Cuisine/ja: Difference between revisions

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+[[African cuisine/ja|アフリカ料理]]は、地元で手に入る果物、穀物、野菜、そして牛乳や肉製品を組み合わせて使用する。大陸の一部地域では、伝統的な食生活において牛乳、[[curd/ja|カード]]、[[whey/ja|ホエー]]製品が優先的に特徴付けられる。しかし、熱帯アフリカの多くの地域では、牛乳は珍しく、地元では生産できない（家畜に影響を与える様々な病気のため）。この大陸の多様な人口構成は、その多様な人々の様々な食習慣、料理、調理技術に反映されている。
-[[African cuisine]]s use a combination of locally available fruits, cereals and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, [[curd]] and [[whey]] products. In much of tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes and preparation techniques of its manifold populations.
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