African cuisines;

 African cuisines;

>>>Central African cuisines; 

                                    Source: Google 
           *Nodlé is the National dish of  cameroon 

Central African cuisine has also been influenced by the Portuguese, by way of the kongo and NDongo Kingdoms. Salt fish was introduced following trade in the late 17th century, and the Kikongo term for salt fish, makayabu,comes from the term bacalhau (ba-cal-ha-u).

Source: Google 

             Sakamadesu(Tshakamadesu) is a common dish from Congo made with cassave leaves 

The main ingredients are plantains,cassava, rice, kwanga(cassava dumpling) and yam. Fufu-like starchy foods are usually made from fermented cassava roots, but they can also be made with plantain, corn maize and yam. Fufu is served buffet style with grilled meat, fish, stews, greens and piment.

>>> East African cuisines ;

        East Africa is the eastern region of the African continent ...

Source: Google 

*Ethiopian cuisine 

Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbrea 

>>> southern African cuisines;

South African cuisines is sometimes referred to as "rainbow cuisines"

Source: Google 

Malagasy cuisine: Two common madagascan laokas: bambara groundnut and pork (left) and potato leaves with dried shrimp (center), usually served atop rice. On the right are bottles of lemon and mango sauces (achards), which are common in the northwestern coastal regions of Madagascar

>>>West African cuisines;

Source: Google 

   

Yassa is a popular dish throughout west africa prepared with chicken or fish .

                      *** African cuisines****

By 

Priya s