Editing Sub-Saharan Africa (section)

===Cuisine===
{{Further|African cuisine|List of African cuisines|History of breakfast#Africa|History of the potato#Africa}}
[[File:Fufu.jpg|thumb|A plate of [[fufu]] accompanied with [[peanut soup]]]]

[[African cuisine|Sub-Saharan African cuisine]] is very diverse. A lot of regional overlapping occurs, but there are dominant elements region by region.<ref>{{cite book |last1=Njogu |first1=K. |last2=Ngeta |first2=K. |last3=Wanjau |first3=M. |title=Ethnic Diversity in Eastern Africa: Opportunities and Challenges |publisher=Twaweza Communications |year=2010 |isbn=978-9966-7244-8-9 |url=https://books.google.com/books?id=15V7_OFkh6QC&pg=PA78 |access-date=30 November 2017 |pages=78–79 |archive-date=21 December 2019 |archive-url=https://web.archive.org/web/20191221115317/https://books.google.com/books?id=15V7_OFkh6QC&pg=PA78 |url-status=live }}</ref>

West African cuisine can be described as starchy, flavorfully spicey. Dishes include [[fufu]], [[kenkey]], [[couscous]], [[garri]], foutou, and [[Banku (dish)|banku]]. Ingredients are of native starchy tubers, [[Yam (vegetable)|yams]], [[Eddoe|cocoyams]], and [[cassava]]. Grains include [[millet]], [[sorghum]], and [[rice]], usually in the Sahel. Oils include [[palm oil]] and [[shea butter]] (Sahel). One finds recipes that mix [[Fish as food|fish]] and [[meat]]. Beverages are [[palm wine]] (sweet or sour) and [[millet beer]]. [[Roasting]], [[baking]], [[boiling]], [[frying]], [[mashing]], and [[spicing]] are all cooking techniques.
[[File:Ugali and cabbage.jpg|thumb|left|[[Ugali]] and [[cabbage]]]]
Southeast African cuisine, especially those of the Swahili people, reflects its Islamic, geographical Indian Ocean cultural links. Dishes include [[ugali]], [[sukuma wiki]], and [[halva]]. Spices such as [[curry]], [[saffron]], [[clove]]s, [[cinnamon]], [[pomegranate juice]], [[cardamon]], [[ghee]], and [[Salvia officinalis|sage]] are used, especially among Muslims. Meat includes [[cattle]], [[sheep]], and [[goat]]s, but is rarely eaten since meat is viewed as a luxury.

In the [[Horn of Africa]], pork and non-fish seafood are avoided by Christians and Muslims. Dairy products and all meats are avoided during lent by Ethiopians. [[Maize]] (corn) is a major staple. [[Cornmeal]] is used to make ugali, a popular dish with different names. [[Teff]] is used to make [[injera]] or canjeero (Somali) bread. Other important foods include [[enset]], [[noog]], [[lentil]]s, rice, [[banana]], [[leafy greens]], [[chili pepper]]s, [[coconut milk]], and [[tomato]]es. Beverages are coffee (domesticated in Ethiopia), [[chai tea]], fermented [[beer]] from banana or millet. Cooking techniques include roasting and [[marinating]].

[[File:Alicha 1.jpg|thumb|This meal, consisting of ''[[injera]]'' and several kinds of ''[[Wat (food)|wat]]'' (stew), is typical of [[Ethiopia]]n and [[Eritrea]]n cuisine.]]
Central African cuisine connects with all major regions of sub-Saharan Africa: Its cuisine reflects that. [[Ugali]] and fufu are eaten in the region. Central African cuisine is very starchy and spicy hot. Dominant crops include [[Cooking banana|plantains]], cassava, [[peanut]]s, chillis, and okra. Meats include [[beef]], [[Chicken as food|chicken]], and sometimes exotic meats called [[bushmeat]] ([[antelope]], [[warthog]], [[crocodile]]). Widespread spicy hot fish cuisine is one of the differentiating aspects. [[Edible mushroom|Mushroom]] is sometimes used as a meat substitute.

Traditional Southern African cuisine surrounds meat. Traditional society typically focused on raising sheep, goats, and especially cattle. Dishes include [[braai]] (barbecue meat), [[sadza]], [[bogobe]], [[pap (food)|pap]] (fermented cornmeal), [[milk product]]s ([[buttermilk]], [[yoghurt]]). Crops utilised are sorghum, maize (corn), pumpkin beans, leafy greens, and [[cabbage]]. Beverages include ting (fermented sorghum or maize), [[milk]], [[chibuku]] (milky beer). Influences from the Indian and Malay communities can be seen in its use of curries, [[sambal]]s, [[pickled fish]], [[fish stew]]s, [[chutney]], and [[samosa]]. European influences can be seen in cuisines like [[biltong]] (dried beef strips), [[potjie]]s (stews of maize, [[onion]]s, tomatoes), [[French wine]]s, and crueler or [[koeksister]] (sugar syrup cookie).