (corn) is the basis of [[ugali]]', the local version of West and Central Africa's [[fufu]]. Ugali is a starch dish eaten with meats or stews. In [[Uganda]], steamed green [[banana]]s called [[matoke]] provide the starch filler of many meals.

Around 1000 years ago, [[Oman]]i and [[Yemen]]i merchants settled on the [[Swahili Coast]]. Middle Eastern influences are especially reflected in the [[Swahili culture|Swahili]] cuisine of the coast—steamed or cooked rice with spices in [[Persian people|Persian]] style; [[saffron]], [[clove]]s, [[cinnamon]] and several other spices; and [[pomegranate]] juice.

Several centuries later, the British and the Indians came, and both brought with them foods such as Indian spiced vegetable [[curries]], [[lentil]] [[soup]]s, [[chapati|chapattis]] and a variety of [[Pickling|pickle]]s which have influenced various local dishes. Some common ingredients used in this region include oranges, lemons, limes, chilies, capsicum peppers, maize, tomatoes, and strawberries.

In the Horn of Africa, the main traditional dishes in [[Eritrean cuisine]] and [[Ethiopian cuisine]] are [[Wat (food)|tsebhis]] (stews) served with [[injera]] (flatbread made from [[teff]], [[wheat]], or [[sorghum]]) and hilbet (paste made from [[legume]]s, mainly [[lentil]]s and [[Vicia faba|fava beans]]). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries.

</div>

Eritrean and Ethiopian food habits vary regionally. In the [[Ethiopian Highlands|highlands]], injera is the staple diet and is eaten daily among the [[Tigrinya people|Tigrinya]]. Injera is made out of teff, wheat, barley, sorghum or corn, and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the center of a low dining table. Many injera are layered on this tray and topped with various spicy stews. Diners then break into the section of injera in front of them, tearing off pieces and dipping them into the stews.

In the lowlands, the main dish is [[akelet]], a porridge-like dish made from wheat flour dough. A [[Ladle (spoon)|ladle]] is used to scoop out the top, which is filled with [[berbere]] and butter sauce and surrounded by milk or yoghurt. A small piece of dough is broken and then used to scoop up the sauce.

[[File:Alicha 1.jpg|thumb|left|Typical [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine]]: [[Injera]] (pancake-like bread) and several kinds of'"wat" (stew)]]

The best known Ethiopian/Eritrean cuisine consists of various vegetable or meat side dishes and entrées, usually a [[wat (food)|wat]], or thick [[stew]], served atop injera, a large [[sourdough]] [[flatbread]] made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes.

[[Tihlo]], prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no [[pork]] or [[shellfish]] of any kind, as they are forbidden in the Jewish and [[Ethiopian Orthodox Tewahedo Church|Ethiopian Orthodox Christian]] faiths. It is also very common to eat from the same dish in the center of the table with a group of people.

[[File:Halwo 003.jpg|thumb|Xalwo, the [[Somali people|Somali]] version of [[halva]], is a festive dish in [[Somali cuisine]].]]

[[Somali cuisine]] varies from region to region and consists of an exotic [[Fusion cuisine|mixture]] of diverse culinary influences. It is the product of [[Somalia]]'s rich [[Maritime history of Somalia|tradition of trade and commerce]]. Despite the variety, there remains one thing that unites the various regional cuisines: all food is served [[halal]]. There are therefore no pork dishes, [[alcoholic beverage|alcohol]] is not served, nothing that died on its own is eaten, and no blood is incorporated. Qaddo or lunch is often elaborate.

Varieties of bariis (rice), the most popular being [[basmati]], usually serve as the main dish. Spices like [[cumin]], [[cardamom]], [[cloves]], [[cinnamon]] and [[Common sage|sage]] are used to aromatize these different rice dishes. Somalis serve dinner as late as 9 pm. During [[Ramadan (calendar month)|Ramadan]], dinner is often served after [[Tarawih]] prayers, sometimes as late as 11 pm.

Xalwo (halwo) or [[halva]] is a popular confection served during special occasions such as [[Eid ul-Fitr|Eid]] celebrations or wedding receptions. It is made from sugar, [[cornstarch]], [[cardamom]] powder, [[nutmeg]] powder, and [[ghee]]. Peanuts are also sometimes added to enhance texture and flavor. After meals, homes are traditionally perfumed using [[frankincense]] (lubaan) or [[incense]] (cuunsi), which is prepared inside an [[Censer|incense burner]] referred to as a [[dabqaad]].

==North Africa==

{{Main|North African cuisine}}In a study of food loss and waste in North Africa, researchers found that the region was wasting about 30% of its food, which is likely to increase as the population continues to grow. This waste occurs for a variety of reasons, including lack of refrigeration and storage facilities. To solve this issue, the people had to get creative with new dishes and ways of storing food. The more we looked, the more we found that people were using all parts of  plants in some way—the leaves, stems, flowers, fruits and seeds. They also used every edible part of animals as well—from fat to bones for making broth or soup.[[File:Couscous-1.jpg|thumb|Fresh [[couscous]] with vegetables and [[chickpeas]]]]

North Africa lies along the [[Mediterranean Sea]] and encompasses within its fold several nations, including [[Morocco]], [[Algeria]], [[Libya]], [[Tunisia]], and [[Egypt]]. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to [[Africa]]n [[Ancient Egypt|antiquity]].

Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The [[Phoenicia]]ns of the 1st century brought [[sausage]]s, while the [[Ancient Carthage|Carthaginian]]s introduced [[wheat]] and its by-product, [[semolina]]. The [[Berber people|Berbers]] adapted semolina into [[couscous]], one of the main [[staple diet|staple foods]]. [[Olive]]s and [[olive oil]] were introduced before the arrival of the Romans.

From the 7th century onwards, the [[Arab]]s introduced a variety of [[spice]]s, like [[saffron]], [[nutmeg]], [[cinnamon]], [[ginger]] and [[clove]]s, which contributed and influenced the culinary culture of North Africa. The [[Ottoman Turk]]s brought sweet [[pastry|pastries]] and other [[bakery]] products, and from the [[New World]], North Africa got [[potato]]es, [[tomato]]es, [[zucchini]] and chili peppers.

Most of the North African countries have several similar dishes, sometimes almost the same dish with a different name (the Moroccan tangia and the Tunisian coucha are both essentially the same dish, a meat stew prepared in an [[urn]] and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style. In addition, two completely different dishes may also share the same name (for example, a tajine dish is a slow-cooked stew in Morocco, whereas the Tunisian tajine is a baked [[omelette]]/[[quiche]]-like dish). There are noticeable differences between the cooking styles of different nations, from the sophisticated, full-bodied flavors of [[Moroccan cuisine|Moroccan palace cookery]] to the fiery dishes of [[Tunisian cuisine]] and the humbler, simpler cuisines of [[Egypt]] and [[Algeria]].

==Southern Africa==

[[File:CuisineSouthAfrica.jpg|thumb|Traditional [[South African cuisine]]]]

[[File:Sadza & fish.jpg|thumb|Sadza, fish and vegies]]

The cooking of the Southern Africa region (not to be confused with the country of [[South Africa]]) is sometimes called "rainbow cuisine", as the food in this region is a blend of many cultures: [[Indigenous peoples|indigenous]] [[Africa]]n societies, [[European cuisine|European]], and [[Asian cuisine|Asian]]. To understand indigenous [[Africa]]n cuisine, it is important to understand the various native peoples of southern Africa.  The indigenous [[Africa]]ns of Southern Africa were roughly divided into two groups and several subgroups.

The largest group consisted of the [[Bantu peoples|Bantu]]-speakers, whose descendants today may identify themselves by various subgroup names such as Ndebele ([[Northern Ndebele people|northern]] and [[Southern Ndebele people|southern]]), [[Shona people|Shona]], [[Venda people|Venda]], [[Zulu people|Zulu]], [[Xhosa people|Xhosa]], [[Swazi people|Swazi]], [[Sotho people|Sotho]], [[Tswana people|Tswana]], [[Pedi people|Pedi]] and [[Tsonga people|Tsonga]].  They arrived in the region around 2,000 years ago, bringing crop cultivation, animal husbandry, and iron toolmaking with them.  Hence the Bantu-speakers grew grain crops extensively and raised cattle, sheep and goats.  They also grew and continue to grow pumpkins, beans, and leafy greens as vegetables.

A smaller group were the primeval residents of the region, the [[Khoisan]], who some archaeologists believe had lived in the region for at least 10,000 years.  Many descendants of the Khoisan people have now been incorporated into the population of South Africa.  The Khoisan originally were hunter-gatherers (who came to be known as "San" by the Bantu-speakers and as "bushmen" by Europeans).  After the arrival of the Bantu-speakers, however, some [[Khoisan]] adopted the Bantu-speakers' raising of cattle but did not grow crops.  The [[Khoisan]] who raised cattle called themselves "Khoi-Khoi" and came to be known by Europeans as "Hottentots."

[[File:Potjiekos2.jpg|thumb|[[Potjiekos]] is a traditional African stew (popularised by [[Afrikaners]]) made with meat and vegetables and cooked over coals in [[cast-iron]] pots.]] People were, in other words, defined to some extent by the kinds of food they ate.  The Bantu-speakers ate dishes of grain, meat, milk and vegetables, as well as fermented grain and fermented milk products. While the Khoi-Khoi ate meat and milk and the San hunted wild animals and gathered wild tubers and vegetables.  In many ways, the daily food of native South African families can be traced to the indigenous foods that their native [[Africa]]n ancestors ate. The [[Khoisan]] and [[Bantu peoples|Bantu]] traditionally ate roasted meat, and they also dried meat for later use.

The influence of their diet is reflected in the universal Southern African love of barbecue (generally called in South Africa by its Afrikaans name, a "braai") and [[biltong]] (dried preserved meat). The traditional beer was ubiquitous in the southern African diet, and the fermentation added additional nutrients to the diet. It was a traditional obligation for any family to be able to offer a visitor copious amounts of beer.  Beer brewing was done by women, and the status of a housewife in pre-colonial southern Africa depended significantly on her skill at brewing delicious beer.

[[File:Mageu (carton and glass).JPG|thumb|A carton and glass of [[mageu]], a traditional non-alcoholic drink made from [[fermentation (food)|fermented]] [[maize|mealie]] [[porridge|pap]] that is popular among many of the [[Nguni people]]]]

Milk was historically one of the most important components of the southern African diet.  Cattle were considered a man's most important possession. In order to marry, a man had to compensate his prospective in-laws with a gift of cattle as a dowry for his bride.  A married man was expected to provide a generous supply of milk to his wife and children, along with meat whenever he slaughtered cattle, sheep or goats.  Because there was no refrigeration, milk was mostly soured into a kind of yogurt.

The young men of the family often took care of the cattle far away from the villages at "cattle posts," and they sent a steady stream of yogurt home on behalf of their fathers.  Today, many South Africans of [[Africa]]n origin enjoy drinking sour milk products that are sold in the supermarket, comparable to American buttermilk, yogurt, and sour cream.

The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include [[apple]]s, [[grape]]s, [[mango]]es, [[banana]]s, [[papaya]]s, [[avocado]], [[Orange (fruit)|oranges]], [[peach]]es and [[apricot]]s. Desserts may simply be fruit, but there are some more western-style puddings, such as [[malva pudding]], reminiscent of [[sticky toffee pudding]], which was inspired by both [[British cuisine]] and [[Dutch cuisine]]. Meat products include lamb, and game like [[venison]], [[ostrich]], and [[impala]]. The seafood includes [[Crayfish as food|crayfish]], [[Shrimp and prawn as food|prawns]], [[tuna]], [[mussel]]s, [[oyster]]s, calamari, [[Mackerel as food|mackerel]], and [[Lobster meat|lobster]]. There are also several types of traditional and modern [[alcoholic beverage]]s including many European-style [[beer]]s.

<div lang="en" dir="ltr" class="mw-content-ltr">

=== Notable dishes ===

* [[Inyama yenhloko]]

<div lang="en" dir="ltr" class="mw-content-ltr">

=== Countries ===

* [[Botswana cuisine]]

* [[Cuisine of Eswatini]]

* [[Cuisine of Lesotho]]

* [[Namibian cuisine]]

* [[South African cuisine]]

* [[Zimbabwe cuisine]]

* [[Mozambican cuisine]]

==West Africa==

{{Main|West African cuisine}}

[[File:Mafe SN.JPG|thumb|West African [[maafe]] or groundnut stew, prepared by a [[Senegal]]ese cook]]

A typical [[West Africa]]n meal is made with [[starch]]y items and can contain meat, fish, as well as various spices and herbs. A wide array of staples are eaten across the region, including [[fufu]], [[Banku (dish)|banku]], [[kenkey]] (originating from [[Ghana]]), foutou, [[couscous]], tô, and [[garri]], which are served alongside soups and stews. Fufu is often made from starchy [[root vegetable]]s such as [[yam (vegetable)|yams]], [[Xanthosoma|cocoyams]], or [[cassava]], and also from cereal grains like millet, sorghum or plantains.

</div>

[[File:Jollof rice.jpg|thumb|[[Jollof rice]] is a popular dish throughout West Africa.]]

The staple grain or starch varies between regions and ethnic groups, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired.  Banku and kenkey are maize dough staples, and garri is made from dried grated cassavas. Rice dishes are also widely eaten in the region, especially in the dry [[Sahel]] belt inland. Examples of these include the Senegalese dish [[thieboudienne]] also known as [[Thieboudienne|benachin]] or [[Jollof rice]], a pan-West African rice dish similar to Arab [[kabsah]].

<div lang="en" dir="ltr" class="mw-content-ltr">

Seeds of Guinea pepper ([[Aframomum melegueta]], also called grains of paradise or melegueta pepper), a native [[West African]] plant, were used as a spice and even reached Europe, through North African middlemen, during the Middle Ages. Centuries before the influence of the Europeans, [[West Africa]]ns were trading with the [[Arab world]] and spices like [[cinnamon]], [[clove]]s, and [[Mentha|mint]] were not unknown, therefore becoming part of the local flavorings. Centuries later, the Portuguese, French and British influenced the regional cuisines, but only to a limited extent.

The local cuisine and recipes of [[West Africa]] continue to remain deeply entrenched in the local customs and traditions, with ingredients like native rice (''[[Oryza glaberrima]]''), rice, [[fonio]], millet, sorghum, [[Bambara groundnut]]s and [[Hausa groundnut]]s, [[black-eyed pea]]s, brown beans, and root vegetables such as yams, [[cocoyam]]s, [[sweet potato]]es, and cassava. Cooking techniques include [[roasting]], [[baking]], [[boiling]], [[frying]], mashing, and spicing. A range of sweets and savories are also prepared.

[[File:Kwlikwli.jpg|thumb|Klouikloui, rings of fried peanut butter as served in [[Benin]]]]

Cooking techniques of West Africa are changing.  In the past [[West Africa]]ns ate much less meat and used native oils ([[palm oil]] on the coast and [[shea butter]] in Sahelian regions).  Baobob leaf and numerous local greens were everyday staples during certain times of the year. Today the diet is much heavier in meats, salt, and fats.  Many dishes combine fish and meat, including dried and fermented fish. Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made with hot peppers, onions, tomatoes, various spices (such as [[sumbala|soumbala]]), and water to prepare a highly flavored stew.

In some areas beef and mutton are preferred, and goat meat is the dominant red meat. [[Suya]], a popular grilled spicy meat [[kebab]] flavored with peanuts and other spices, is sold by street vendors as a snack or evening meal and is typically made with beef or chicken.  It is common to have a preponderance of seafood, which as earlier stated, is sometimes also mixed with other meat products. Guinea fowl and chicken eggs are also preferred.

With regard to beverages, water has a very strong ritual significance in many West African nations (particularly in dry areas) and water is often the first thing an [[Africa]]n host will offer their guest. [[Palm wine]] is also a common beverage made from the fermented sap of various types of [[Arecaceae|palm]] trees and is usually sold in sweet (less-fermented, retaining more of the sap's sugar) or sour (fermented longer, making it stronger and less sweet) varieties.  Millet beer is another common beverage (Millet beer, also known as Bantu beer, is an alcoholic beverage made from malted millet.)

===Countries===

* [[Benin cuisine]]

* [[Burkinabé cuisine]], Burkina Faso

* [[Ghanaian cuisine]]

* [[Cuisine of Guinea-Bissau]]

* [[Cuisine of Guinea]]

* [[Ivorian cuisine]]

* [[Liberian cuisine]]

* [[Malian cuisine]]

* [[Mauritanian cuisine]]

* [[Nigerian cuisine]]

* [[Cuisine of Niger]]

* [[Cuisine of Saint Helena]]

* [[Senegalese cuisine]]

* [[Cuisine of Sierra Leone]]

* [[Togolese cuisine]]

'''<big>Notable Dishes</big>'''

'''Bitter Leaf Soup'''

The Bitter Leaf itself is known scientifically as Vernonia amygdalina and is native to Sub-Saharan Africa. The bitter taste comes from the alkaloids contained within the plant.

<div lang="en" dir="ltr" class="mw-content-ltr">

==See also==

* [[AfroFoodtv.com]]

* [[List of African dishes]]

* [[Cuisine of Seychelles]]

* [[Tiep]]

* [[Swallow (food)|Swallow]]