Now we always seem to have a bad taste towards Africa. Africans always give people the first impression of not having enough to eat. As long as you can often see relevant African scenes on the Internet and TV, the people there seem to have suffered from famine for a long time, and the children are thin and dark and eat very little. But this idea is a bit one-sided. Are Africans really hungry? This is not necessarily true, because the new continent of Africa is vast.

If you have been to Africa, you will be surprised by the local natural environment, especially the local farmers' market. You must have never expected that there are many seafood products everywhere in the African food market. Africans actually eat more seafood on weekdays than most people in China. Mainly because Africa has a long sea area, and the warmest sea surface and current produce rich and diverse seafood network resources.

In the African food market, you can see big and fat fish in front of vendors. They need crayfish longer than adults' arms, plenty of big abalone and sea lobster, and mountains of cancer. In the eyes of many people, this kind of seafood is a very expensive ingredient, but for local people, this kind of food is just an ingredient that people have been used to eating on weekdays, and it is still something that people don't want to eat. What's more, it's leftover food from the poor.

Why do you say this seafood sashimi seems to be the leftover food of the poor? After all, in the local farmers' market, the price of this kind of seafood is so good that you can buy a barrel as long as 10 yuan. Whether crayfish or cancer are put in a bucket, just buy them and take them away. For the poor, this kind of seafood is more suitable as a product than an ingredient.

Why is Africa in such a superior position that it can master so much seafood, but African aborigines don't like seafood and say they have nothing to eat? On the one hand, the total amount of seafood in Africa is so large that the poor can basically get some as long as they go to Shanghai. Eating seafood every day, eating for a long time, no one can be interested in seafood. So when Africans treat a lot of seafood, they just regard them as general ingredients.

On the other hand, the way Africans cook seafood is really too reduced. Besides boiling water, it is fire, and there is basically no other way. In many coastal areas of Africa, stone fish is the most commonly eaten thing. Even the canteen is full of stone fish and baked all kinds of freshwater fish. Crayfish, cancer and shrimp are all boiled without any seasoning or flavor, so Africans have had enough of this light seafood.

Looking back at African farmers' markets now, can you still say that Africans don't have enough to eat? In fact, there are quite a few ingredients in Africa. In addition to all kinds of seafood, there are breadfruit growing on trees and cassava starch with amazing growth and development level. All these foods are African dinners. So don't say that Africans don't have enough to eat, that's definitely prejudice.