The Africans were among the first to practice agriculture, cultivating millet, yams, sorghum, and oil palms since 3000 BCE. In fact, parts of North Africa, including the Nile Delta, were part of the Fertile Crescent, i.e., regions where the first settled agricultural communities settled. They also domesticated cattle, sheep, and donkeys over 7000 years ago or earlier. Given its vast geography, it is natural that the food is diverse and inspired by the local climate and landscape.
For instance, beef is rarely eaten in East Africa, where cattle are revered and even used as currency by some tribes, including the Maasai and Samburu. But beef is a common protein in North Africa and is used to make koftas and kebabs. Central Africans are traditionally hunter-gatherers, hunting exotic animals like baboons and warthogs for meat. Today, the diet includes cassava, plantains, yams, and sweet potatoes as the main starch, which are eaten with stews made using peanuts, chicken, beef, and okra.
West African cuisine incorporates rice, millet, and cassava as starches. Popular dishes include jollof rice and fufu, which are eaten with a spicy stew called egusi soup. Goat, chicken, and beef are common protein sources. Black-eye peas are another common ingredient in Western Africa, where they are added to stews and ground to make fritters and porridge.
Southern African cuisine is a blend of various influences, including Portuguese, British, Indian, Malay, and Dutch. Barbecue is a huge part of the cuisine in this region and called braai. Beef and chicken are common protein staples, but game meat like antelope, crocodile, and ostrich are also common.
Seafood is a common ingredient in most regions, especially Western Africa. It is often included in stews and is also smoked. In fact, smoked fish is even given as dowry by some tribes. Smoked prawns are ground and added to soups for added flavour and even form a main ingredient in shitto, a spicy sauce in Ghana.
Religious practices and historical trade with other regions also influenced African cuisine. For instance, in some native religions like Ifa, Bukongo, and Vodun, food is considered spiritual medicine, and ethically butchering an animal is considered an important aspect of a priestess’s learning. Cardamom seeds and cloves are a staple of Ethiopian cuisine and East African cuisine in general, thanks to the influence of trade from India and the Arab countries.
Berbere is another unique spice blend that gets its name from the Berber people and probably originated in Ethiopia.
Similarly, sacrifice is an essential aspect of Islamic African cuisine on Eid-Al-Adha. Cow, lamb, camel, goat, etc., were the common sacrificial animals.
Communal eating is common in many African countries, including Ethiopia, Mali, Eritrea, Ghana, and Nigeria. Injera is a common bread across Ethiopia and Eritrea and is often served on a plate upon which the gravy is placed.
As for cooking medium, ghee is a common fat used in East Africa, while West Africans predominantly use palm oil for their cooking and religious practices. In the North African countries of Morocco, Algeria, Tunisia, and Egypt, olive oil is commonly used, while ghee and sesame oil are widely used in Sudan.