Africa

African cooking is incredibly diverse, reflecting the cultural and geographical richness of the continent. Each region has its own specialties, often based on local ingredients such as cassava, millet, rice, sorghum, and legumes. The dishes are often spiced with ingredients like ginger, turmeric, and chili, creating intense and varied flavors.

In West Africa, dishes like jollof rice or yassa with chicken are popular, while in East Africa, you can find foods like mandazi or ugali. In Central Africa, moumboué and sauce gombo are staples. Meats, fish, and vegetables are often cooked in stews or grilled, and meals are commonly accompanied by spicy sauces or rich soups.

African cooking is also heavily influenced by the spirit of togetherness, with meals shared among family or friends, emphasizing generosity and simplicity.