Editing Cuisine (section)

===African cuisine===
{{Main|List of African cuisines}}
[[File:LocationAfricaGreen.svg|thumb|215px]]

[[African cuisine]]s use a combination of locally available fruits, cereals and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, [[curd]] and [[whey]] products. In much of tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes and preparation techniques of its manifold populations.<ref>{{cite book |url=http://www.africa.upenn.edu/Cookbook/about_cb_wh.html |title=The African Cookbook |author=Bea Sandler |others=Diane and Leo Dillon (Illust.) |publisher=Carol Publishing Group |year=1993 |isbn=0-8065-1398-5 |access-date=18 December 2008 |url-status=dead |archive-url=https://web.archive.org/web/20081216154309/http://www.africa.upenn.edu/Cookbook/about_cb_wh.html |archive-date=16 December 2008 |df=dmy-all }}</ref>

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File:Injera with eight kinds of stew.jpg|Typical [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine|Eritrean]] cuisine: ''[[Injera]]'' (thin pancake-like bread) and several types of ''wat'' (stew)
File:Iftar.jpg|A [[Ramadan]] dinner in [[Tanzania]]
File:Yassapoulet.JPG|[[Yassa (food)|Yassa]] is a popular dish throughout West Africa prepared with chicken or [[Fish (food)|fish]]. Chicken yassa is pictured.
File:Spices1.jpg|Spices at central market in [[Agadir]], Morocco 
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