African Food Traditions

Africa is a large continent with over 50 countries that feature a rich and varied cultural history.  Food often is a main component in their celebrations of life, bringing families and communities together.  Most areas rely heavily on local fruits and vegetables with influences from various neighboring visitors.

• There is a huge variety in the food traditions of African countries, but locally grown crops like corn, cabbage, yams and peanuts are frequently used throughout African cuisine. You can also find influences from neighboring countries, such as curries and spices from India and Malaysia. 


• Frequently, African meals are centered around a stew, with meat, vegetables or sometimes both, mixed with hot spices.  Boiled or steamed greens are widely consumed as well, heavily spiced and aromatic.  Root vegetables are a mainstay. Watermelon, plantains and banana are some of the more familiar fruits. 


• Villagers in Africa typically consume milk, curds and whey with local fruits and vegetables, occasionally meat. 


• In East Africa, meat is rarely served as animals are viewed more as a commodity to be sold, not food to be eaten. 


• The non-Muslim community enjoys alcoholic beverages, most notably, TEJ, an Ethiopian honey wine.  Ethiopia also lays claim to the origins of coffee.  They were the first people to regularly cultivate the crop and they have a coffee ceremony, similar to a Japanese Tea ceremony.