Starch

• Traditional African meals generally center around starches, such as porridges, cornmeal, grits and fried breads. Additional ingredients are added in small amounts to accompany the chosen starch.

Meats

• Fish is typically cooked together with beef, chicken or goat. Water and vegetables are usually added to the mixture for stew.

Vegetables

• African food generally makes use of vegetables that can grow in high heat, including okra, yams, black-eyed peas and sweet potatoes. During times when meat is scarce, Africans will eat root vegetables like yams or sweet potatoes with eggs.

Fruits

• Watermelon is one of the most widely eaten fruits in Africa. Other commonly eaten fruits in Africa include apricots, bananas and coconuts.

Spices

• African food is often flavored with curry powder, garlic, nutmeg, turmeric and cloves. Peanuts, called groundnuts in Africa, are used as a garnish on soups or meat dishes.

Cooking Methods

• Slow cooking is a customary method of preparing African food. Ingredients are placed in a pot and slowly heated over a fire.