Food culture in Africa
Africa is a place that gives people unlimited imagination. There are dense and lush tropical rainforests, the most vast Sahara desert in the world, primitive and rough customs, and rich customs and foods.
In Africa, influenced by climate, culture and other factors, unique eating habits have been formed. African food has always been famous for its seasoning art, and all kinds of spices and seasonings, such as cinnamon, pepper, cardamom and clove, have been applied to the fullest. From North Africa to South Africa, due to the influence of race, religion and culture, the main style of their diet is a "hodgepodge" of various foods in the form of roasting, stewing and stewing. There are many kinds of spices, vegetables and fruits native to Africa, so Africans have developed the cooking habit of mixing a variety of foods since ancient times. Most meat products are baked and mixed with curry, tomato juice, milkshake and other cooking methods, while pasta products are mostly mixed with fruits and slightly fried in oil.
Due to historical reasons, African cuisine not only retains traditional cooking methods, but also absorbs many French cooking methods, and is also influenced by the cooking diet of Italy and Arab countries in the Middle East, forming a unique African food structure.