What is the most common food in Africa?

It's impossible to say definitively what the "most common" food in Africa is. Africa is a vast continent with incredible diversity in cuisine, influenced by a range of cultures, climates, and agricultural practices.

However, some staples are widely consumed across the continent:

* Fufu: A starchy dough made from pounded cassava, yams, plantains, or other root vegetables. It's a common accompaniment to stews and soups in many West and Central African countries.

* Ugali: A similar starchy porridge made from maize flour, popular in East and Southern Africa.

* Rice: A staple grain in many parts of Africa, especially in the west and south.

* Cassava: This starchy root vegetable is a key ingredient in many dishes, particularly in West and Central Africa.

* Plantains: A type of banana that is cooked, often fried or boiled, and eaten as a side dish or as part of main meals.

* Maize: A major cereal grain, used to make porridge, breads, and other dishes.

* Millet: Another common cereal grain, often used to make porridge and breads.

It's important to remember that within each African country, there are regional variations and preferences for specific dishes.

Instead of focusing on one "most common" food, it's better to appreciate the incredible diversity and richness of African cuisine.