African cooking, like the continent itself, is so full of surprises, magical, with fantastic elements of different cultures – Arab, European, Asian and Black African, there is much to discover with Africa’s delicious and varied cuisine.

The diverse nature of African cooking is a reflection of local culinary traditions with the choice of ingredients, reflected in the preparation style and cooking techniques. Eating and drinking habits are significantly different and depend on the region: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa. Each region has its own distinctive dishes, preparation techniques, and consumption.

African cooking is mostly traditional with a little foreign influence. With a range of climates and growing conditions, the ingredients of African cuisine vary from one geographical location to another. Certain foods, however, are common to many regions. African meals often contain one or more of these ingredients. These ingredients are the reason why African dishes taste so great!