Translations:African cuisine/5/en

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 potatoes were not common until the 19th century.