African food is incredibly diverse and deeply rooted in tradition, reflecting the continent’s rich cultures, climates, and histories. Each region—North, West, East, Central, and Southern Africa—has its own distinct culinary identity. Here are a few highlights: • Staple ingredients: Common staples include maize (corn), millet, sorghum, yams, cassava, rice, and plantains. These are often used to make porridges, fufu, or flatbreads. • Spices and flavors: African cuisines are known for bold flavors,

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