Traditionally, as in almost all cultures, the cuisine of Africa uses a combination of locally available fruits, grains, and vegetables, milk and meat products. In some parts of Africa, the traditional African diet has a predominance of milk, curd, and whey – naturally, the Old Testament has described Ethiopia as the land of milk and honey. In much of tropical Africa however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Yet, differences, sometimes significant, are noticeable in the eating and drinking habit... Read More
