historically, northern africa countries that line the mediterranean sea have had strong ties to europe - this relationship is reflected in the ingredients used in their cuisine and amrk an integral part of their gastronomy such as olives, olive oil, zucchini and hot peppers - perhaps one of the most popular and well known dished worldwide, is couscous.

west african cuisine is characterized by hearty, starchy foods, which are heavy in carbohydrates, whilst hot spices and chilies are incorporated to add a kick. 

simple carbohydrates are key for quick energy and expansion in the stomach, easing the pangs of hunger with a minimal amount of food - the dominant protein is goat meat and palm wine is a very popular traditional beverage, made from raphia palms in a variety of flavors that range from sweet to sour, depending on fermentation time.

central africa has a similar cuisine, with plantains and cassavas as the base for the majority of meals - commonly accompanied with sauces and grilled meats, which include antelope, warthog, crocodile and monkey.