User:HHAMMAD2/African cuisine

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1)African cuisine is a staple of the continent's culture, and its history is entwined with the story of the people of Africa people of Africa. The foods that Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.

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1) Central Africa-in Central Africa, a variety of crops are grown, including yams, cassava, bananas and plantains, sweet potatoes, and cocoyams. These crops have become staples in the diet of many people in Central Africa.

2)East Africa-Food and nutrition security in East Africa (Rwanda, Burundi and South Sudan) is a significant issue. The region has been plagued by drought, conflict and economic instability since the 1990s. The current situation is characterized by low levels of food availability and high levels of malnutrition among young children. The solution proposed for this problem is to increase local food production. This would be achieved by increasing agricultural productivity by improving soil fertility and water management, which will help farmers grow more crops per year. This will also help reduce poverty in the region by providing more employment opportunities for local people.

3)South Africa- In a study of food loss and waste in North Africa, researchers found that the region was wasting about 30% of its food, which is likely to increase as the population continues to grow. This waste occurs for a variety of reasons, including lack of refrigeration and storage facilities. to solve that issue the people had to get creative with new dishes and creative new ways of storing food. The more we looked, the more we found that people were using all parts of the plant in some way—the leaves, stems, flowers, fruits and seeds. They also used every edible part of animals as well—from fat to bones for making broth or soup.