Clara Tony

AFRICAN DELICACIES

Traditionally, the various cuisines of Africa use a combination of locally available fruits such as, cereal grains and vegetables, as well as milk and meat products,and do not usually have food imported. In some parts of the continent, the traditional diet features an abundance of milk, curd and whey products. A typical West African meal is made with starchy items and can contain meat, fish as well as various spices and herbs. A wide array of staples are eaten across the region, including fufu, banku, kenkey (originating from Ghana), foutou, couscous, tô, and garri, which are served alongside soups and stews. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains like millet, sorghum or plantains.