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In general, Africans live in rural
areas, particularly those people who live in western, eastern, and
southern Africa. Many villagers are subsistent farmers, which means
that they live almost entirely off of the food that they grow themselves.
Fast food restaurants and supermarkets, as we know them, do not
exist in most of Africa. People sell clothing, food, and other supplies
at outdoor markets.
In Egypt, many people enjoy a popular bean dish called ful. Couscous
is common in countries like Morocco and Algeria. This steamed grain
is served with a stew of meat and vegetables.
In Western Africa, people grow cassava,
maize, millet,
and plantains for food. Cameroonians may eat beans and plantains
accompanied by baton de manioc, or manioc sticks. In Gabon, fish
is prepared in a spicy sauce and served with rice. Most cultures
in Africa remain very traditional–women and girls do most of
the cooking.
Visitors to Kenya may be surprised to discover
how the Indian culture has influenced the menu. Chicken curry may
be enjoyed with a glass of chai tea. Mandalas, a type of donut, may
finish off the meal. Kenya's colonial past has also influenced the
menu. The British brought the practice of drinking tea which continues
to this day.
In Botswana, millet and sorghum
porridge are primary sources of nourishment. Millet and sorghum are
both types of grains that must be pounded into flour and cooked.
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