Africa, the second largest and second most populous continent in the world after Asia, straddles the equator, its climate ranging from tropical to sub-arctic on its highest peaks. With 53 countries, definitively classifying African cuisine is impossible — one country is practically vegetarian while another thrives on meat recipes. Generally speaking, the hallmark of native African meals is the use of starch as a focus accompanied by a stew containing meat or vegetables, or both. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.