African cuisine reflects indigenous traditions, in addition to influences from Europeans and Asians.
The continent of Africa is the 2nd biggest landmass on our planet and is home to many tribes, ethnic and social groups. This variety is also reflected in African cookery, in the usage of basic ingredients as well as in the style of preparation and cooking techniques.
Traditionally, as in virtually all cultures, the food of Africa utilizes a combination of locally available fruits, cereal grains and vegetables, milk and meat products. In some parts of Africa, the traditional African diet includes a predominance of milk, curd and whey. In much of tropical Africa however, cow's milk is rare and can't be produced locally (owing to numerous diseases that affect livestock). Yet, differences, sometimes substantial, are noticeable in the eating and drinking habits across the continent of Africa - African food differs in numerous areas of Africa and East Africa, North Africa, West Africa, Southern Africa and Central Africa each have their own distinctive foods. They are very well known for their distinctive cooking styles.