African cuisine/ja: Difference between revisions

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~~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.~~

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 [[File:kitcha fit fit.png|thumb|[[Ethiopian cuisine/ja|エチオピア料理]]の主食である[[Kitcha fit-fit/ja|キチャ・フィット・フィット]]。新鮮なヨーグルトが添えられ、[[berbere/ja|ベルベレ]]（スパイス）がかけられている。]]
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+[[:en:East Africa|東アフリカ]]の料理は地域によって異なる。内陸のサバンナでは、牧畜民の伝統的な料理は特徴的で、一般的に肉製品は含まれない。[[Cattle/ja|牛]]、[[sheep/ja|羊]]、[[pigs/ja|豚]]、[[goat/ja|ヤギ]]は[[:en:currency|通貨]]の一種であり、富の蓄えとみなされていた。それらは一般的に食用には供されない。
-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.
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