While Northern Africa was well known to Europeans going back to antiquity, sub-Saharan Africa was mostly unknown, except for a few trading posts in certain coastal settlements. What they ultimately discovered about the Dark Continent was a diverse population with vibrant cultures and traditions. Africa's geography has created distinct regions: the North African region between the Mediterranean and the Sahara, the tropical countries of West Africa, the grasslands of Central Africa, the highlands in East Africa's horn, and South Africa's mountains. This book will introduce the reader to each region's traditional cuisine and unique signature dishes made with locally grown ingredients. The Customs, Culture & Cuisine series explores the world's most influential societies. Each volume provides a better understanding of their history and culture while showing how those elements impact and inform their cuisine and culinary styles. From key customs to traditional celebrations, food unites them all.
