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. ...

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