African cuisine is diverse and rich, reflecting the continent’s vast cultural heritage. Staple foods include grains like millet, sorghum, and maize, as well as root vegetables such as cassava and yams. Popular dishes vary by region—West Africa is known for jollof rice and fufu, while North Africa features couscous and tagines. East African cuisine includes injera and ugali, while Southern Africa offers dishes like bobotie and pap. Many meals incorporate flavorful spices, stews, and grilled meats. Indigenous ingredients like baobab, plantains, and groundnuts are widely used. African food is not only delicious but also deeply rooted in tradition.